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
Gluten-Free Friendly, Dairy-Free, Vegan, Spicy, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 590 Calories/Serving
Hearty and healthy, these gluten-free vegan burrito bowls brim with south-of-the-border flavors and creamy-crunchy toppings.
In your bag
- ½ cup basmati rice
- ½ pound organic flax tempeh
- Sunbasket Mexican simmer sauce base (tomatoes - onion - extra virgin olive oil - garlic - chili powder - sweet smoked paprika - coriander - cumin - dried Mexican oregano)
- ½ cup cooked black beans
- 1 organic lime
- 4 or 5 sprigs organic fresh cilantro
- 2 ounces organic shredded green or other cabbage
- ¼ cup Wholly guacamole
Calories 590, Total Fat 24g (31% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 230mg (10% DV), Total Carb. 63g (23% DV), Fiber 14g (50% DV), Total Sugars 2g (Incl. 0g Added Sugars, 0% DV), Protein 32g
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, Sesame.
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. Meanwhile, 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 is cooking, 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. Add 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 heated 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
- Juice half the lime; cut the remaining half into wedges for garnish. [Juice 1 lime; cut the remaining 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, guacamole, and remaining cilantro and serve with the lime wedges.
- Rinse the rice.
- Crumble the tempeh.
- Rinse the beans.
- Juice the lime.
- Garnish the bowls.