Morning rush? These plant‑based burrito bowls are quick, tasty, and full of protein. Each bowl has about 20 g of protein, no eggs, and no meat. The mix of tempeh crumbles, black beans, brown rice, corn, avocado, and fresh pico de gallo makes a bright, satisfying meal. You can prepare a batch in 15 minutes and keep it in the fridge for up to four days.
Active time: 15 minutes Total time: 15 minutes
Tempeh Breakfast Burrito Bowls
Ingredients
- 1 (15‑oz) can reduced‑sodium black beans, rinsed and drained
- 2 cups frozen corn kernels, thawed
- 1 teaspoon lime juice
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- 1 (8.5‑oz) package precooked brown rice, warmed
- 1 (8‑oz) package tempeh crumbles, microwaved
- ½ cup pico de gallo
- 1 ripe avocado, sliced
- Hot sauce (optional)
Directions
In a small bowl, mix the black beans, corn, lime juice, cumin, salt, and cayenne. Stir until combined.
Spoon about ¼ cup of warm rice into each of four bowls or freezer‑safe containers. Top the rice with equal parts of the bean‑corn mix and the tempeh crumbles.
When you’re ready to eat, add 2 tablespoons of pico de gallo, a quarter of the avocado, and a dash of hot sauce if you like.
Make‑Ahead Tip
Store the bowls in the refrigerator for up to four days. Reheat in the microwave on high for about one minute. For longer storage, freeze for up to two months and microwave for 2½‑3 minutes before serving.
Serves: 4 Serving Size: 1 bowl
Nutrition (per bowl): Calories 375, Fat 11 g (Sat 2 g, Mono 4 g, Poly 1 g), Cholesterol 0 mg, Sodium 777 mg, Carbs 52 g, Fiber 13 g, Sugar 2 g, Protein 20 g.
Key Nutrients: Calcium 11 %, Iron 18 %, Potassium 932 mg, Vitamin C 12 %, Vitamin A 1 %.