Ingredients
- 1 tablespoon soybean (vegetable) oil or other oil of your choice
- 1 8-ounce block unseasoned tempeh, crumbled up with hands to make ~2 cups total
- 4 teaspoons taco seasoning
- 1/4 cup vegetable broth, plus more as needed to deglaze pan
- 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 or plain Greek yogurt, Shredded lettuce, Diced red onions, Sliced jalapeños, Fajita peppers, Guacamole, Hot sauce, Crushed tortilla chips
Instructions
- 1Heat oil in a skillet over medium-high heat. Add the crumbled tempeh and cook for 3 minutes until lightly browned, stirring occasionally.
- 2Lower heat to medium, then stir in taco seasoning. Add broth or water, mix well, and cook for another 3-4 minutes until the tempeh absorbs 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.)
- 3In a large bowl, mix the cooked rice with lime juice and chopped fresh cilantro until evenly combined.
- 4To assemble the bowls, divide the following portions among 4 bowls: 1/2 cup cilantro-lime rice, 1/2 cup tempeh crumbles, 1/4 cup black beans, 1/4 cup corn kernels, 1/4 cup pico de gallo or chopped tomatoes, 2 tablespoons cheese, and 1/4 of the avocado.
- 5Add any additional toppings of your choice, garnish with fresh cilantro, and serve with lime wedges on the side.