Tempeh Burrito Bowls

Ingredients

• 1 sweet potato
• 1 Tbsp cooking oil
• 8 oz. tempeh
• 1 cup water
• 1 Tbsp tomato paste
• 2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1/8 tsp cayenne
• 1/4 tsp oregano
• 1/4 tsp garlic powder
• 1/2 tsp salt
• Freshly cracked pepper
• 4 cups cooked rice
• 1/2 cup salsa
• 1 cup frozen corn kernels, thawed
• 1 jalapeño
• 1 avocado
• 1/4 cup sour cream

Directions

1. Heat the oven to 400ºF. Remove the peel from the sweet potato, then cut it into 1/2-inch cubes. Scatter the pieces over a baking sheet, drizzle on the oil, and toss until coated; finish with a pinch of salt. Bake for 20 minutes, giving them a stir at the midpoint. When they’re done, move them aside.
2. As the sweet potatoes roast, start the tempeh. Break the tempeh brick into crumbs directly in a skillet. Pour in the water and oil, spoon in the tomato paste, and add chili powder. Add smoked paprika with cumin, then the cayenne, oregano, the garlic powder, salt, and freshly cracked pepper, using about 10 turns from a pepper grinder. Give everything a quick stir.
3. Cover the skillet, then set it over medium heat. Bring the mixture to a gentle simmer. Cook the tempeh for about 10 minutes total, stirring now and then, until the liquid has cooked down into a thick sauce.
4. While that mixture bubbles away, cut the avocado and jalapeño into slices.
5. For each bowl, start with 1 cup cooked rice. Portion the seasoned tempeh, roasted sweet potatoes, corn, and avocado across the 4 bowls. Finish each one with 1 to 2 tablespoons salsa, 1 tablespoon sour cream, and a few jalapeño slices. Eat right away, or chill for up to 4 days.