Skip takeout and make this easy vegan burrito bowl complete with tangy cilantro-lime rice. Crumbled tempeh takes on the texture of ground meat and gets seasoned up with Mexican spices for a protein-rich meal.
What’s your “why?” Why do you meal prep? What about meal prep makes your life better? For us, it’s saving money, keeping our portions in check, and feeding our bodies delicious, nutrient-dense foods. These Tempeh Burrito Bowls are a shining example of all of those things!
Yes, don’t get us wrong, we love us some takeout, but our wallets, not so much! That’s why we look to homemade takeout remix recipes like these burrito bowls! For less than one takeout meal, we can have four days worth of meals that will nourish our minds and bodies! Plus, when we divide the ingredients into our portion-controlled meal prep containers, we know that we are getting the right balance of protein, carbs, and healthy fats (plus veggies!) in our meals!
The red, three-compartment meal prep containers are one of our go-to containers because they are labeled with the specific foods groups:
- 1 cup for grains
- 1 cup for protein
- 2 cups for veggies/fruits
This takes meal prepping a step further by removing all the guesswork out of creating a balanced meal. On top of that, who doesn’t need a little pick-me-up during the middle or end of the day? There is just something about that red color that makes our eyes open a little wider, or is it the food inside? Probably both.
Ok, back to the food! So, we went with a vegan spin on these burrito bowls! We are trying to eat more plant-based meals and less meat, and these tempeh burrito bowls are such an easy way to do that! The only swap you need to make from a regular burrito bowl is using tempeh in place of ground chicken or beef. But, if you just love your chicken or beef, use it! There is no right or wrong way to make a meal prep that works for you!
We made every ingredient from scratch here, but you can use a store-bought salsa in place of the corn and black bean salsa below to save some time! Another time-saving hack, although not as cost-effective, would be to buy pre-riced cauliflower. If you do this, please make sure it isn’t frozen. It should come from the fresh produce section at your grocery store. The frozen version will leave you with extra soggy cauli-rice that won’t taste good by day four.
We kept the burrito bowls pretty simple, but feel free to finish yours off with sliced avocado, sour cream, shredded cheese (use vegan, if needed), queso fresco, etc.! We are here to provide an easy and delicious recipe but always encourage you to do what works for you!
If you’re bored with all our food talk and just wanna know where you can grab those awesome containers, head here! You will get 10 in your pack, which is enough for two people or two meals per day for one!
For Taco Tempeh
- 1 lb. tempeh, crumbled into small pieces
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 1/4 cup water
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
For Cilantro Lime Rice
- 1 tbsp olive oil
- 6 cups riced cauliflower
- 1/4 cup lime juice
- 1/4 cup finely chopped cilantro
- 1/2 tsp salt
For Fire Roasted Corn and Black Bean Salsa
- 1 cup chopped tomatoes
- 1 cup drained black beans
- 1 cup fire-roasted corn, thawed
- 1/3 cup chopped red onion
- 2 tbsp chopped cilantro
- 1 tbsp minced jalapeno
- 1/4 tsp sea salt
- Stir together ingredients for salsa in a small bowl. Refrigerate while preparing other ingredients.
- Heat olive oil over medium heat in a large skillet. Add cauliflower and sauté for 3 minutes. Stir in lime juice, cilantro and salt. Cook for 2-3 minutes longer. Divide cauliflower rice between large compartments of 4 Three Compartment Good Cook meal prep containers.
- Wipe skillet clean and return to stovetop over medium heat. Add 1 tablespoon of oil. Add tempeh crumbles and heat for 2 minutes. Stir in tomato paste, water, cumin, chili powder, oregano and salt. Cook for 4-5 minutes. Divide tempeh taco meat and salsa between remaining 2 small compartments of containers.