These tempeh burrito bowls are a plant-based version of a Chipotle burrito bowl. With a flavorful tempeh, cilantro rice, black beans, salsa, and guac!

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‍A plant-based version of Chipotle? I think yes!

These tempeh burrito bowls start with tempeh, of course! It's pan-cooked and tossed with a few spices, similar to the spices used for Chipotle's chicken.

Make these bowls extra flavorful with a cilantro rice, some sautéed black beans, a homemade salsa, and all of your favorite toppings.

These bowls are packed with protein from the tempeh. They're great as meal prep, or for an easy weeknight meal!

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Why I love these Tempeh Burrito Bowls

• ‍Dietary needs — these burrito bowls are dairy-free, plant-based, oil-free, gluten-free, and sugar-free. They are also high in protein and fiber.

• Naturally gluten-free — if you're gluten free, don't like tortillas, or are avoiding corn and wheat, these bowls are perfect - no tortillas involved

• Quick and easy — this dish comes together in about 40 minutes, perfect for a weeknight dinner

• Great for meal prep — any bowl-style dish like this makes a great meal-prep option. Prep all the ingredients ahead of time and assemble your bowl each day for lunch

• Hearty, healthy dinner – with protein from the tempeh and tons of veggies, this dish will keep you full and satisfied

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Ingredient Notes & Substitutions

It might seem like there are a lot of ingredients in these burrito bowls, but each individual recipe is quite simple. And they all cook in tandem, so this recipe will be ready in no time!

Cilantro Rice

• White Rice: I used white rice, but you can use brown rice too. Brown rice takes about an hour to cook, so using brown rice will increase the cook time

• Salt

• Cilantro: fresh cilantro adds a bright flavor and zing to the rice. If you hate cilantro, you can also do this with parsley or basil

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Tempeh

• Tempeh: tempeh is a block of fermented soy beans. You can find it in the vegan section of the grocery store.

• Soy Sauce, Tamari, or Liquid Aminos: any of these three will work. If you are gluten-free, be sure to use either tamari or liquid aminos

• Liquid Smoke: I often add liquid smoke to savory recipes because it creates a more savory, umami flavor profile

• Spices: paprika, cumin, chili powder, salt

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Beans

• Onion & Garlic: I love quickly sautéing my beans with onions and garlic - it jazzes up the flavor of a basic can of beans

• Black or Pinto Beans: I like this recipe with black beans, but you can follow the same steps if you prefer pinto beans instead

• Salt

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Salsa

• Roma Tomatoes: pro tip - use a serrated knife to slice the tomatoes. A serrated knife helps you cut through the skin without squeezing the juice out of the tomato.

• White Onion: If your onion is very strong, soak it in some water to help remove some of the tang. You can also use a red onion or yellow onion.

• Lime Juice: Acid like lime juice helps keep the salsa fresh. You can also use lemon juice.

• Cilantro: For some freshness!

• Salt

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Other Toppings

Choose your favorite burrito bowl toppings!

• Romaine Lettuce

• Corn

• Avocado: or Guacamole

• Vegan Sour Cream

• Lime Wedges

• Jalapeños

• Cilantro

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How to make Tempeh Burrito Bowls

Step 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.

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Step 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.

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Step 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.

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Step 4. Make the salsa. Mix all the salsa ingredients in a medium bowl.

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Step 5. Assemble the bowls. Line your bowl with rice, tempeh, beans, salsa, lettuce, corn, guacamole, and any other toppings you want.

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FAQ & Expert Tips

Other Topping Ideas

• ‍‍Oil-Free Tortilla Chips‍
• Spicy Corn Guacamole‍
• Vegan Queso‍
• Black Bean Pico De Gallo

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Can I meal prep with this recipe?

Yes! This recipe would be great for meal prep!  Store the components of the dish separately (or at least in separate quadrants of a container) and assemble the day of.

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How to store burrito bowls and how long will they last?

You can store the cooked parts of this recipe: the tempeh, beans, and rice all together in a container in the fridge. I recommend storing any fresh toppings like salsa and guacamole separately.

This dish will last for up to a week in the fridge.

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Recipe Prayer

Thank you God for these bowls. Thank you for the nourishing dinner we have to eat. Amen.

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More easy vegan dinner recipes

• Vegan Fajita Bowls
• Vegan Taco Salad Bowls
• Air Fryer Cauliflower Rice Bowls
• Tofu Veggie Poke Bowls

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Tried this recipe?

Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.