Tempeh Burrito Bowl with Beef

By Mackenzie Burgess, RDN

Tempeh Crumble Ingredients:
1 tablespoon oil of your choice (soybean oil, olive oil, avocado oil, etc.)
1 - 8 ounce block unseasoned tempeh, crumbled up with hands to make ~2 cups total
8 ounces ground beef (93% lean / 3% fat)
4 teaspoons taco seasoning
1/4 cup vegetable broth, plus more as needed to deglaze pan
Bowl Ingredients:
2 cups cooked white rice
1 small lime, juiced (about 2 tablespoons)
1/4 cup chopped fresh cilantro, plus more for serving
1 cup black beans, rinsed and drained
1 cup fresh or canned corn kernels
1 cup pico de gallo or chopped tomatoes
1/2 cup shredded mexican blend cheese (sub vegan alternative if preferred)
1 large avocado, diced into 1/2-inch pieces
Lime wedges, for serving
Additional toppings of your choice:
Sour cream
Shredded lettuce
Diced red onions
Jalapeños
Fajita peppers
Guacamole
Hot sauce
Crushed tortilla chips

Heat oil in a skillet over medium-high heat. Add the crumbled tempeh and beef cook for 3-5 minutes until lightly browned (beef should be cooked to a minimum internal temperature of 160° F).
Lower heat to medium, then stir in taco seasoning. Add broth or water, mix well, and cook for another 3-4 minutes until the tempeh and beef absorb the flavors and becomes slightly crispy. (Note: If the pan dries out while cooking and starts to have burnt bits, feel free to add a small splash of broth or water to deglaze the pan.)
In a large bowl, mix the cooked rice with lime juice and chopped fresh cilantro until evenly combined.
To assemble the bowls, divide the following portions among 4 bowls: 1/2 cup cilantro-lime rice, 3/4 cup tempeh + beef mixture, 1/4 cup black beans, 1/4 cup corn kernels, 1/4 cup pico de gallo or chopped tomatoes, 2 tablespoons cheese, and ¼ of the avocado.
Add any additional toppings of your choice, garnish with fresh cilantro, and serve with lime wedges on the side.