Tempeh Burrito Bowl with Cilantro-Lime Rice
A loaded burrito bowl with seasoned crumbled tempeh, cilantro-lime brown
rice, black beans, avocado, corn, and bell pepper. Vegan, high-protein,
and bursting with Mexican-inspired flavors.
Burrito bowls are endlessly customizable, but this version has a twist
that sets it apart: tempeh. Made from fermented soybeans, tempeh has a
nutty, earthy flavor and a satisfying texture that crumbles beautifully
and soaks up the cumin-chili spice blend.
The cilantro-lime rice is what ties the whole bowl together. A squeeze of
fresh lime juice and a handful of chopped cilantro transform ordinary
brown rice into something restaurant-worthy. Pile on the seasoned tempeh,
creamy avocado, black beans, roasted corn, and bell pepper, and you've
got a bowl that's as beautiful as it is nutritious.
This recipe is a protein and fiber powerhouse. Between the tempeh, black
beans, and brown rice, you're getting over 22g of plant-based protein
and 12g of fiber per serving. It's proof that you don't need meat to
build a satisfying, complete meal.
✅ Why This Recipe Is Healthy
- • High protein: 22g+ per serving from tempeh, black beans, and rice
- • High fiber: 12g per serving for excellent digestive health
- • Healthy fats: Avocado provides monounsaturated fats and potassium
- • Vegan: 100% plant-based with complete protein from multiple sources
- • Fermented: Tempeh is a probiotic-rich fermented food
📊 Why This Recipe Scored 90/100
With an overall health score of 90/100, this recipe is an excellent everyday choice. Its strongest area is sodium balance (100/100), where just 182mg of sodium per serving is exceptionally low. The main thing holding the score back is blood sugar stability (85/100), because the carbohydrate profile could be slowed with more fiber.
How our scoring works
Ingredients
- ✓ 250g tempeh
- ✓ 1 cup brown rice
- ✓ 1 cup canned black beans
- ✓ 1 medium avocado
- ✓ 1 medium red bell pepper
- ✓ 0.75 cup frozen corn
- ✓ 3 tbsp lime
- ✓ 3 tbsp fresh cilantro
- ✓ 1.5 tsp cumin
- ✓ 1 tsp chili powder
- ✓ 0.5 tsp smoked paprika
- ✓ 1.5 tbsp olive oil
- ✓ 0.25 tsp table salt
- ✓ 3 cloves garlic
Instructions
-
1
Cook the brown rice according to package directions, about 25 minutes. When done, fluff with a fork and stir in 2 tablespoons of lime juice and 2 tablespoons of chopped cilantro. Cover and set aside.
-
2
Crumble the tempeh into small pieces with your hands or a fork — aim for pieces about the size of ground meat. Dice the red bell pepper. Drain and rinse the black beans. Mince the garlic.
-
3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the crumbled tempeh and cook for 5-6 minutes, stirring occasionally, until golden brown on the edges.
-
4
Add the garlic, cumin, chili powder, smoked paprika, and salt to the tempeh. Stir and cook for 1 minute until fragrant. Add 2 tablespoons of water to deglaze the pan and help the spices coat the tempeh evenly. Remove and set aside.
-
5
In the same skillet, heat the remaining 1/2 tablespoon of olive oil. Add the diced bell pepper and frozen corn. Sauté for 3-4 minutes until the pepper softens and the corn gets a light char. Warm the black beans in a small pot or microwave.
-
6
Assemble the bowls: divide the cilantro-lime rice among 4 bowls. Top each with seasoned tempeh, black beans, bell pepper and corn, and sliced avocado. Garnish with remaining cilantro and a squeeze of lime. Serve immediately.
Health Scores
Overall Health Score
Excellent Stability
Very Low Sodium
Nutrient Dense
Nutrition Facts
Per Serving
Health Highlights
Want detailed insights on why this recipe scored 90?
Upgrade to Pro for Full Analysis
