Tempeh Vegan Burrito Bowl

For Adapted from Live Eat Learn - A flavour packed (and easy to make) vegan burrito bowl with Tex Mex veggies, tempeh taco meat and low carb cauliflower rice!

INGREDIENTS:

For Burrito Fillings

• cauliflower rice 425 g
• 1/2 a bunch of fresh cilantro
• 1 tsp of olive oil
• 1 15-oz can black beans drained, 425 g
• 1 15-oz can corn drained, 425 g
• 1/2 cup chopped red onion
• 3 cups chopped lettuce 200 g
• 1 avocado sliced
• 1 bell pepper sliced

For Tempeh Taco Meat

• 1 8-oz package tempeh 226 g
• 1 Tbsp olive oil 15 mL
• 1 Tbsp cumin
• 1 tsp each salt, smoked paprika, chili powder
• 1 clove garlic minced
• 3 Tbsp tomato paste 45 g
• 2 Tbsp water 30 mL

For Sauce

• ¼ cup vegan or regular mayonnaise 60 g
• 1 tsp adobo sauce from a jar of chipotle peppers
• ¼ tsp lime juice

INSTRUCTIONS:

1. Prep: Cook cauliflower rice with olive oil & cilantro (15 minutes). Prepare all Burrito Filling ingredients.
2. Tempeh: Roughly grate tempeh. Heat oil over medium/high in a large saute pan. Add tempeh and cook until lightly browned, about 5 minutes. Add spices, salt, garlic, and tomato paste. Cook another 5 minutes, then add the water and cook just until water has evaporated.
3. Sauce: Stir together all Sauce ingredients.
4. Serve: Evenly distribute lettuce and cauliflower rice into serving bowls, topping with veggies, beans, tempeh taco meat, and sauce.

Check out Live Eat Learn for more recipes
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