Easy Vegetarian Tempeh Burrito Bowls
Looking for a hearty vegetarian dinner idea that comes together in 30 minutes? These Mexican-inspired tempeh burrito bowls are an easy, protein-packed option for weeknights. Crumbled tempeh and sweet corn are sautéed with warm spices, served over grains with fresh vegetables, creamy avocado, and your favorite salsa or hot sauce.
Tempeh is one of my favorite vegetarian proteins for easy, satisfying meals. Especially when I want something hearty with a bit of texture. In this 30-minute dinner recipe, it's crumbled and sautéed with warming spices like cumin, coriander, and smoked paprika for a flavorful, protein-rich base that pairs beautifully with corn, spinach, and a quick tomato topping.
If you're newer to cooking with tempeh, you might also like my Baked Tempeh with Maple Herb Marinade, BBQ Tempeh Loaded Sweet Potatoes, or Vegetarian Shepherd's Pie. These recipes showcase how versatile this plant-based protein can be.
I love meals that feel customizable, and these burrito bowls are perfect for that. You can use whatever grain you have on hand. Farro, brown rice, or even quinoa. Top it all off with creamy avocado, your favorite salsa, or a splash of hot sauce.
If you're looking for more mix-and-match bowl ideas, check out my full collection of salad and bowl recipes, or these high-protein vegetarian recipes for more inspiration.
Whether you're cooking for one or feeding a family, this is a flexible, flavorful meal you can turn to again and again.
Want even more vegetarian meal inspiration?
If you're looking for more ideas beyond these burrito bowls, I've put together a free list of 100+ nourishing meals and snacks to make meal planning easier. These recipes are simple, satisfying, and full of variety.
Ingredients
These bowls are built around hearty crumbled tempeh, which soaks up the flavor of cumin, coriander, smoked paprika, garlic powder, and a touch of cayenne if you like a little heat. Diced red onion, frozen corn, and baby spinach round out the vegetable base, while fresh cherry tomatoes are briefly sautéed for added texture and brightness. A squeeze of lime brings acidity and balance to the savory tempeh mixture. To serve, I like layering everything over farro or rice and topping it off with creamy sliced avocado and your favorite salsa or hot sauce.
Substitutions
- Tempeh: Try extra-firm tofu or chickpeas.
- Corn: Fresh corn (cut fromt he cob) or canned corn (drained) can be used instead of frozen.
- Spinach: Swap in kale, arugula, or chopped collard greens.
- Cherry tomatoes: use grape tomatoes or dice up a larger tomato if needed.
- Grains: Substitute and cooked grain like rice or quinoa.
- Spices: Feel free to adjust the amounts or add chili powder, onion powder, or taco seasoning.
- Toppings: Add a dollop of Greek yogurt or sour cream. Pickled onions or shredded lettuce also make delicious additions.
FAQ
Tempeh is a fermented soy product made from whole soybeans that are cultured and pressed into a firm block. It's high in protein, making it a popular plant-based meat alternative. Unlike tofu, tempeh has a chewy texture and nutty, earthy flavor.
Tempeh pairs well with bold, flavorful ingredients like garlic, lime, soy sauce, and chili powder. It also works beautifully in stir-fries, grain bowls, tacos, and sandwiches, especially when paired with sauces like peanut sauce, salsa, or barbecue sauce.
Tempeh has a firm texture and slightly nutty, earthy flavor. On its own, it can be a little bitter, which is why steaming it before cooking is often recommended. Once seasoned and cooked, tempeh takes on the flavors of your spices or marinade.
📖 Recipe
Easy Vegetarian Tempeh Burrito Bowls
Ingredients
Bowls:
- 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-ounce) block 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)
For serving:
- Cooked farro or brown rice or grain of choice
- Sliced avocado
- Salsa or hot sauce
Instructions
- 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, lime peel, and lime juice, 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.
Where do you put the lime in?
Hi Jean, thanks for catching that. You can add the lime with the corn - I just updated the recipe to reflect this.
I'm getting back into eating tempeh and\these bowls look really yummy!
Thanks, Heather! It's one of my favorite ways to eat tempeh. Let me know if you try it!
Grain bowls are always so tasty and satisfying! I love the look of this recipe 🙂
Thanks so much, Sarah! I agree—bowls are the best!
Such a fun way to use tempeh! Will have to try out this bowl ASAP!
Enjoy! 🙂