Smoky Tempeh Burrito Bowls

Ingredients

• 1 cup uncooked brown rice + water for cooking
• 1 15-ounce can black beans ((if unsalted, add salt))
• 1/2 tsp cumin powder
• 10 ounces tempeh ((ensure gluten-free if GF* // cubed))
• 1 Tbsp olive or avocado oil
• 1 Tbsp olive or avocado oil
• 1/2 large white onion ((diced))
• 2 cloves garlic, minced ((2 cloves yield ~1 Tbsp))
• 1 15-ounce can tomato sauce*
• 1 whole chipotle in adobo sauce ((canned // plus 1 Tbsp sauce // adjust according to preferred spice))
• Fresh cilantro, chopped
• Red cabbage, thinly sliced
• Hot sauce

Instructions

• If serving with rice, start using this method from Saveur - my absolute favorite for fluffy (not sticky at all) brown rice! It takes 45 minutes, so start it now to be ready for serving.
• Next steam tempeh by adding 1 inch of water to a large saucepan and bringing to a simmer. Then insert steamer basket and top with tempeh (still whole or cut into large chunks). Cover and steam for 15 minutes - this will soften the texture slightly and most importantly, draw out some of the bitterness. Once steamed, cube and set aside.
• Make sauce by heating a medium cast iron or metal skillet over medium heat. Once hot, add oil and onion. Cook, stirring frequently, until soft and slightly browned - 3 minutes. Then add garlic and cook for 1-2 minutes more.
• Add tomato sauce, chipotle pepper, and adobo sauce and stir. Heat until bubbly, then reduce heat to low and simmer for 3-4 minutes.
• Transfer sauce to a blender and blend on high for a completely smooth sauce. For a chunkier sauce, pulse and leave some texture (I prefer mine smooth). Taste and adjust seasonings as needed, adding a pinch of salt for more flavor or adobo sauce for heat.
• Transfer sauce back to skillet and heat over low, stirring occasionally, to thicken the sauce and deepen the flavors.
• Next add black beans to a small saucepan and heat over medium heat. Once bubbling, reduce heat, add cumin and a pinch of sea salt, stir, and reduce heat to low/simmer (to keep warm until serving). For a refried bean texture, mash with the back of a wooden spoon until thick and paste-like (I left mine whole).
• Heat another large skillet over medium heat. Once hot, add oil and the cubed (steamed) tempeh and crisp and brown on all sides - about 6-8 minutes total. Then add to the red sauce and stir gently to coat.
• Cover with a lid for 2-3 minutes to allow the flavors to meld, then remove lid and continue simmering on very low temperature until serving.
• To serve, divide the rice, beans, tempeh, and vegetables of choice between 2-3 serving bowls. Garnish with lime and fresh cilantro (optional).
• Store leftovers covered in the refrigerator up to 3 days.