Vegetarian Burrito Bowl
A homemade burrito bowl that will have you saying goodbye to Chipotle! This bowl is made with fajita veggies and delicious tempeh.
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Equipment List
- Large skillet
- Heat-resistant spatula
- Large mixing bowl
- Spoon or tongs for tossing
- Rice Cooker
Ingredients
- Tempeh & Veggie Mixture
- 1 red pepper- thinly sliced
- 1 yellow pepper- thinly sliced
- 1 medium onion- thinly sliced
- 2 cloves garlic- minced
- 2 Tbsp olive oil
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/4 tsp black pepper
- 1 pkg Original Tempeh- Can be found in meatless section of grocery store (refrigerated). Cut into 1 inch squares.
- 1 Tbsp olive oil
- 1 c Brown Rice- for serving
- 1 avocado- optional garnish
- 1 can black beans- optional garnish
- 1 can corn- optional garnish
- tomatoes- optional garnish
- limes- optional garnish
- pickled Jalapeños- optional garnish
- sour cream- optional garnish
- tortilla chips- optional garnish
- 1 Tbsp cilantro- optional garnish
- salsa- optional garnish
Preparation Instructions
- Cook 1 c of rice (suggest a rice cooker)
- Cut Tempeh into 1 inch squares
- Measure and prepare all ingredients
- Place peppers, onions and tempeh in a large mixing bowl and toss with 2 Tbsps of olive oil, cumin, chili powder, garlic powder, smoked paprika, salt, and pepper.
Cooking Instructions
- Preheat to 145°F
- Heat ingredients
- Add 2 Tbsp olive oil to pan
- Add Tempeh & Veggie Mixture to pan
- Stir ingredients
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- Stir ingredients
- Note: Tempeh should be a little golden brown looking. Veggies should be cooked until tender and lightly charred.
- Note: Add a little salt to taste
- Remove pan from heat
Finishing Instructions
- Serve over rice
- Add your favorite toppings - pictures are: salsa, Jalapeños, sour cream, black beans, corn, tomatoes, limes, cilantro and tortilla chips
Reviews
Laurie & Garret, Cooksy Creators
Yummy vegan dish!
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