Tempeh Taco Bowls

Name: Tempeh Taco Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 10 oz White Rice; ¾ tsp Salt; 1 tbsp Vegetable Oil; 1 Onion; 16 oz Tempeh; 3 tsp Taco Seasoning; 1 Black Beans; 7 oz Corn; 16 tbsp Salsa; 1 Lime

By Eatpace

These rice bowls have taco-spiced tempeh, black beans, corn, and salsa. The tempeh and vegetables cook in one skillet while the rice simmers.

Total: 40 min; 10 prep · 30 cook
Serves: 4; Scale it below
Calories: 666; kcal per serving
Protein: 36g; per serving

Plan this dinner Jump to recipe

Rice bowls topped with crumbled tempeh, black beans, corn, salsa, and lime wedges.

40 min

Method

6 steps 10 min prep · 30 min cook

Cook

Step 1. Bring White Rice, part of the Water, and part of the Salt to a boil in a covered saucepan. Reduce to low and cook until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Step 2. Meanwhile, heat Vegetable Oil in a large skillet over medium heat. Add Onion and cook until softened, about 4 minutes.
Step 3. Add Tempeh and cook over medium-high heat, stirring occasionally, until browned in spots, about 6 minutes.
Step 4. Stir in Taco Seasoning and the rest of the Salt until fragrant, about 30 seconds. Add the rest of the Water, scraping up any browned bits.
Step 5. Add Black Beans and Corn. Cook over medium heat, stirring, until heated through and the liquid has mostly evaporated, about 4 minutes.

Finish & serve

Step 6. Fluff the rice and divide among bowls. Spoon the tempeh mixture over it, top with Salsa, and serve with Lime.

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Tips

Swap it

Use a soy-free tempeh if needed, and check the taco seasoning for allergens.

Leftovers

Cool the rice and tempeh mixture promptly, refrigerate in shallow containers for up to 3 days, and reheat until steaming.

Good to know

Let the tempeh sit undisturbed briefly between stirs so it browns instead of steaming.

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