Tempeh burrito bowls with basmati rice, black beans, and guacamole

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Tempeh burrito bowls with basmati rice, black beans, and guacamole

Family-Friendly, Vegan, Diabetes-Friendly, Mediterranean, Dairy-Free, Gluten-Free

2 Servings, 560 Calories/Serving

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup basmati rice
  • ½ pound tempeh
  • Sun Basket Mexican simmer sauce base (tomatoes - onion - EVOO - garlic - chili powder - sweet smoked paprika - coriander - cumin - dried Mexican oregano)
  • ½ cup cooked black beans
  • 1 organic avocado
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 2 ounces organic shredded green or other cabbage

Ingredient IQ

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 crumble it and cook it in water first to soften it, then simmer it in the sauce.

Nutrition per serving

Calories: 560, 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).
Contains: Soybeans

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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1 cup [1½ cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the tempeh.


Start the tempeh

  • Crumble or cut the tempeh into ½-inch pieces.
In a medium [large] frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh, transfer to a plate, and pat dry. Wipe the pan dry.
While the tempeh cooks, prepare the sauce and black beans.


Make the sauce; finish the tempeh and beans

  • In a medium bowl, stir or whisk together the Mexican simmer sauce base and ¼ cup [½ cup] water until smooth.
  • Rinse the black beans.
In the same pan used to soften the tempeh, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the tempeh and cook, stirring occasionally, until browned, 6 to 8 minutes. Stir in the Mexican simmer sauce and beans, reduce the heat to medium-low, and cook, stirring occasionally, until the sauce has thickened and the beans are warmed through, 4 to 5 minutes. Remove from the heat and season to taste with salt and pepper.
When the tempeh and beans are almost done, prepare the remaining ingredients.


Prep the remaining ingredients; finish the rice

  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices. Set aside for garnish.
  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
  • Coarsely chop the cilantro; set aside half for garnish.
To the pot with the rice, stir in 1 teaspoon [2 tsp] lime juice and half the cilantro.


Transfer the rice to individual bowls and top with the tempeh, beans, and sauce. Garnish with the cabbage, avocado, and remaining cilantro and serve with the lime wedges.

Kids Can!

  • Rinse the rice.
  • Crumble the tempeh.
  • Scoop out the avocado.
  • Juice the lime.
  • Garnish the bowls.