Tempeh Burrito Bowls

Method6 steps · about 30 min

1. 1

   Step 1: Preheat the oven to 400ºF. Peel and dice the sweet potato (1) into 1/2-inch cubes. Spread the cubes out onto a baking sheet, drizzle with oil (1 Tbsp), then toss to coat. Season with a pinch of salt.

   Uses 1 sweet potato (about 1 lb) · 1 Tbsp cooking oil, for potatoes · 1 pinch salt, for potatoes

2. 2

   Step 2: Roast the sweet potatoes in the preheated oven for 20 minutes, stirring half way through. Once roasted, set aside.

   Roast Sweet Potatoes · 20 minUses Oiled seasoned sweet potatoes

3. 3

   Step 3: While the sweet potatoes are roasting, prepare the seasoned tempeh (8 oz). Crumble the brick of tempeh into a skillet. Add the water (1 cup), oil (1 Tbsp), tomato paste (1 Tbsp), chili powder (2 tsp), smoked paprika (1/2 tsp), cumin (1/2 tsp), cayenne (1/8 tsp), oregano (1/4 tsp), garlic powder (1/4 tsp), salt (1/2 tsp), and some freshly cracked pepper (about 10 cranks of a pepper mill). Stir briefly to combine.

   Uses 8 oz tempeh · 1 cup water · 1 Tbsp cooking oil, for tempeh · 1 Tbsp tomato paste · 2 tsp chili powder · 1/2 tsp smoked paprika · 1/2 tsp cumin · 1/8 tsp cayenne

4. 4

   Step 4: Place a lid on the skillet and turn the heat on to medium. Allow the skillet to come up to a simmer. Let the tempeh simmer, stirring every few minutes, for about 10 minutes total, or until the liquid reduces to a thick sauce.

   Simmer Tempeh · 10 minUses Tempeh in spice sauce

5. 5

   Step 5: While the tempeh is simmering, slice the avocado (1) and jalapeño (1).

   Uses 1 jalapeño · 1 avocado

6. 6

   Step 6: To build the bowls, place 1 cup cooked rice in the bottom of each bowl. Divide the seasoned tempeh, roasted sweet potatoes, corn, and avocado between all four bowls. Top each bowl with 1 to 2 tablespoons of salsa, 1 tablespoon of sour cream, and a few slices of jalapeño. Eat immediately or refrigerate for up to 4 days.

   Uses 4 cups cooked rice · Seasoned simmered tempeh · Roasted sweet potatoes · 1 cup frozen corn kernels, thawed · Sliced avocado and jalapeño · Salsa, 1–2 Tbsp per bowl · 1/4 cup sour cream