Smoky Tempeh Burrito Bowls
Ingredients
- 1 cup uncooked brown rice + water for cooking
- 1 15-ounce can black beans
if unsalted, add salt
- 1/2 tsp cumin powder
- 10 ounces tempeh
ensure gluten-free if GF* // cubed
- 1 Tbsp olive or avocado oil
- 1 Tbsp olive or avocado oil
- 1/2 large white onion
diced
- 2 cloves garlic
minced, 2 cloves yield ~1 Tbsp
- 1 15-ounce can tomato sauce*
- 1 whole chipotle in adobo sauce
canned // plus 1 Tbsp sauce // adjust according to preferred spice
- Fresh cilantro
chopped
- Red cabbage
thinly sliced
- Hot sauce
Directions
- 1
If serving with rice, start using this method from Saveur – my absolute favorite for fluffy (not sticky at all) brown rice! It takes 45 minutes, so start it now to be ready for serving.
- 2
Next steam tempeh by adding 1 inch of water to a large saucepan and bringing to a simmer. Then insert steamer basket and top with tempeh (still whole or cut into large chunks). Cover and steam for 15 minutes – this will soften the texture slightly and most importantly, draw out some of the bitterness. Once steamed, cube and set aside.
- 3
Make sauce by heating a medium cast iron or metal skillet over medium heat. Once hot, add oil and onion. Cook, stirring frequently, until soft and slightly browned – 3 minutes. Then add garlic and cook for 1-2 minutes more.
- 4
Add tomato sauce, chipotle pepper, and adobo sauce and stir. Heat until bubbly, then reduce heat to low and simmer for 3-4 minutes.
- 5
Transfer sauce to a blender and blend on high for a completely smooth sauce. For a chunkier sauce, pulse and leave some texture (I prefer mine smooth). Taste and adjust seasonings as needed, adding a pinch of salt for more flavor or adobo sauce for heat.
- 6
Transfer sauce back to skillet and heat over low, stirring occasionally, to thicken the sauce and deepen the flavors.
- 7
Next add black beans to a small saucepan and heat over medium heat. Once bubbling, reduce heat, add cumin and a pinch of sea salt, stir, and reduce heat to low/simmer (to keep warm until serving). For a refried bean texture, mash with the back of a wooden spoon until thick and paste-like (I left mine whole).
- 8
Heat another large skillet over medium heat. Once hot, add oil and the cubed (steamed) tempeh and crisp and brown on all sides – about 6-8 minutes total. Then add to the red sauce and stir gently to coat.
- 9
Cover with a lid for 2-3 minutes to allow the flavors to meld, then remove lid and continue simmering on very low temperature until serving.
- 10
To serve, divide the rice, beans, tempeh, and vegetables of choice between 2-3 serving bowls. Garnish with lime and fresh cilantro (optional).
- 11
Store leftovers covered in the refrigerator up to 3 days.
Smoky Tempeh Burrito Bowls
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Ratings & Reviews
Based on 34 ratings
Rating Breakdown
About this Recipe
Looking for a hearty, plant-based meal that doesn't compromise on flavor or satisfaction? These Smoky Tempeh Burrito Bowls deliver on all fronts, bringing restaurant-worthy taste straight to your kitchen with ease.
The star of these bowls is the tempeh, simmered in a rich, smoky red chipotle sauce that infuses every bite with a deep, complex flavor. With just nine core ingredients, this recipe proves that truly delicious plant-based cooking can be both robust and remarkably straightforward.
Prepare for a truly satisfying bowl that bursts with savory, smoky notes. You'll enjoy tender, protein-packed tempeh, perfectly cooked brown rice, and earthy black beans, all brightened by fresh cilantro and crisp red cabbage. Each spoonful offers a delightful mix of textures and bold flavors, making for a hearty and flavorful plant-based meal that's both nutritious and delicious.
This versatile bowl welcomes your personal touch. Feel free to adjust the heat by adding more or less of the chipotle in adobo sauce to suit your spice preference. You can also swap olive oil for avocado oil as preferred. For extra freshness, consider adding a squeeze of lime or a dollop of plant-based sour cream.
Perfect for a weeknight dinner or a meal prep staple, these burrito bowls are best served warm, topped with a generous sprinkle of fresh cilantro, thinly sliced red cabbage, and a drizzle of your favorite hot sauce for an extra kick.