Edible Burrito Bowl with Fresh Toppings
Ingredients
- large tortilla
- tempeh
- rice
- tri bean mix
- romaine lettuce
- guacamole
- cashew sour cream
Seasonings
- paprika
- smoked paprika
- cumin
- salt
- onion powder
- garlic powder
Salsa
- heirloom tomatoes
- nectarine
- lime juice
- cilantro
- red onion
- salt
Preparation
Use a large tortilla, lightly spray an oven-safe bowl and place tortilla inside. Bake at 350°F for 10 minutes, then gently remove from the bowl and bake for another 5 to 10 minutes until golden brown and crispy.
Cook the rice according to package instructions and season with a mix of paprika, smoked paprika, cumin, salt, onion powder, and garlic powder.
Cook the tempeh in a skillet with the same seasoning mix until crumbled and browned.
For the salsa, chop heirloom tomatoes, nectarine, red onion, and cilantro; mix with lime juice and salt.
Assemble the burrito bowl by filling the edible tortilla bowl with Mexican rice, tempeh taco crumbles, tri bean mix, fresh salsa, guacamole, cashew sour cream, and romaine lettuce.
