Name: Smoky Tempeh Burrito Bowls
Prep time: 31 min
Cook time: 73 min
Total time: 105 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 cup brown rice (+ water for cooking); 1 can black beans (15-ounce (if unsalted, add salt)); 0.5 tsp cumin powder; 10 ounces tempeh ((ensure gluten-free if GF* // cubed)); 1 tbsp olive oil (or avocado oil); 1 tbsp olive oil (or avocado oil); 0.5 large white onion (0.5 (diced)); 2 cloves garlic cloves (2 (minced - 2 cloves yield ~1 tbsp)); 1 can tomato sauce (15-ounce*); 1 whole chipotle in adobo ((canned // plus 1 tbsp sauce // adjust according to preferred spice)); null null fresh cilantro (chopped); null null red cabbage (thinly sliced); null null hot sauce; null null lime

Instructions

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1

If serving with rice, prepare uncooked brown rice (1 cup) using a preferred method (e.g., Saveur's method for fluffy rice), which takes about minutes (45).
2

Steam tempeh (10 ounces) (whole or in large chunks) for minutes (15) in a saucepan with 1 inch of water and a steamer basket. This softens its texture and removes bitterness. Cube the steamed tempeh and set aside.
3

For the sauce, heat olive oil (1 tbsp) in a medium skillet over medium heat. Add white onion (0.5 large), cook for minutes (3) until soft and lightly browned. Then add garlic, minced (2 cloves) and cook for minute (1) to minutes (2) more.
4

Stir in can tomato sauce (1 15-ounce) and chipotle in adobo (1 whole), plus adobo sauce (1 tbsp). Bring to a simmer, then reduce heat to low and simmer for minutes (3) to minutes (4).
5

Transfer the sauce to a blender and blend until completely smooth (or pulse for a chunkier texture). Taste and adjust seasoning with a pinch of [salt] or more [adobo sauce] for heat.
6

Return the sauce to the skillet and heat over low, stirring occasionally, to thicken and deepen flavors.
7

Heat can black beans (1 15-ounce) in a small saucepan over medium heat until bubbling. Reduce heat to low, add cumin powder (0.5 tsp) and a pinch of [sea salt], stir, and keep warm. Optionally, mash for a refried bean texture.
8

Heat another large skillet over medium heat. Add olive oil (1 tbsp) and the cubed steamed tempeh (10 ounces). Crisp and brown on all sides for minutes (6) to minutes (8). Add the browned tempeh to the red sauce and stir to coat.
9

Cover the tempeh in sauce with a lid for minutes (2) to minutes (3) to meld flavors, then remove the lid and continue simmering on very low heat until serving.
10

To serve, divide the cooked [brown rice], [black beans], tempeh, and optional vegetables like [red cabbage, thinly sliced] between 2-3 bowls. Garnish with fresh [lime] and [fresh cilantro, chopped], and serve with [hot sauce] if desired.
11

Store leftovers covered in the refrigerator for up to 3 days.