Smoky Tempeh Burrito Bowl Recipe | Simms Mann UCLA Center for Integrative Oncology

Ingredients

• 10 oz tempeh, cubed
• 2 tbsp olive oil (divided)
• ½ large white onion (diced)
• 2 cloves garlic, minced (2 cloves yields approx. 1 tbsp)
• 1 (15-oz) can low-sodium tomato sauce
• 1 whole chipotle in adobo sauce + 1 tbsp of sauce (from a can)
• 1 can low-sodium black beans, drained and rinsed
• ½ tsp ground cumin
• 2 cups thinly sliced red cabbage
• ½ cup chopped cilantro
• 2 cups cooked brown rice (or cauliflower rice)