This week we’re switching it up with a Tempeh Burrito Bowl that’s totally homemade and totally delicious. Feel free to customize this as you please with different vegetables or meat substitutes.
Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins
Roasted Sweet Potatoes
- 1 sweet potato (about 1 lb.)
- 1 Tbsp cooking oil
- 8 oz. tempeh
- 1 cup water
- 1 Tbsp cooking oil
- 1 Tbsp tomato paste
- 2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/8 tsp cayenne
- 1/4 tsp oregano
- 1/4 tsp garlic powder
- 1/2 tsp salt
- freshly cracked pepper
- 4 cups cooked rice
- 1/2 cup salsa
- 1 cup frozen corn kernels, thawed
- 1 jalapeño
- 1 avocado
- 1/4 cup sour cream
- Preheat the oven to 400ºF. Peel and dice the sweet potato into 1/2-inch cubes. Spread the cubes out onto a baking sheet, drizzle with oil, then toss to coat. Season with a pinch of salt.
- Roast the sweet potatoes in the preheated oven for 20 minutes, stirring half way through. Once roasted, set aside.
- While the sweet potatoes are roasting, prepare the seasoned tempeh. Crumble the brick of tempeh into a skillet. Add the water, oil, tomato paste, chili powder, smoked paprika, cumin, cayenne, oregano, garlic powder, salt, and some freshly cracked pepper (about 10 cranks of a pepper mill). Stir briefly to combine.
- 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.
- While the tempeh is simmering, slice the avocado and jalapeño.
- 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.
For pictures and more information check out the original recipe at BUDGETBYTES
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