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Tempeh Burrito Bowl

Tempeh Burrito Bowl

Tempeh Burrito Bowl ingredients

chopped tempeh and onion

Tempeh Burrito Bowl top down

Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Avocado, Cilantro, Tempeh


For the bowl

  • 1 avocado (sliced)
  • 1 cup black beans
  • 1 cup frozen sweet corn kernels (unthaw)
  • 1 tablespoon olive oil
  • 1 medium onion (thinly sliced)
  • 2 cups salsa
  • 12 oz tempeh (sliced)

For the rice

  • 1½ cups brown rice
  • 3 cups water

For the garnish

  • 4 tbsps fresh cilantro (sliced) (optional)


  1. Cook the rice until soft for about 20-30 minutes.
  2. Heat up the oil in a frying pan and fry the tempeh until golden brown from all site for about 5-10 minutes and set aside.
  3. Add the onion and saute in the same skillet for 3-5 more minutes, then add salsa and black beans, stir until it's heated up properly.
  4. Boil the corn according to the instructions on the package or microwave it.
  5. To assemble the bowl, add rice and top it with the rest of the ingredients, sprinkle with fresh cilantro if you like, enjoy!

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