Description
A satisfying combination of cilantro-lime rice, spicy tempeh sofritas, and fresh veggies for healthy vegan burrito bowls made at home. No takeout needed!
Ingredients
Scale
- 2 Cups Tempeh Sofritas (from this recipe for Spicy Vegan Tempeh Sofritas)
- ½ Cup Guacamole
- 1 Cup Dry Rice (Cooked)
- 2 Limes (1 Juiced and 1 Sliced into Wedges)
- 1/2 Cup Packed Fresh Cilantro (Chopped)
- 4 Cups Packed Lettuce
- 1 Cup Fresh Cherry Tomatoes (Quartered)
- 1/4 Cup Vegan Sour Cream
- 1 Fresh Jalapeño (Sliced Thin)
Instructions
- Make the tempeh sofritas. It can also be made a day or two in advance and reheated.
- Cook the rice as directed on package. While the rice cook prepare the produce as directed above.
- When rice has finished cooking, transfer it to a large bowl and add the lime juice and chopped cilantro. Stir to combine and cover.
- Make the guacamole and be sure to add plenty of lime juice to help keep its color.
- Construct the bowl. We like to start with a generous base of greens and then add the rice, sofritas, tomatoes, guacamole, and sliced jalapeño.
- Add a dollop of vegan sour cream and enjoy!
- Leftovers can be stored separately in air tight containers in the refrigerator for up to 5 days.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Vegan Burrito Bowl Recipe, Tempeh Sofritas Burrito Bowls
