Tempeh Burrito Bowls (Vegan Chipotle Copycat)

Tempeh

• 2 8 Ounce Blocks Tempeh, cubed
• 2-4 Tablespoons Soy Sauce, Tamari, or Liquid Aminos
• 1 Teaspoon Paprika
• 1/2 Teaspoon Cumin
• 1/2 Teaspoon Liquid Smoke
• 1/4 Teaspoon Chili Powder
• 1/4 Teaspoon Kosher Salt

Cilantro Lime Rice

• 1 Cup White Rice
• 1/2 Teaspoon Salt
• 1/4 Cup Chopped Cilantro

Beans

• 1/2 Medium Yellow Onion, diced
• 2 Cloves Garlic, minced
• 1 15oz Can Black Beans or Pinto Beans
• 1/2 Teaspoon Salt

Salsa

• 3 Roma Tomatoes, diced
• 1/2 Medium White Onion, diced
• Juice of 2 Limes
• 2 Tablespoons Chopped Cilantro
• 1/2 Teaspoon Kosher Salt

Other Toppings

• 2 Cups Chopped/Shredded Romaine Lettuce
• 1 Cup Frozen Corn, defrosted
• 1 Avocado or 1/2 Cup Guacamole
• Vegan Sour Cream
• Lime Wedges
• Jalapeños
• Cilantro

1. Make the rice. Cook the rice. Bring 1 ½ cups water and the dry rice to a boil. Reduce to a simmer for 12-15 minutes until the water is absorbed and the rice is tender. Let cool slightly then stir in the chopped cilantro.
2. Make the tempeh. Heat a non-stick skillet over medium heat. Add the cubed tempeh, spices, and soy sauce. Cook 5 minutes, stirring occasionally, until starting to crisp. Set aside.
3. Make the beans. Add the entire can of beans (including the liquid), onions, garlic, and salt to a small skillet over medium-high heat. Cook 7-10 minutes until the liquid has mostly evaporated. Set aside.
4. Make the salsa. Mix all the salsa ingredients in a medium bowl.
5. Assemble the bowls. Line your bowl with rice, tempeh, beans, salsa, lettuce, corn, guacamole, and any other toppings you want.