Smoky Tempeh Burrito Bowls
minimalistbaker.com
minimalistbaker.com
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Ingredients

  • 1 cup uncooked brown rice (uncooked) + water for cooking
  • 1 15- ounce (425 g) can black beans (if unsalted, add salt)
  • 1/2 tsp cumin powder
  • 10 ounces (283 g) tempeh (ensure gluten free if GF*), cubed
  • 1 Tbsp (15 ml) olive or avocado oil
  • 1/2 large white onion, diced
  • 2 cloves garlic, minced (1 Tbsp or 6 g)
  • 1 15- ounce (425 g) can tomato sauce*
  • 1 chipotle in adobo sauce (canned) + 1 Tbsp sauce (adjust according to preferred spice)
  • Fresh cilantro, chopped
  • Red cabbage, thinly sliced
  • Hot sauce

Instructions

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