Tempeh Burrito Bowls with Basmati Rice, Black Beans, and Guacamole
Hearty and healthy, these gluten-free vegan burrito bowls brim with south-of-the-border flavors and creamy-crunchy toppings.
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Cooking tools:
- Skillet
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
Ingredients
- ½ cup basmati rice
- ½ pound organic flax tempeh
- Sunbasket Mexican simmer sauce base (tomatoes - onion - extra virgin olive oil - garlic - chili powder - sweet smoked paprika - coriander - cumin - dried Mexican oregano)
- ½ cup cooked black beans
- 1 organic lime
- 4 or 5 sprigs organic fresh cilantro
- 2 ounces organic shredded green or other cabbage
- ¼ cup Wholly guacamole
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