Loaded Burrito Bowls with Spiced Tempeh & Black Lime Crema
Ingredients
- Coriander Australian Black Lime Crema
* 1 cup vegan sour cream (or yoghurt)
* 2 tbsp vegan mayonnaise
* 1 tsp Australian black lime salt
* 1 small garlic clove
* ½ tsp sea salt
* ¼ tsp onion powder
* 1 handful coriander
* Water to loosen, if required - Spice Mix
* 1 tbsp paprika
* 1 tbsp oregano
* 2 tbsp cumin
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp Australian black lime salt
* 1 tsp Australian black lime pepper - Other Ingredients
* 250g tempeh mince or crumbled tempeh
* 1 tbsp tamari
* 1 clove garlic, crushed
* 1 sweet potato, cubed (plus oil and approx. 1 tsp Australian black lime salt)
* Cooked brown rice
* Corn
* Avocado
* Tomato
* Cucumber
* Cos lettuce
* Fresh coriander - Vegan cheese (or regular shredded cheddar if preferred)
Directions
- Place sweet potato on a baking tray, coat with oil and black lime salt, and bake at 200°C for 25–30 minutes, or until golden and cooked through.
- Blend crema ingredients until smooth.
- Cook tempeh and garlic in oil, add tamari and 1½ tbsp spice mix, and cook until browned and fragrant.
- Prepare vegetables and warm rice.
- Assemble bowls and drizzle with a generous amount of coriander Australian black lime crema.
NOTES
You don’t have to make this vegan — dairy swaps in easily, and the flavours also work beautifully with chicken, beef or pork mince.