Vegan Chipotle Steak Bowl

Get ready to experience bold, smoky flavor with this Vegan Chipotle Steak Bowl—a plant-based twist on a Tex-Mex classic! This hearty dish features marinated tempeh strips infused with a spicy-sweet glaze of chipotle peppers, soy sauce, and maple syrup, then pan-seared to perfection. Served atop fluffy brown rice and paired with black beans, sweet corn, creamy avocado, and a medley of fresh veggies, this bowl is a vibrant blend of textures and flavors. Finished with a sprinkle of fresh cilantro and a squeeze of lime, it’s a satisfying, protein-packed meal that’s as nourishing as it is delicious. Perfect for a quick dinner or meal prep, this vegan chipotle bowl is gluten-free, customizable, and sure to be a family favorite!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Drain and rinse the black beans. In a small saucepan, heat the beans over low heat until warmed through. Set aside.

Step 4

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.

Step 5

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.

Step 6

Garnish with fresh cilantro, and season with salt and pepper to taste. Serve immediately with a lime wedge, if desired.

Nutrition Facts

Serving size	(2095.6g)

Amount per serving	% Daily Value*
Calories	1841.1

Total Fat 86.0g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3944.3mg	0%
Total Carbohydrate 209.0g	0%
Dietary Fiber 46.7g	0%
Total Sugars 39.4g
Protein 88.9g	0%

Vitamin D 0IU	0%
Calcium 590.5mg	0%
Iron 17.7mg	0%
Potassium 3149.9mg	0%

*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.

Source of Calories

Fat: 39.4%

Protein: 18.1%

Carbs: 42.5%