Tempeh Burrito Bowl

Crumbled tempeh browns like mince and takes smoky spice just as well, with more protein and fiber than most plant alternatives. Steam it briefly first and the slight bitterness cooks straight out.

Ingredients

• 12 oz tempeh (crumbled)
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 tablespoon tomato paste
• 1 can (15 oz) black beans (drained and rinsed)
• 3 cups cooked brown rice
• 1 cup corn kernels
• 2 cups shredded romaine lettuce
• 1 avocado (sliced)
• 2 limes (cut into wedges)
• 1/4 cup chopped cilantro

Method

1. 1Steam the crumbled tempeh over simmering water for 5 minutes, which takes the edge off its bitterness.
2. 2Fry it in the olive oil over medium-high heat for 8 minutes, pressing it into the pan, until browned and crisp at the edges.
3. 3Stir in the cumin, chili powder, paprika and tomato paste with 1/4 cup water and simmer for 3 minutes until it looks glazed.
4. 4Warm the black beans and corn through in the same pan.
5. 5Build the bowls with rice, the tempeh mixture, lettuce and avocado. Finish with cilantro and a lime wedge.

Tips for GLP-1 appetites

• The 5 minute steam is worth it. Skipping it is why people think they dislike tempeh.
• Press the crumble into the pan and leave it alone for a minute at a time to get proper browned edges.
• 31g of protein and 14g of fiber makes this the best-balanced plant bowl here.