Easy Tempeh Burrito Bowls

Tempeh and corn are seasoned with Mexican-inspired spices and served with healthy burrito fixings like grains, avocado, and spicy salsa or hot sauce.
Course dinner, lunch
Cuisine Mexican, vegan, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Stephanie McKercher, RDN



  • 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)

For serving:

  • Cooked farro or brown rice or grain of choice
  • Sliced avocado
  • Salsa or hot sauce


  1. 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.
  2. 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.
  3. 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.
  4. Serve tempeh mixture with tomatoes over cooked farro or brown rice. Garnish with sliced avocado and salsa or hot sauce.

Recipe Notes

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.