Tempeh “Meat” Burrito Bowl

It’s hearty, meaty and flavourful but completely vegan. It’s a tempeh burrito bowl!

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Burritos are amazing but let’s be honest, they can sometimes be messy.. For instance, eating a burrito on a first date could easier become disastrous. However, maybe that’s just me because I’d likely take too big a bite and drop some lettuce on myself or get guacamole on my shirt. True fact: I got guacamole on my shirt last week (lol)..

A burrito BOWL on the other hand is much less messy to eat in my opinion. It makes for a great lunch or dinner and you can even pack it up in a tupperware to bring to school or work. I brought one on-the-go with me last week and it was the perfect, hearty and satisfying lunch.

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This burrito bowl is totally vegan and made with Noble Bean tempeh. Unless you’ve been living under a rock like Patrick Star, you know that I only use Noble Bean tempeh, which is made from organic soybeans and fermented right here where I live in Montreal – I love eating local as much as possible! Their tempeh is package with plant-based protein, which is perfect for vegan or vegetarian meals! Tempeh is a complete protein and comparable to chicken with its high protein quality and quantity. You can check out Noble Bean here. They have so many great recipes to make tempeh versatile.

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How To Make Tempeh “Meat”

Ingredients:

  • 1 onion, diced
  • 1 garlic clove, minced
  • one 240 gr package of Noble Bean tempeh, grated
  • 2 tbsp tomato paste
  • 2 bell peppers, diced
  • 3/4 cup vegetable broth
  • 1/2 tsp cumin
  • 2-3 tbsp chipotle Tabasco sauce (or as much as you’d like)
  • salt to taste (I used 1 tsp of pink himalayan salt)
  • burrito bowl ingredients: cooked brown rice, diced tomatoes, corn, diced red onion, fresh guacamole, cilantro, chipotle hot sauce (and anything else you like)

Directions:

  1. Heat 2 tbsp oil in a large pan. Add diced onion and minced garlic and cook at medium heat for 3-4 minutes until lightly caramelized.
  2. Add the grated tempeh, tomato paste, diced bell peppers, cumin, chipotle, salt and mix to combine. Add the vegetable broth 1/4 cup at a time until tempeh is cooked – 6-8 minutes.
  3. Assemble burrito bowl: Fill a bowl with some brown rice. Next, add some tempeh meat. Add any extra toppings you would like such as corn, diced tomatoes, diced red onions, beans, lettuce and so on. Finally, top with fresh guacamole and cilantro. (Quantities depend up to you and how hungry you are). Enjoy!

Note: Tempeh meat can be stored in the fridge for 4-5 days.

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There are so many versatile ways to eat tempeh and it’s a great meat substitute to include in your lifestyle! In case you’ve missed them, I have various tempeh recipes on my blog like my Italian Balsamic Tempeh KabobsTeriyaki Tempeh and Sweet Potato tempeh Burgers. Picture below is my teriyaki tempeh.

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happy cooking,

Sarah

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