Description
Wholesome and flavorful Vegan Tempeh Burrito Bowls, perfect for quick weeknight meals.
Ingredients
Scale
- 1 cup tempeh, diced
- 1 can black beans, drained and rinsed
- 1 cup brown rice
- 1 cup corn, frozen or canned
- 1 ripe avocado, diced
- 1 cup pico de gallo
- Juice of 1 lime
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the brown rice according to package instructions until fluffy and tender, with each grain separate.
- In a skillet over medium heat, warm a tablespoon of oil, then cook the diced tempeh until golden brown, about 5-7 minutes.
- Add the black beans and corn to the skillet, cooking until warmed through, about 3-5 minutes.
- In serving bowls, layer the cooked rice, tempeh mixture, diced avocado, and pico de gallo for a colorful presentation.
- Drizzle the assembled bowls with fresh lime juice and season with salt and pepper to taste.
- Serve immediately and enjoy your healthy vegan meal that delights with texture and flavor!
Notes
Ensure your ingredients are prepped to save time and avoid undercooking the rice for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 27g
- Cholesterol: 0mg