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Smoky Tempeh Burrito Bowls | Minimalist Baker Recipes

Ingredients

• 1 cup uncooked brown rice (uncooked) + water for cooking
• 1 15-ounce (425 g) can black beans (if unsalted, add salt)
• 1/2 tsp cumin powder
• 10 ounces (283 g) tempeh (ensure gluten-free if GF*), cubed
• 1 Tbsp (15 ml) olive or avocado oil
• 1 Tbsp (15 ml) olive or avocado oil
• 1/2 large white onion, diced
• 2 cloves garlic, minced (1 Tbsp or 6 g)
• 1 15-ounce (425 g) can tomato sauce*
• 1 chipotle in adobo sauce (canned) + 1 Tbsp sauce (adjust according to preferred spice)
• Fresh cilantro, chopped
• Red cabbage, thinly sliced
• Hot sauce

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