Overhead view of a tempeh burrito bowl with a black fork digging in, an avocado on the side.
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5 from 4 votes

Tempeh Burrito Bowls

Spiced and crumbled tempeh makes a fast and easy alternative to beef in these Tempeh Burrito Bowls. Customize the toppings to be vegetarian or vegan! 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Total Cost: $7.27 recipe / $1.82 serving
Servings: 4
Calories: 561.88kcal
Author: Beth - Budget Bytes


Roasted Sweet Potatoes

  • 1 sweet potato (about 1 lb.) $1.47
  • 1 Tbsp cooking oil $0.04

Seasoned Tempeh*

  • 8 oz. tempeh $2.49
  • 1 cup water $0.00
  • 1 Tbsp cooking oil $0.04
  • 1 Tbsp tomato paste $0.05
  • 2 tsp chili powder $0.20
  • 1/2 tsp smoked paprika $0.05
  • 1/2 tsp cumin $0.05
  • 1/8 tsp cayenne $0.02
  • 1/4 tsp oregano $0.03
  • 1/4 tsp garlic powder $0.03
  • 1/2 tsp salt $0.02
  • freshly cracked pepper $0.03

Bowl Ingredients

  • 4 cups cooked rice $0.47
  • 1/2 cup salsa $0.50
  • 1 cup frozen corn kernels, thawed $0.30
  • 1 jalapeño $0.18
  • 1 avocado $1.19
  • 1/4 cup sour cream $0.11


  • Preheat the oven to 400ºF. Peel and dice the sweet potato into 1/2-inch cubes. Spread the cubes out onto a baking sheet, drizzle with oil, then toss to coat. Season with a pinch of salt.
  • Roast the sweet potatoes in the preheated oven for 20 minutes, stirring half way through. Once roasted, set aside.
  • While the sweet potatoes are roasting, prepare the seasoned tempeh. Crumble the brick of tempeh into a skillet. Add the water, oil, tomato paste, chili powder, smoked paprika, cumin, cayenne, oregano, garlic powder, salt, and some freshly cracked pepper (about 10 cranks of a pepper mill). Stir briefly to combine.
  • Place a lid on the skillet and turn the heat on to medium. Allow the skillet to come up to a simmer. Let the tempeh simmer, stirring every few minutes, for about 10 minutes total, or until the liquid reduces to a thick sauce.
  • While the tempeh is simmering, slice the avocado and jalapeño. 
  • To build the bowls, place 1 cup cooked rice in the bottom of each bowl. Divide the seasoned tempeh, roasted sweet potatoes, corn, and avocado between all four bowls. Top each bowl with 1 to 2 tablespoons of salsa, 1 tablespoon of sour cream, and a few slices of jalapeño. Eat immediately or refrigerate for up to 4 days.


*If you don't have the individual spices, a store-bought taco seasoning packet can be used in their place.


Serving: 1Serving | Calories: 561.88kcal | Carbohydrates: 71.28g | Protein: 19.03g | Fat: 24.25g | Sodium: 1133.5mg | Fiber: 10.58g