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Recipes We Love

Tempeh Vegan Burrito Bowl

9/10/2021

 
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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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  • Home
  • Plans
  • Programs
    • Diabetes Reversal
    • Hip and Knee Osteoarthritis
    • RCMP Weight Management
  • Resources
    • Better Blog
    • Health Tips
    • Recipes We Love
    • Member Portal
  • About Us
    • About Us
    • For Physicians
    • FAQ