From budgetbytes.com
Tempeh Burrito Bowls
Ingredients
Sweet Potato
- 1 (about 1 lb.) sweet potato
- 1 Tbsp cooking oil
Seasoned Tempeh
- 8 oz. tempeh
- 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
- 1/4 tsp oregano
- 1/4 tsp garlic powder
- 1/2 tsp salt
- freshly cracked pepper
For the Bowls
- 4 cups cooked rice
- 1/2 cup salsa
- 1 cup frozen corn kernels, thawed
- 1 jalapeño
- 1 avocado
- 1/4 cup sour cream
Steps
- Preheat the oven to 400ºF. Peel and dice 1 (about 1 lb.) sweet potato into 1/2-inch cubes. Spread the cubes out onto a baking sheet, drizzle with 1 Tbsp oil, then toss to coat. Season with a pinch of ½ tsp salt.
- Roast the 1 (about 1 lb.) sweet potatoes in the preheated oven for 20 minutes, stirring half way through. Once roasted, set aside.
20 min
- While the 1 (about 1 lb.) sweet potatoes are roasting, prepare the seasoned 8 oz. tempeh. Crumble 8 oz. tempeh into a skillet. Add 1 cup water, 1 Tbsp oil, 1 Tbsp tomato paste, 2 tsp chili powder, ½ tsp smoked paprika, ½ tsp cumin, ⅛ tsp cayenne, ¼ tsp oregano, ¼ tsp garlic powder, ½ tsp 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 8 oz. tempeh simmer, stirring every few minutes, for about 10 minutes total, or until the liquid reduces to a thick sauce.
10 min
- While the 8 oz. tempeh is simmering, slice 1 avocado and 1 jalapeño.
- To build the bowls, place 1 cup cooked rice in the bottom of each bowl. Divide the seasoned 8 oz. tempeh, roasted 1 (about 1 lb.) sweet potatoes, 1 cup corn, and 1 avocado between all four bowls. Top each bowl with 1 to 2 Tbsp salsa, 1 Tbsp sour cream, and a few slices of 1 jalapeño. Eat immediately or refrigerate for up to 4 days.
Nutrition
Per serving
- kcal
- 562
- protein
- 19 g
- carbs
- 71 g
- fat
- 24 g