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A bowl containing rice, black beans, chopped red bell peppers, avocado, lettuce, seasoned crumbled protein, corn, and diced red onions, with a spoon on the side.
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4.60 from 10 ratings

Easy Vegan Burrito Bowls (With Tempeh)

This vegan burrito bowl is a fast, flavor-packed dinner with smoky taco-spiced tempeh, bright cilantro rice, and crisp veggies. It’s fully vegan, naturally gluten-free, and hits that hearty Tex-Mex comfort zone in under 30 minutes.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Dishes
Cuisine: Mexican
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: burrito bowl, tempeh burrito bowl, vegan burrito bowl, vegetarian burrito bowl
Diet: Dairy-Free, Gluten-Free, Low Carb, Vegan, Vegetarian
Occasion: Cinco de Mayo, Game Day
Time: 30 minutes or less, 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

Ingredients

Cilantro Rice

  • 2 cup jasmine rice
  • 2 bay leaf
  • ¼ tsp salt
  • 1 lime juice + zest
  • 1 cup finely chopped fresh cilantro

Tempeh Taco Meat

  • 1 8-oz package tempeh 226 g
  • 1 Tbsp olive oil 15 mL
  • 1 Tbsp cumin
  • 1 tsp each salt, smoked paprika, chili powder
  • 1 clove garlic minced
  • 3 Tbsp tomato paste 45 g
  • 2 Tbsp water 30 mL

Veggies

  • 3 cups chopped lettuce 200 g
  • 1 15-oz can black beans drained, 425 g
  • 1 15-oz can corn drained, 425 g
  • ½ cup chopped red onion
  • 1 avocado cubed
  • 1 bell pepper sliced

Instructions

  • Rice: Cook 2 cup jasmine rice according to package instructions, adding 2 bay leaf and ¼ tsp salt to the pot while it cooks (stove, rice cooker, or Instant Pot are all great options).
    When finished, stir in zest of juice of 1 lime and 1 cup finely chopped fresh cilantro.
    A saucepan containing cooked white rice topped with chopped fresh herbs, placed on an orange tiled surface with a lime, zester, and juicer nearby.
  • Grate Tempeh: Roughly grate 1 8-oz package tempeh using the largest hole setting of a box grater.
    A white bowl containing crumbled tempeh and a partly intact block of tempeh sits on an orange tiled surface next to a box grater.
  • Cook Tempeh: Heat 1 Tbsp olive oil over medium/high in a large saute pan. Add tempeh and cook until lightly browned about 5 minutes.
    Add 1 Tbsp cumin, 1 tsp each salt, smoked paprika, chili powder, 1 clove garlic (minced), and 3 Tbsp tomato paste. Cook another 5 minutes, then add 2 Tbsp water and cook until water evaporates.
    A frying pan with cooked lentils, chopped garlic, tomato paste, spices, and a wooden spoon on a bright orange tiled surface.
  • Serve: Evenly distribute rice and lettuce into serving bowls, topping with beans, veggies, tempeh taco meat, and sauce. Happy eating!
    A bowl filled with black beans, seasoned ground meat, corn, red bell pepper, avocado, red onion, and cilantro rice, with a fork on the side.

Video

Notes

For my favorite burrito bowl sauce: Stir together ¼ cup mayonnaise or Greek yogurt, 1 Tbsp adobo sauce, and ¼ tsp lime juice.

Nutrition

Serving: 1serving | Calories: 423kcal | Carbohydrates: 38.8g | Protein: 17.5g | Fat: 26.1g | Saturated Fat: 4g | Sodium: 883mg | Potassium: 1007mg | Fiber: 9g | Sugar: 7.1g | Calcium: 90mg | Iron: 4.5mg
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