Tempeh burrito bowls with basmati rice, black beans, and avocado
Dairy-Free, Vegan, Gluten-Free
25 – 40 Minutes
Hearty and customizable, these gluten-free vegan burrito bowls brim with South-of-the-border staples. We finish everything with creamy, crunchy, and bright toppings.
In your bag
- ½ cup basmati rice
- ½ pound tempeh
- Mexican simmer sauce base (tomatoes - onion - EVOO - fresh garlic - chile powder - sweet smoked paprika - coriander - cumin - dried Mexican oregano)
- ½ cup cooked black beans
- 1 organic avocado
- 1 organic lime
- 8 to 10 sprigs organic fresh cilantro
- 2 ounces organic shredded green or other cabbage
A cousin of tofu, tempeh originated in Indonesia and is made from lightly fermented whole soybeans, which means it has more fiber and protein than its relative, plus a subtly sweet, earthy flavor when cooked. We first soften it by crumbling it and cooking it in water.
Calories: 690, Protein: 28g (56% DV), Fiber: 23g (92% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 3g, Saturated Fat: 4.5g (23% DV), Cholesterol: 0mg (0% DV), Sodium: 30mg (1% DV), Carbohydrates: 73g (24% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.