Every day is a new day! I can’t imagine ever getting tired of burritos or finding new burrito variations. My burrito bowls this week were vegetarian. I used crumbled tempeh, sweet potatoes, cream avocado, sweet corn, spicy jalapenos and thinly sliced sweet peppers. These Tempeh Burrito Bowls can be made ahead of time and are completely customizable.


Tempeh, a vegetarian product, is made from fermented soybeans or other grains. However, there are many soy-free options. Tempeh is a great meat substitute because of its firm texture, high protein levels, and fiber. Tempeh is mild in flavor so it can make marinades, sauces and seasonings very well. Tempeh might be better suited for those who don’t like the gelatinous, soft texture of tofu.


Nature’s burrito bowls are highly customizable. These bowls can be made as simple or elaborate as you like to suit your taste preferences and budget. This recipe was super simple. I made it with rice, seasoned tempeh and salsa. It was delicious! The final product was a bit more elaborate than I had planned. However, you can use Cilantro Lime rice or a Lime Crema to replace plain sour cream. These are some additional toppings that you could add or replace the ones I used.

  • Shredded cheese
  • Bell peppers (fresh or roasted)
  • Black Beans
  • Pico de Gallo
  • Cilantro
  • Green Onions
  • Chips made from crumbled tortillas
  • Grilled zucchini
  • Pickled red onion
  • Freshly squeezed lime
  • Or any toppings you prefer on tacos or nachos or burritos


These Tempeh Burrito Bowls are made with spiced and crumbled tempeh. You can make the toppings vegetarian or vegan.

Prep time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes



  • 1 sweet potato (about 1 lb.) ($1.47)
  • 1 Tbsp of cooking oil ($0.04)


  • 8 oz. tempeh ($2.49)
  • 1 cup of water (0.00)
  • 1 Tbsp of cooking oil ($0.04)
  • 1 tbsp tomato paste ($0.05)
  • 2 tsp chili powder ($0.20)
  • 1/2 tsp smoked paprika ($0.05)
  • 1/2 teaspoon cumin ($0.05).
  • 1/8 tsp cayenne ($0.02)
  • 1/4 tsp oregano ($0.03)
  • 1/4 teaspoon garlic powder ($0.03)
  • 1/2 tsp salt ($0.02)
  • Freshly cracked pepper ($0.03)


  • 4 cups cooked rice ($0.47)
  • 1/2 cup salsa ($0.50).
  • 1 cup frozen corn kernels, thawed (0.30)
  • 1 jalapeno ($0.18)
  • 1 avocado ($1.19)
  • 1/4 cup sour cream ($0.11)


  • Pre-heat the oven to 400oF Cut the sweet potato into half-inch cubes. Place the cubes on a baking sheet and drizzle oil over them. Toss to coat. Season the cubes with a pinch of salt.
  • The sweet potatoes should be roasted in the oven for 20 minutes. Stir halfway through. Set aside once the sweet potatoes have been roasted.
  • While the sweet potatoes roast, make the seasoned tempeh. In a large skillet, crumble the tempeh brick. Mix the oil, water, tomato paste, chili, smoked paprika, cumin and oregano with some salt. Stir well to combine.
  • Turn the heat to medium and cover the skillet with a lid. Let the skillet heat up to a simmer. Allow the tempeh to simmer for 10 minutes, stirring once in a while, or until it reduces to a thick sauce.
  • As the tempeh simmers, cut the avocado and jalapeno.
  • Place 1 cup of cooked rice in each bowl to make the bowls. Divide the cooked tempeh, roasted sweet potato, corn, and avocado among all four bowls. Each bowl should be topped with 1 to 2 tablespoons salsa, 1 tablespoon sour cream and a few jalapeno slices. You can either eat right away or refrigerate for up 4 days.


*A store-bought packet of taco seasoning can be substituted if you don’t own the spices.


Serving Size: 1 Serving Calories 561.88 Kcal Carbohydrates 71.28 G Protein 19.03 g Fat 24.25 g Sodium: 1133.5 mg Fiber 10.58 g