Description
These flavorful Tempeh Burrito Bowls combine roasted sweet potatoes, seasoned tempeh, and a colorful mix of toppings over a bed of fluffy cooked rice, delivering a wholesome and satisfying meal perfect for lunch or dinner.
Ingredients
Main Ingredients
- 1 sweet potato (about 1 lb.)
- 1 tbsp cooking oil, divided
- 8 oz tempeh
- 1 cup water
- 1 tbsp tomato paste
- 2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/8 tsp cayenne pepper
- 1/4 tsp oregano
- 1/4 tsp garlic powder
- 1/2 tsp salt
- Freshly cracked black pepper (about 10 cranks)
- 4 cups cooked rice
- 1/2 cup salsa
- 1 cup frozen corn kernels, thawed
- 1 jalapeño, sliced
- 1 avocado, sliced
- 1/4 cup sour cream
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 400ºF. Peel and dice the sweet potato into 1/2-inch cubes. Spread the cubes evenly on a baking sheet, drizzle with 1 tablespoon of cooking oil, and toss to coat. Season lightly with salt before roasting.
- Roast Sweet Potatoes: Place the baking sheet in the preheated oven and roast the sweet potato cubes for about 20 minutes, stirring halfway through to ensure even cooking. Once roasted, set aside to cool slightly.
- Prepare Seasoned Tempeh: While the sweet potatoes roast, crumble the tempeh into a medium skillet. Add water, the remaining tablespoon of cooking oil, tomato paste, chili powder, smoked paprika, cumin, cayenne, oregano, garlic powder, salt, and freshly cracked black pepper. Stir well to combine all ingredients.
- Simmer Tempeh: Cover the skillet with a lid and set the heat to medium. Allow the mixture to come up to a gentle simmer. Cook, stirring every few minutes, for about 10 minutes until most of the liquid reduces and thickens into a flavorful sauce coating the tempeh.
- Slice Toppings: While the tempeh simmers, slice the avocado and jalapeño into thin pieces to prepare for serving.
- Assemble Burrito Bowls: Divide the cooked rice evenly among four bowls. Top each bowl with portions of the seasoned tempeh, roasted sweet potatoes, thawed corn, and sliced avocado. Add 1 to 2 tablespoons of salsa and 1 tablespoon of sour cream to each bowl, then garnish with jalapeño slices.
- Serve or Store: Serve the burrito bowls immediately for the best freshness, or refrigerate them in airtight containers for up to 4 days for convenient meal prep.
Notes
- You can substitute frozen corn with fresh corn if preferred.
- Adjust the amount of cayenne and jalapeño to control the spice level.
- Use brown rice or cauliflower rice as healthier alternatives.
- The bowl can be made vegan by omitting sour cream or substituting with a plant-based alternative.
- Make sure to stir the tempeh frequently while simmering to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican-inspired
