Smokey Tempeh Burrito Bowls

Preparation time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2-3


10 oz tempeh, cubed
2 tbsp olive oil (divided)
½ large white onion (diced)
2 cloves garlic, minced (2 cloves yields approx. 1 tbsp)
1 (15-oz) can low-sodium tomato sauce
1 whole chipotle in adobo sauce + 1 tbsp of sauce (from a can)
1 can low-sodium black beans, drained and rinsed
½ tsp ground cumin

For serving:
2 cups thinly sliced red cabbage
½ cup chopped cilantro
2 cups cooked brown rice (or cauliflower rice)


  • Heat a large skillet over medium heat. Add 1 tbsp of olive oil. Add cubed tempeh and sauté until lightly browned. Remove from heat and set aside until later.
  • Add remaining tbsp of olive oil to hot pan that tempeh was cooked in. Add white onion and cook until slightly brown, about 3 minutes. Add garlic and cook 1-2 minutes more.
  • Add tomato sauce, chipotle pepper and adobo sauce and stir. Heat until bubbly, then reduce heat to low and simmer for 3-4 minutes.
  • Transfer sauce to a blender and blend on high until smooth. Alternately, use an immersion blender to blend sauce directly in the pan.
  • Return sauce to heated skillet and add tempeh from step 1. Stir to coat with sauce and allow everything to heat up.
  • Add black beans and cumin to a small saucepan and heat until warm.
  • Serve tempeh warm with warmed beans, rice, cabbage and cilantro.

*Adapted from