Smoky Tempeh & Black Bean Bowl

Ingredients

Macros above are per serving.

• 8 oz (225g) tempeh, crumbled
• 1 can (15oz) black beans, drained and rinsed
• 3 cups (555g) cooked brown rice
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp cumin
• 1 tsp chili powder
• 1 cup (240g) corn kernels
• 1 lime, juiced

Method

1. Heat olive oil over medium and saute crumbled tempeh 5 min until lightly browned.
2. Add black beans, corn, paprika, cumin and chili powder; cook 5 min until warmed and fragrant.
3. Stir in lime juice and a pinch of salt.
4. Serve over brown rice in 4 portions.

Nutrition (per serving)

Meal-prep tip

🥡 Fully plant-based and freezer-friendly; assemble over rice and store 4-5 days, adding fresh lime when reheating.

Frequently asked questions