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Busy mornings just got a serious plant-based upgrade. These Tempeh Breakfast Burrito Bowls pack 20 grams of protein per serving — no eggs, no meat, no problem. Hearty tempeh crumbles and black beans team up with brown rice, zesty corn, creamy avocado, and fresh pico de gallo for a bowl that’s as satisfying as it is colorful. Best of all, the whole thing comes together in just 15 minutes and keeps in the fridge for up to 4 days, making it an ideal make-ahead breakfast for the week.
Active time: 15 minutes | Total time: 15 minutes
Tempeh Breakfast Burrito Bowls
Ingredients
1 15-oz. can reduced-sodium black beans, rinsed and drained
2 cups frozen corn kernels, thawed
1 tsp lime juice
1/2 tsp ground cumin
1/4 tsp kosher salt
1/8 tsp cayenne pepper
1 8.5-oz. package precooked brown rice, warmed according to package
1 8-oz. package tempeh crumbles, microwaved according to package
1/2 cup (120g) pico de gallo
1 avocado, sliced
Hot sauce of your choosing, if desired
Directions
In a small bowl, combine beans, corn, lime juice, cumin, kosher salt and cayenne pepper. Stir to combine.
Divide rice evenly among 4 bowls or freezer-safe containers, about 1/2 cup per bowl. Divide black bean mixture and tempeh crumbles evenly amongst each bowl. Before serving, top each bowl with 2 tbsp pico de gallo, 1/4 of the avocado and hot sauce, if desired.
Make-Ahead Tip: Refrigerate up to 4 days; reheat in the microwave on high for 1 minute or until thoroughly warmed. Or freeze for up to two months; reheat in the microwave on high for 2 1/2–3 minutes or until thoroughly heated. Before serving, top with 2 tbsp pico de gallo, ¼ of the avocado and hot sauce, if desired.
Serves: 4 | Serving Size: 1 bowl
Nutrition (per serving): Calories: 375; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 777mg; Carbohydrate: 52g; Dietary Fiber: 13g; Sugar: 2g; Protein: 20g
Nutrition Bonus: Calcium : 11%; Iron: 18%; Potassium: 932mg; Vitamin C: 12%; Vitamin A: 1%
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