Oh, burrito bowls. Ever since Chipotle made its way into my life back in 2013, my obsession has been real. I remember there was a 6-month period of time when I would get Chipotle every single day when I worked at the mall….I don’t know how I didn’t go broke, but boy did I grow to love their burritos and burrito bowls. Then….veganism happened. Good news, though! Chipotle offers a vegan meat replacement, and as long as you skip on the cheese and sour cream, it is very easy to still enjoy Chipotle on a vegan lifestyle.
However, what if you could just do it all at home? Chipotle isn’t cheap, and their food is probably covered in oil, which is totally fine in moderation, but what if you could enjoy a healthier alternative at home? Count me in!
I was so inspired by the Oh She Glows Burrito Bowl recipe and really enjoy it when I tried it for myself. There was only one thing that was missing for me: the meat! What’s a good replacement for meat? Tofu or tempeh of course! I decided to go with tempeh because I love the taste and texture. I think tempeh is such an amazing meat substitution, and it absorbs any seasonings you add to it very well! Don’t know what tempeh is? It’s fermented soy! It’s soybeans, rice, millet, and barley. It’s better for digestion than tofu, and has a much different texture than tofu.
I love making burrito bowls because while it seems like you are working on so many things at once, it is surprisingly quick and easy to throw together. I use leftover rice and beans, and all I need to do is heat them up and season them, and half the meal is done just like that! I was actually surprised by how quick this was to make! You could totally get this meal done in less than 30-40 mins, and that includes the time to cook basmati rice if you don’t have any already cooked!
Besides being quick and convenient, I love how versatile burrito bowls can be. You can really just add whatever you want to it. Any veggies, salsas, beans, etc. work just fine! You can also add some vegan sour cream or vegan cheese! While I think that my recipe is delicious and completely worth trying as is, feel free to add or take out anything that isn’t working for your taste buds! I promise I wouldn’t be offended.
Of course I had to top the bowl off with some of my Garlic Lover’s Guacamole, which I highly recommend! I know how all you Chipotle fans love your guac! And you don’t even have to pay an extra $1.50 when you make your own, and you can have as much as you want!
However you choose to customize your bowl, I think that a burrito bowl is an awesome staple for an easy, filling, and delicious lunch or dinner for any day of the week! If you haven’t tried making one yet, I highly recommend it!
- 1 Cup Uncooked White Basmati Rice (or 3 Cups Cooked)
- Juice of 2 Medium Limes
- 1/2 Cup Chopped Cilantro
- 1 8oz Package Tempeh
- 1/4 Cup Tamari
- Juice of 1 Lime
- 1 tsp Chili Powder
- 1/2 Tbsp Cumin
- 1 tsp Garlic, minced
- 1/2 tsp black pepper
- a dash of salt
- 1/2 Jalapeño
- 1 15oz can Black Beans, drained and rinsed
- 1/2 Cup Vegetable Broth
- 1 Cup Corn
- Vegan Queso
- Pico De Gallo
- Corn Salsa
- Vegan Sour Cream
- 1. Cook basmati rice according to instructions
- 2. While rice is cooking, crumble tempeh into medium bowl. Add black beans and stir to combine. Add tamari, lime juice, chili powder, cumin, garlic, black pepper, salt, and jalapeño and toss to combine.
- 3. Heat a Large Saucepan on Medium Heat, add 1/2 Cup Vegetable Broth (or oil if you would rather use that) Add tempeh and bean mixture and cook covered for 10-12 minutes. After 6 minutes, add the cup of corn. Stir occasionally, and if mixture is getting too try, add more vegetable broth.
- 4. Now is a good time to prepare guac, salsas, etc. that you will be adding to your bowl.
- 5. After rice is completely cooked, transfer to large bowl. Add the lime juice and cilantro and toss. Taste and adjust flavors if necessary.
- 6. After tempeh mixture is done cooking, remove from heat. To assemble bowl: Add a layer of cilantro-lime rice, and then add the tempeh bean mixture on top of it. Then, add desired toppings (I went with guacamole, vegan sour cream, and a drizzle of sriracha.
- Best if served immediately, but do make great leftovers for up for 2-3 days (longer if you do not add perishables such as guacamole into your leftover dish, up to a week).
- This is an easily customizable recipe, so your actual prep and cook time may depend on how long it takes to prepare toppings not mentioned in directions (Ex: vegan queso, homemade salsas, etc.).