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Chipotle tempeh taco bowl with cilantro-lime rice, black beans, avocado, and pico de gallo

Chipotle Tempeh Taco Bowl

Crumbled tempeh pan-seared with smoky chipotle, cumin, and lime, served over cilantro-lime rice with black beans, avocado, and fresh pico de gallo. A hearty, protein-packed lunch or dinner bowl ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

Chipotle Tempeh
  • 2 8 oz blocks tempeh crumbled
  • 2 tbsp olive oil
  • 1 tbsp chipotle powder or 1-2 minced chipotles in adobo
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 clove garlic minced
  • 2 tbsp lime juice
  • to taste salt and pepper
Bowl
  • 2 cups cooked rice tossed with lime juice and chopped cilantro
  • 1 15 oz can black beans drained, rinsed, and warmed
  • 1 avocado diced
  • 1 cup pico de gallo fresh or store-bought
  • 1 lime cut into wedges
  • fresh cilantro for garnish

Method
 

  1. Crumble the tempeh into small, bite-sized pieces with your hands or a fork.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the crumbled tempeh and cook for 5-6 minutes, stirring occasionally, until lightly browned.
  3. Add the chipotle powder, cumin, smoked paprika, and garlic. Stir well and cook for another 3-4 minutes until fragrant and the tempeh is crisp in spots.
  4. Remove from heat and stir in the lime juice. Season with salt and pepper to taste.
  5. Toss the cooked rice with a squeeze of lime juice and chopped cilantro.
  6. Divide the cilantro-lime rice among bowls. Top each with the chipotle tempeh, black beans, diced avocado, and pico de gallo.
  7. Garnish with fresh cilantro and serve with lime wedges.