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New day, new burrito bowl! Seriously though, I don’t think I’ll ever get tired of burrito bowls, or run out of fun variations on the burrito bowl theme. This week I made my burrito bowls vegetarian style with crumbled tempeh seasoned with southwest spices, roasted sweet potatoes, creamy avocado, sweet corn, thinly sliced spicy jalapeños, and just a light drizzle of sour cream. These Tempeh Burrito Bowls are meal prep ready and completely customizable, so read on for all my ideas for substitutions and add-ins!
Tempeh Burrito Bowls
What is Tempeh?
Tempeh is a vegetarian product made out of fermented soy beans, or other beans and grains (several soy-free varieties are widely available now). It’s an awesome meat alternative because it has a pleasantly firm texture, is full of protein, and fiber. Tempeh has a mild flavor on its own, so it takes marinades, sauces, and seasonings well, making it extremely versatile. If you’re not a fan of the soft, gelatinous texture of tofu, tempeh may be a better fit for you.
Customize Your Tempeh Burrito Bowls
Burrito bowls by nature are extremely customizable. You can make these bowls as basic or as fancy as needed to fit your budget or flavor preferences. While testing this recipe I did a super simplified version with just rice, the seasoned tempeh, salsa, and cheese, and it was awesome! I decided to get a little more fancy for the final product, but you could even go further by using Cilantro Lime Rice, or a Lime Crema instead of plain sour cream. Here are some more toppings you can add to or in place of what I used:
- Shredded cheese
- Bell peppers (fresh, roasted, or grilled)
- Black Beans
- Pico de Gallo
- Green Onions
- Crumbled tortilla chips
- Grilled zucchini
- Pickled red onions
- Fresh squeezed lime
- Or any other topping you like on tacos, nachos, or burritos
Tempeh Burrito Bowls
Spiced and crumbled tempeh makes a fast and easy alternative to beef in these Tempeh Burrito Bowls. Customize the toppings to be vegetarian or vegan!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Roasted Sweet Potatoes
- 1 sweet potato (about 1 lb.) ($1.47)
- 1 Tbsp cooking oil ($0.04)
- 8 oz. tempeh ($2.49)
- 1 cup water ($0.00)
- 1 Tbsp cooking oil ($0.04)
- 1 Tbsp tomato paste ($0.05)
- 2 tsp chili powder ($0.20)
- 1/2 tsp smoked paprika ($0.05)
- 1/2 tsp cumin ($0.05)
- 1/8 tsp cayenne ($0.02)
- 1/4 tsp oregano ($0.03)
- 1/4 tsp garlic powder ($0.03)
- 1/2 tsp salt ($0.02)
- freshly cracked pepper ($0.03)
- 4 cups cooked rice ($0.47)
- 1/2 cup salsa ($0.50)
- 1 cup frozen corn kernels, thawed ($0.30)
- 1 jalapeño ($0.18)
- 1 avocado ($1.19)
- 1/4 cup sour cream ($0.11)
Preheat the oven to 400ºF. Peel and dice the sweet potato into 1/2-inch cubes. Spread the cubes out onto a baking sheet, drizzle with oil, then toss to coat. Season with a pinch of salt.
Roast the sweet potatoes in the preheated oven for 20 minutes, stirring half way through. Once roasted, set aside.
While the sweet potatoes are roasting, prepare the seasoned tempeh. Crumble the brick of tempeh into a skillet. Add the water, oil, tomato paste, chili powder, smoked paprika, cumin, cayenne, oregano, garlic powder, salt, and some freshly cracked pepper (about 10 cranks of a pepper mill). Stir briefly to combine.
Place a lid on the skillet and turn the heat on to medium. Allow the skillet to come up to a simmer. Let the tempeh simmer, stirring every few minutes, for about 10 minutes total, or until the liquid reduces to a thick sauce.
While the tempeh is simmering, slice the avocado and jalapeño.
To build the bowls, place 1 cup cooked rice in the bottom of each bowl. Divide the seasoned tempeh, roasted sweet potatoes, corn, and avocado between all four bowls. Top each bowl with 1 to 2 tablespoons of salsa, 1 tablespoon of sour cream, and a few slices of jalapeño. Eat immediately or refrigerate for up to 4 days.
*If you don’t have the individual spices, a store-bought taco seasoning packet can be used in their place.
Step by Step Photos
Preheat the oven to 400ºF. Peel and dice a sweet potato (about 1 pound) into 1/2-inch cubes. Spread the cubes out onto a baking sheet, drizzle with 1 Tbsp oil, then toss until the cubes are coated in oil. Add a pinch of salt, then roast for 20 minutes, stirring half way through. Set the roasted sweet potatoes aside.
While the sweet potatoes are roasting, prepare the tempeh. Tempeh comes in a sort of “brick” like this, but we’ll be crumbling it so that it resembles ground meat. You’ll need one 8oz. package of tempeh.
Use your hands to crumble the tempeh into a skillet. Tempeh is fairly soft, so it should crumble easily.
Also add 1 cup water, 1 Tbsp cooking oil, 1 Tbsp tomato paste, 2 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp cumin, 1/8 tsp cayenne, 1/2 tsp oregano, 1/4 tsp garlic powder, 1/2 tsp salt, and some freshly cracked pepper to the skillet. Stir everything briefly to combine. You’ll be stirring more as it cooks, so the tomato paste doesn’t need to be completely incorporated at this point. Just make sure the spices are well distributed.
Place a lid on the skillet and place it over medium heat. Allow the skillet to come up to a simmer. Let the tempeh simmer, stirring every few minutes, for about 10 minutes total or until the liquid reduces to a thick sauce like in the photo above.
Now it’s time to begin to build the tempeh burrito bowls. Add about 1 cup cooked rice to each bowl. Divide the seasoned tempeh between each bowl.
Also divide the roasted sweet potatoes, corn, and avocado between the bowls.
Top each bowl with a few slices of jalapeño, a tablespoon or two of salsa…
And finish with a drizzle or dollop of sour cream. Enjoy the tempeh burrito bowl immediately, or refrigerate for later.