Vegan Chipotle Steak Bowl
Elevate your plant-based dining experience with this mouthwatering Vegan Chipotle Steak Bowl! Packed with bold flavors and nutritious ingredients, this hearty recipe features smoky marinated tempeh strips as a satisfying protein-rich centerpiece. Served atop fluffy brown rice and paired with creamy avocado slices, zesty cherry tomatoes, black beans, and sweet corn, every bite bursts with a medley of textures and tastes. Infused with chipotle peppers, lime juice, and a touch of maple syrup, the marinade gives the tempeh its irresistible smoky-spicy essence. Finished with a sprinkle of fresh cilantro and a squeeze of lime, this vibrant bowl is perfect for weeknight dinners or meal prep. Ready in under an hour, it’s a wholesome, vegan-friendly dish you'll crave again and again. Keywords: vegan chipotle steak bowl, smoky tempeh, plant-based protein, healthy dinner recipe.
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Recipe Information
Ingredients
- 8 oz tempeh
- 2 tbsp olive oil
- 2 tbsp chipotle peppers in adobo sauce
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp lime juice
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 cup brown rice
- 2 cups water
- 1 can black beans
- 1 cup corn kernels
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 0.5 cup red onion, thinly sliced
- 0.25 cup fresh cilantro, chopped
- 0.5 tsp salt
- 0.25 tsp pepper
Instructions
Slice the tempeh into thin strips. In a medium bowl, whisk together olive oil, chipotle peppers in adobo sauce, soy sauce, maple syrup, lime juice, smoked paprika, and ground cumin. Add the tempeh strips, toss to coat, and let it marinate for at least 20 minutes.
While the tempeh is marinating, rinse the brown rice under cold water. In a medium saucepan, combine the rice and water with a pinch of salt. Bring to a boil, cover, and reduce the heat to low. Simmer for about 30 minutes until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
Drain and rinse the black beans. In a small saucepan, heat the beans over low heat until warmed through. Set aside.
In a skillet over medium heat, cook the marinated tempeh strips for about 3-4 minutes on each side until they are golden brown and heated through.
To assemble the bowls, start by dividing the cooked brown rice among four bowls. Top each with black beans, corn kernels, avocado slices, cherry tomatoes, red onion, and cooked tempeh.
Garnish with fresh cilantro, and season with salt and pepper to taste. Serve immediately with a lime wedge, if desired.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 939 mg | 41% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 10.4 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 754 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
