Smoky Tempeh Burrito Bowl Recipe

• 10 oz tempeh, cubed
• 2 tbsp olive oil (divided)
• ½ large white onion (diced)
• 2 cloves garlic, minced (2 cloves yields approx. 1 tbsp)
• 1 (15-oz) can low-sodium tomato sauce
• 1 whole chipotle in adobo sauce + 1 tbsp of sauce (from a can)
• 1 can low-sodium black beans, drained and rinsed
• ½ tsp ground cumin

For serving:

• 2 cups thinly sliced red cabbage
• ½ cup chopped cilantro
• 2 cups cooked brown rice (or cauliflower rice)

1. Heat a large skillet over medium heat. Add 1 tbsp of olive oil. Add cubed tempeh and sauté until lightly browned. Remove from heat and set aside until later.
2. Add remaining tbsp of olive oil to hot pan that tempeh was cooked in. Add white onion and cook until slightly brown, about 3 minutes. Add garlic and cook 1-2 minutes more.
3. Add tomato sauce, chipotle pepper and adobo sauce and stir. Heat until bubbly, then reduce heat to low and simmer for 3-4 minutes.
4. Transfer sauce to a blender and blend on high until smooth. Alternately, use an immersion blender to blend sauce directly in the pan.
5. Return sauce to heated skillet and add tempeh from step 1. Stir to coat with sauce and allow everything to heat up.
6. Add black beans and cumin to a small saucepan and heat until warm.
7. Serve tempeh warm with warmed beans, rice, cabbage and cilantro.