Happy Monday!
I hope you had a great weekend. Today I’m featuring one of my go-to lunches that I typically like to put together at lunchtime on Sunday, so I have leftovers for lunch on Monday. Not only do I really love the combination of flavors in this burrito bowl, but it is loaded with nutrients. It really makes me wish I could find more burrito bowls like this. And yep- this bad boy is gluten-free, dairy-free, vegan and paleo(ish). If you do eat meat or fish, feel free to replace the tempeh with ground chicken or shrimp. There is really no way to go wrong here…
Tempeh & Cauliflower Rice Burrito Bowl
1 package of plain tempeh
2 cups cauliflower rice (you can rice your own, or buy pre-packaged)
2 cups shredded cabbage
1 cup black beans, drained and rinsed
2 tsp, olive oil
1⁄2 cup red onion, diced
1/2 cup sugar plum tomatoes, chopped
¼ cup cilantro
Sea Salt
Garlic powder
Salsa of Choice OR Annie’s Cilantro Salad Dressing
*optional to add sliced avocado
Directions:
In a large pan, add 1 tbs of olive oil and bring the heat to medium. Add in tempeh with a few pinches of sea salt and a few shakes of garlic powder and begin to cook. Sauté for about 5 minutes or until tempeh begins to get light brown.
Add in cauliflower rice, black beans and another tablespoon of olive oil and cook for another 5 minutes or so.
Once cooked, portion out into bowls for serving, placing it side by side with the shredded cabbage.
Top each bowl with red onion, tomato and cilantro and drizzle with salsa of choice OR Annie’s Cilantro Salad Dressing.
