Edible Burrito Bowl with Plant-Based Fillings
Ingredients
- Large tortilla
- Tempeh
- Rice
- Tri bean mix
- Romaine lettuce
Seasoning mix
- Paprika
- Smoked paprika
- Cumin
- Salt
- Onion powder
- Garlic powder
Salsa
- Heirloom tomatoes
- Nectarine
- Lime juice
- Cilantro
- Red onion
- Salt
Preparation
Lightly spray an oven-safe bowl and place a large tortilla inside it.
Bake at 350°F for 10 minutes.
Remove the tortilla from the bowl and bake for another 5 to 10 minutes until golden brown and crispy.
Cook the tempeh with the seasoning mix until done.
Cook the rice according to package instructions and season with the seasoning mix.
Mix the salsa ingredients together.
Assemble the burrito bowl by adding Mexican rice, tempeh taco crumbles, tri bean mix, fresh salsa, guacamole, cashew sour cream, and romaine lettuce into the edible tortilla bowl.
Notes
Guacamole and cashew sour cream can be prepared using standard vegan methods.
This recipe is inspired by plant-based cooking and may vary based on personal preference.
