Easy Vegan Burrito Bowls With Tempeh
Ingredients
- 2 cup jasmine rice
- 2 bay leaf
- ¼ tsp salt
- 1 lime (juice + zest)
- 1 cup finely chopped fresh cilantro
- 1 8-oz package tempeh (226 g)
- 1 Tbsp olive oil (15 mL)
- 1 Tbsp cumin
- 1 tsp each salt, smoked paprika, chili powder
- 1 clove garlic (minced)
- 3 Tbsp tomato paste (45 g)
- 2 Tbsp water (30 mL)
- 3 cups chopped lettuce (200 g)
- 1 15-oz can black beans (drained, 425 g)
- 1 15-oz can corn (drained, 425 g)
- ½ cup chopped red onion
- 1 avocado (cubed)
- 1 bell pepper (sliced)
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