Crispy Edible Burrito Bowls
Ingredients
- large tortilla
- tempeh
- rice
- tri bean mix
- romaine lettuce
- guacamole
- cashew sour cream
Salsa
- heirloom tomatoes
- nectarine
- lime juice
- cilantro
- red onion
- salt
Seasonings
- paprika
- smoked paprika
- cumin
- salt
- onion powder
- garlic powder
Preparation
Prepare the edible bowl by lightly spraying an oven-safe bowl and placing a large tortilla inside, then 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.
Season the tempeh and rice with a mixture of paprika, smoked paprika, cumin, salt, onion powder, and garlic powder, then cook according to preference.
Make the salsa by chopping heirloom tomatoes, nectarine, red onion, and cilantro, and mixing them with lime juice and salt.
Prepare guacamole and cashew sour cream using standard methods.
Assemble the burrito bowl by adding Mexican rice, tempeh taco crumbles, tri bean mix, salsa, guacamole, cashew sour cream, and romaine lettuce into the crispy tortilla bowl.
