Looking for a tasty 30-minute lunch or dinner idea? I make a version of these Tempeh Burrito Bowls almost every week, and I have a feeling you’re going to love them, too!
Plant-based tempeh burrito bowls are fast (less than 30 minutes when you use pre-cooked rice or farro), beginner-friendly (one of those toss-it-all-in-a-pan-and-serve types of meals), and nutrient dense without sacrificing flavor (obviously!).
Check, check, and check.
What else could you possibly be looking for in a meal?
How to Make Easy Tempeh Burrito Bowls
I only recently started steaming my tempeh before cooking it off in a skillet. It’s worth a try if you previously tried tempeh and thought the flavor was too bitter.
Steaming tempeh for 5-10 minutes should help mellow things out.
You’ll also want to double check that you have some cooked grains on hand before you start this recipe. I used farro, but rice is another good option, especially if you want to make these tempeh burrito bowls gluten-free. Cook ahead of time or look for pre-made grains in the frozen section of your grocery store.
Pretty much any type of grain works. You can even swap in oats if you want to make these tempeh bowls more breakfast-y.
You can cook everything for this recipe in the same skillet.
First the oil, then red onion, cumin, coriander, smoked paprika, and garlic powder. I like cayenne for a little heat, too.
Crumble the tempeh (use your hands to break the block into smaller pieces) and add it to the pan with frozen corn (fresh works, too, when in season) and a big handful of baby spinach.
At this point, you just need to heat up the tomatoes to soften them and let out some of the juices.
I like to use the same skillet for this step, so I just transfer the tempeh mixture into a bowl before heating up the tomatoes with a little salt and pepper.
Here’s where you put it all together.
Serve the tempeh mixture with the cooked tomatoes and rice or farro.
Garnish with hot sauce (or salsa), a few slices of fresh avo, and anything else your heart desires, and you’ve got yourself a meal.
Is there a quick and easy dinner you cook almost every single week?
Tell me about it in the comments.
- 2 tablespoons grapeseed oil or as needed
- ½ cup diced red onions
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper
- 1 8-ouncblock tempeh, steamed if desired (see note)
- 1 cup frozen corn kernels
- 1 teaspoon grated lime peel
- 2 teaspoons lime juice
- 1 cup baby spinach, packed
- 1 ¼ cups halved cherry tomatoes (8 ounces multicolor)
- Cooked farro or brown rice or grain of choice
- Sliced avocado
- Salsa or hot sauce
Pour grapeseed oil into a large, preheated skillet over medium-high heat. Stir in red onions, cumin, coriander, smoked paprika, garlic powder, cayenne pepper (if using), and salt and pepper. Cook 5 minutes, or until onion is translucent. Add more oil as needed to prevent sticking throughout the cooking process.
Use your fingers to crumble the tempeh into small pieces. Add crumbled tempeh to the skillet. Stir in corn and cook 3 minutes, or until corn is warmed through. Stir in baby spinach and transfer the mixture to a plate or bowl.
Add more oil to the skillet if it is dry. Stir in cherry tomatoes, salt, and pepper, and cook 3 minutes, or until tomatoes are softened and warmed through.
Serve tempeh mixture with tomatoes over cooked farro or brown rice. Garnish with sliced avocado and salsa or hot sauce.
Steaming tempeh improves flavor and texture. Place tempeh block in a steamer basket over about two inches of water and cook 5 minutes, or until softened.
Gluten-free variation: Ensure tempeh is gluten-free. Use brown rice instead of farro.