Recipe

Seasoned Tempeh and Black Bean Burrito Bowls

Servings:
3
Total Time:
0
hr
35
min
Jump to RecipeA mixed tempeh burrito bowl

These tempeh burrito bowls are a great recipe for a weeknight meal when I’m looking for something healthy and packed with protein. They are made with roasted sweet potatoes, seasoned tempeh and beans, and loaded with all the toppings.

What is Tempeh?

Tempeh is made from fermented soybeans. It is similar to tofu, but a little denser and with a little more flavor. You’ll often find it as a meat replacement in vegetarian cooking.

Tempeh is a good source of plant-based protein, fiber, vitamins, and minerals. It is also known for its probiotic properties, as the fermentation process produces beneficial bacteria that can support gut health. Tempeh can be sliced, cubed, crumbled, or marinated and is commonly used in stir-fries, curries, sandwiches, salads, and various other dishes.

Tempeh can even be made from other legumes, grains, or even a combination of ingredients, resulting in different flavors and textures. However, soybean tempeh is the most widely available and commonly consumed variety.

Loaded tempeh burrito bowl.

Tempeh Bowl Ingredients

This bowl is packed with veggies and protein sources. You can easily swap out some of the ingredients for your preferences.

  • Sweet Potato: The roasted sweet potato adds a lot to this bowl. If you don’t like sweet potato you can easily use another potato like yukon gold or even swap it out for cauliflower.
  • Tempeh: There are different types of tempeh you can buy. Try to get an unseasoned tempeh since you will be adding in the seasonings.
  • Black Beans: The beans give the bowls some extra protein and a nice texture. If you don't have black beans feel free to use pinto beans or kidney beans.
  • Spices: There are a load of spices in this recipe. If you want it to be spicer, add in extra cayenne and if you don’t want it to be spicy you can leave that out.
  • Rice: Use white rice or brown rice in this recipe, both work great! You could even use quinoa or cauliflower rice as a substitute.
  • Salsa: Any type of salsa is great in this bowl. The salsa works almost as a sauce in the tempeh burrito bowls. You can use store-bought salsa or you can make your own.
  • Avocado: I love the avocado with the spiced tempeh it give a nice creamy element to the dish. You can add in in cubed, sliced, or mashed.
  • Sour Cream: If you are vegan you can easily skip the sour cream in this recipe. I love to add it because it gives the dish a cooling element that pairs really well with the roasted sweet potatoes and the seasoned tempeh.

You can also add on other toppings like cheese, sliced green onion, chopped red onion, a squeeze of lime juice, or even some chopped jalapeño.

What to Serve with Tempeh Burrito Bowls

The beauty of this meal is you really don’t need to serve it with anything else. It works great on its own. If you do want to add a little more to the meal feel free to serve with with a side salad or some tortilla chips.

You Might Also Like

If you like this recipe you might like these other black bean and tempeh recipes.

Tempeh burrito bowl with sour cream on top.

I hope you try this delicious recipe! Share your tempeh burrito bowls with us @sigsbeestreet.

Seasoned Tempeh and Black Bean Burrito Bowls

5 stars4 stars
(
1
)
Servings:
3
Prep Time:
5
min
Cook Time:
0
hr
30
min
Total Time:
0
hr
35
min
A mixed tempeh burrito bowl
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Ingredients

Roasted Sweet Potatoes

  • 1 large sweet potato, cubbed
  • 1 tbsp olive oil
  • 1/2 tsp salt

Tempeh and Black Beans

  • 8 oz tempeh
  • 1 cup water
  • 1 tbsp tomato paste
  • 2 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne (optional)
  • 1/4 tsp oregano
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1 can (15oz) black beans, rinsed and drained

Bowl

  • 1 cup uncooked rice
  • 1/2 cup salsa
  • 1 avocado
  • chopped lettuce or microgreens
  • 1/4 cup sour cream

Directions

  1. Cook your rice according to your package instruction and set aside.
  2. Preheat the oven to 400ºF. Chop up the sweet potato into small pieces and add to baking sheet. Add a drizzle of olive oil and a pinch of salt. Roast the sweet potatoes for 25-30 minutes, stirring half way through to make sure all the sides get cooked.
  3. While the sweet potatoes are roasting, prepare the seasoned tempeh. Crumble the tempeh into a skillet. Add the water, tomato paste, chili powder, cumin, cayenne, oregano, garlic powder, and salt. Stir briefly to combine.
  4. Place a lid on the skillet and cook over medium heat. Let the tempeh simmer for 10 minutes. Stir occasional. At about the 8 minute mark, add in your black beans and mix in with the tempeh. The tempeh is done when the liquid reduces to a thick sauce.
  5. Ready to serve! Add some rice, tempeh mixture, and roasted sweet potatoes between the bowls. Top each bowl with your choice of toppings such as salsa, avocado, lettuce, and sour cream.

Notes

If you want this to be a vegan burrito bowl recipe, just skip the sour cream.

Products Used

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