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Tempeh Mexican Bowl

Jackie Bowker

Tempeh Burrito Bowls are perfect for meal prep and completely customizable! Vegan and Gluten Free.

PREP TIME 10 mins

COOK TIME 25 mins

COURSE Breakfast, lunch and dinner, snacks and sweet treats


CALORIES 271 kcal


  • 1/2 block tempeh organic tempeh, or protein of choice
  • 1/2 onion diced
  • 1 tomato diced
  • 1/2 capsicum red, diced
  • 1/2 cup tomato passata
  • 1 tbsp spices and herbs of choice eg. garlic, cumin, chilli flakes, paprika
  • 2 cup Mixed green leaves for bowl, eg. spinach, rocket, iceberg lettuce
  • 1 carrot for bowl, grated
  • 1 cucumber for bowl, diced
  • 1/2 beetroot for bowl, sliced
  • 1 avocado for bowl, mashed


  1. Place diced onion into a pan and saute until fragrant, then crumble in tempeh. Add diced tomato and capsicum and cook for a few minutes. Add tomato passata and spices.
  2. Turn down heat allow it to simmer.
  3. Assemble your bowl and top with tempeh mix.


  • Sodium: 82mg
  • Calcium: 106mg
  • Vitamin C: 77mg
  • Vitamin A: 9794IU
  • Sugar: 13g
  • Fiber: 13g
  • Potassium: 1469mg
  • Calories: 271kcal
  • Saturated Fat: 2g
  • Fat: 16g
  • Protein: 6g
  • Carbohydrates: 32g
  • Iron: 4mg

KEYWORD healthy breakfast, healthy dinner, healthy lunch, mexican recipes, tempeh

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