, These Flavor Packed Tempeh Taco Bowls with Spicy Spanish Rice taste like you’re eating restaurant quality food in your dining room! Filled with flavor, satisfaction, and feel-good food, this is a sure fire family winner!
I loooove Mexican food!
I especially love the Spanish Rice that pretty much all Mexican restaurants offer.
It’s so simple, but SO flavorful.
I decided to try my hand at making taco bowls with the Spanish rice and I was not disappointed.
The tempeh and the rice make the dish so flavorful and filling, I’ve been making this more than I’d like to admit 🙂
And the ingredients are so simple that I usually have everything in the house that I need to make it!
I love making a simple corn & bean salsa to add to the bowl just to add a few more veggies & flavor!
Ingredients in Tempeh Taco Bowls with Spicy Spanish Rice:
Herbs & Aromatics: A lot of the flavor comes from herbs like cilantro and green onion, and aromatics like onion and garlic!
Spices: All the spices I used for the tempeh and rice are relatively basic. I used a combination of cumin, oregano, chili powder, garlic powder, coriander, turmeric, salt, paprika, cayenne pepper, salt, and pepper!
Rice: I find that white basmati rice tastes best with this dish, but you can also use jasmine rice or brown rice!
Tomato Sauce: We use just a little bit of canned tomato sauce to add some color and flavor to the rice!
Tempeh: I used tempeh as my protein source for this dish, but you can use whatever you like! Tofu, chickpeas, or a non-plant based source if you prefer!
Corn & Pinto/Black Beans, Optional: I made a simple salsa out of corn & beans, but this is optional!
How to Make Tempeh Taco Bowls with Spicy Spanish Rice:
Prepare the tempeh: Cut the tempeh up into 10-12 triangles and place the tempeh on a baking tray. Spoon the marinade onto each side of each triangle of tempeh. Bake for 20-25 minutes until desired crispiness Is achieved.
Roast the Bell Peppers and Onion: On another baking tray lined with parchment paper, cut up 1 bell pepper and 1/2 of a red onion and bake for 15-20 minutes.
Spicy Spanish Rice: While the tempeh is cooking, make the rice.
Heat up the oil in a medium sized pot on medium high heat. Once hot, add in the onion, cilantro, green onion, and garlic and saute until golden. Add in the tomato sauce, spices, and veggie broth and bring to a boil. Then, add the rice and cook covered for 15-20 minutes, and let sit off the heat covered for another 20 minutes!
Finally, add in the tomato sauce and spices and saute for another minute or so until fragrant.
Simple Corn & bean salsa: While waiting for the rice, make the corn & bean salsa:
Mix together the corn kernels, jalepeño, and red onion in a sauce pan on medium heat until the corn starts to lightly brown. Take off the heat and add in the beans and lime juice.
Assemble your bowl: Once all the components are done, chop up some lettuce for the base of your 2 bowls. To each bowls, add in half the lettuce, half the rice, half the corn & bean salsa, half the veggies, and half the tempeh. Top with avocado, salsa, and cilantro.
Enjoy warm!
Why is this Meal Balanced?
Hispanic food is generally pretty well balanced, and this meal is no exception!
Protein: The tempeh (or whatever you replaced it with) is going to satiate you!
Carbs: The rice is going to give you lots of energy!
Fat: The avocado is going to help keep you full!
Storage:
Store all components in air-tight containers in the fridge for 3-4 days!
If you life this recipe, be sure to check out:
Protein Packed Mushroom & Wild Rice Tofu Bowl
Vegan Korean Inspired BBQ Bowl
Mexican Inspired Stuffed Sweet Potatoes
Flavor Packed Tempeh Taco Bowls with Spicy Spanish Rice
Ingredients
Tempeh
- 1 tbsp lemon juice
- 3/4 tsp cumin
- 1/2 tsp oregano
- 1 tsp chiii powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 tsp black pepper
Spicy Spanish Rice
- 1 tsp olive oil
- 1/4 small yellow onion
- 1/4 cup diced cilantro
- 1/4 cup diced green onion
- 1 tsp minced garlic
- 1/3 cup tomato sauce
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp ground turmeric
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 1/3 cups veggie broth
- 3/4 cup uncooked basmati rice
Simple corn salsa
- 1/2 cup corn kernels
- 1/3 cup red onion
- 1 jalapeño or green chili
- 5 oz pinto beans
- 1 tbsp lime juice
Bowls
- Lettuce
- 1 avocado
Salsa
Cilantro
Roasted bell peppers and onions
Instructions
Tempeh & Veggies
- Preheat the oven to 400 F.
- Line a baking tray with a silicone baking tray.
- Cut the tempeh up into 10-12 triangles and place the tempeh on the baking tray.
- Spoon the marinade onto each side of each triangle of tempeh. Bake for 20-25 minutes until desired crispiness Is achieved.
- On another baking tray with parchment paper, cut up 1 bell pepper and 1/2 of a red onion and bake for 15-20 minutes.
Spicy Spanish Rice:
- While the tempeh is cooking, make the rice.
- Heat up the oil in a medium sized pot on medium high heat.
- Once hot, add in the onion, cilantro, green onion, and garlic and saute until golden.
- Add in the tomato sauce and spices and saute for another minute or so until fragrant.
- Add in the veggie broth and bring mixture to a boil.
- Then add the rice, turn the heat to medium low, and cover for 15-20 minutes while stirring every 5 minutes or so.
- Once all the liquid is absorbed. Turn the stove off and cover the pot and let sit for 20-25 minutes. Fluff with a fork.
Simple Corn & bean salsa:
- While waiting for the rice, make the corn & bean salsa:
- Mix together the corn kernels, jalepeño, and red onion in a sauce pan on medium heat until the corn starts to lightly brown. Take off the heat and add in the beans and lime juice.
Assemble:
- Once all the components are done, chop up some lettuce for the base of your 2 bowls.
- To each bowls, add in half the lettuce, half the rice, half the corn & bean salsa, half the veggies, and half the tempeh.
- Top with avocado, salsa, and cilantro.
- Enjoy warm!
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