Vegan tempeh burrito bowls are a quick, easy, and healthy dinner idea for busy weeknights! This high protein plant-based meal is loaded with smoky tempeh, black beans, brown rice, corn, avocado, and cashew cream. They are nourishing, satisfying, and made with pantry staples. You can easily customize your tempeh bowl with all sorts of add-ins and toppings. Enjoy it for meal prep, work lunch, or to feed the family!
a vegan tempeh burrito bowl with black beans, corn, avocado, lettuce, and pico de gallo


Let me explain what tempeh is·. In this recipe for a vegan burrito bowl, tempeh serves as a nutritious meat substitute. It is simply fermented soybeans, to put it simply. Tempeh is a soy food that is high in plant-based protein, much like its sibling, tofu. Soybeans are fermented and then shaped into a dense cake to make tempeh. Due to this, it is typically offered in blocks of 8 or 16 ounces.
What flavor does it have?
Tempeh tastes nutty and has a chewy texture. It can be sautéed, steamed, baked, or fried. Tofu is more bland than tempeh, which is also less spongy. Additionally, it has higher fiber, iron, and potassium and benefits from prebiotics (while tofu does not).

This tempeh bowl is a high protein vegan meal because it’s packed with plant-based protein sources. It’s also rich in fiber and micronutrients. See all of the ingredients below.
– Rice: Any type of rice can be included in this tempeh bowl. I personally enjoy brown rice, but white rice works too. For a low carb option, use cauliflower rice instead.
– Tempeh: Tempeh is 
rich in nutrients, including iron, manganese, and magnesium. It’s also low carb, high protein, and low sodium.
– Black beans: Black beans are loaded with fiber, minerals, and a good source of plant-based protein. If you don’t have black beans on hand, you can replace them with kidney beans or pinto beans.
– Corn: I love corn because it’s affordable, easily accessible, and brings color to the bowl.
– Lettuce: I always add shredded lettuce for a fresh flavor and crunchy texture. It also helps bulk up the bowls, making them more filling with minimal calories added.
– Onion: I suggest yellow onion, but you could also use red onion or shallots.
– Tomato paste: For a rich umami flavor, add a spoonful of concentrated tomato paste.
-Soy sauce: Tamari and coconut nectar are also great choices.
-Maple syrup: Add a touch of sweetness with real maple syrup. You can also use coconut sugar, agave nectar, or honey.
-Lime juice: Lime juice brightens the spicy and smoky flavors.
– Spices: We’ll use a blend of chili powder, ground cumin, smoked paprika, salt, and pepper. If you want to add extra spices, feel free to adjust them to your own preference.
– Avocado: Diced avocado or guacamole adds a creamy texture and source of healthy fats.
– Salsa: Pico de gallo, liquid salsa, or even hot sauce can be added for extra flavor.

When you reach the recipe card towards the bottom of the page, scroll down to see the complete ingredient measurements and step-by-step directions.
– Begin by cooking the rice per the directions on the package. Prepare the other ingredients while the rice is cooking. Drain and rinse the maize and black bean cans first. Next, put in a small bowl the water, tomato paste, soy sauce, maple syrup, and lime juice. Third, coarsely shred the tempeh block or crumble it over a dish with clean hands.
– Nextly, preheat a frying pan at medium-low heat. Onion dice and oil are added. Cook for 3 minutes, stirring regularly, or until aromatic.

– Add salt, black pepLet’s cook the tempeh for 3 minutes while stirring constantly, or until it turns golden. If additional water or oil is required to prevent sticking, do so. Add the liquid “marinade” after that and simmer for a further 5 minutes.

– Finally, distribute the lettuce, tempeh, black beans, corn, and rice among bowls before serving. Add your preferred toppings, such as salsa, guacamole, pico de gallo, avocado, and cashew cream. Truly appreciate!


     The fact that burrito bowls are so adaptable is one of my favorite things about them. You may easily alter your tempeh bowl by adding different ingredients and swapping out others. Pick one from the alternatives listed below, or come up with your own.
–  Brown, white, or cauliflower rice can be used as the foundation.
– Black beans are called for in the recipe, but you can instead use kidney or pinto beans.
– Sweet potato: Rice and beans go well with roasted sweet potatoes.
– Greens: Choose from kale, spinach, romaine lettuce, or mixed greens.
– Make the best guacamole recipe or eat your favorite store-bought guacamole.
– Jalapeño: Jalapenos can be used fresh or pickled to provide heat or flavor.
– Tortilla strips: Add strips or broken tortilla chips to the bowl to give it some crunch.
– Meal preparation: Make the preparations for the dish ahead of time, then combine them in a bowl and warm for a wholesome 10 minute meal. A healthy lunch option for work, the tempeh bowls can also be prepared in containers.
– Cover it: By enclosing the components in a big tortilla, you may transform the bowls into tempeh burritos.
-Saving time Weary from a hard day at work? These burrito bowls require little prep work and time. For a dinner that is incredibly quick and simple, use frozen rice and store-bought pico de gallo, guacamole, and lettuce shreds.
-Storage hints: I suggest keeping the fresh components, such as the shredded lettuce and pico de gallo, apart. When it’s time to sit down and eat the meal, it’s ideal to add those. In addition, avocado and guacamole brown quickly, so include it while serving.
For a list of additional suggested dressings and toppings, read the blog post.The dietary data listed below contains brown rice. It will have much fewer calories if you use cauliflower rice.
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