Delicious Chipotle Tempeh Mexican Bowl (Vegan and Gluten-Free)

Nutritional Benefits of Chipotle Tempeh Mexican Bowl

Recipe Ingredients

Let’s whip together the chipotle tempeh Mexican bowl! Here’s what you will need for this vegan lunch recipe:

For the Chipotle Tempeh

• Tempeh
• Olive oil
• Chipolte paste

For the Bowl

• Mexican rice
• Black beans
• Re-fried beans
• Cucumber
• Red cabbage
• Tomatoes
• Peach
• Vegan yogurt
• Vegan cheese
• Jalapenos

I’d like to mention—this bowl is easily customisable. Don't like peaches? Skip them! Want more spice? Add a dollop of sriracha or salsa. I also love to add my favourite toppings when I feel like it. Think guacamole, roasted corn, chopped roasted peppers, you name it!

How to Make Chipotle Tempeh Mexican Bowl

Time to put this healthy vegan recipe together. Here are four simple steps to follow:

Begin by marinating the tempeh. In a bowl, whisk together olive oil, chipotle peppers, lime juice, chili powder, paprika, cumin, salt, and pepper. The marinade is now ready; you can add the tempeh cubes and toss them all together to fully coat them. You can leave them marinated overnight for a nice and deep flavour. If you’re short on time, a minimum of 30 minutes will do.

Cook the tempeh. Heat a skillet (or grill pan) over medium heat. Add the tempeh cubes and cook each side for 3-4 minutes. Preferably until they’re browned and crispy.

Time to put together the bowl.

Divide your cooked Mexican rice among bowls (or into a single bowl if you’re eating by yourself). Then, top the rice with black beans, cucumber, red cabbage, tomato, and peach. Don’t forget to add a generous portion of chipotle tempeh 😉

The finishing touches… Dollop with vegan yogurt, sprinkle with vegan cheese, and add sliced jalapenos for some extra spice. Garnish with fresh cilantro—and dig right in!

FAQs

Can I use something instead of tempeh?

Yep, you can. Tempeh is a great source of plant-based protein, but there are other options, too. You could try tofu, crumbled tempeh seitan, lentils, or even black beans—depending on your preference.

How can I store leftover chipotle tempeh Mexican bowl?

This bowl is best enjoyed fresh, but if you’ve got some leftovers, you can keep them. Store them in an airtight container, and keep in the refrigerator for up to 3 days. When you’re about to consume it, you can gently reheat the bowl in the microwave.

Chipotle Tempeh Mexican Bowl Recipe

Serves 2

Ingredients

For the rice:

• 1 packet Mexican rice
• 1/2 a tin re-fried beans
• 1/2 a tin black beans
• 1/2 cup shredded vegan cheese

For the bowl:

• 1/4 of a cucumber, diced
• 2 cups red cabbage, sliced
• 1 cup freshly chopped tomatoes
• 2 ripe peaches, chopped

For the tempeh:

• 100g tempeh, cut into cubes
• 1 tbsp olive oil
• 1 tbsp Mexican chili paste, I used chipotle

To Serve:

• Sliced jalapenos
• Soya yogurt
• Vegan cheese, optional

Method

1. Cook rice to packet instruction, mix in drained and rinsed black beans, vegan cheese, and warmed re-fried beans, and keep warm.
2. Pan-fry cubes of tempeh, until golden, add 1 tbsp of the chili paste, then a dash of water, turn the heat low, stir until the sauce thickens. Turn off the heat and set aside.
3. Plate up with the rice on the bottom, top with the salad as shown in the photo, and top with the tempeh.
4. Garnish with a pinch of vegan cheese, jalapenos, and unsweetened/greek soya yogurt.

I hope you enjoy this recipe as much as I did putting it together for you!

Stay tuned to my blog for more high-protein vegan recipes (with meat replacements).

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