🔥 Spicy Tempeh Burrito Bowls with Roasted Sweet Potatoes (Watkins Edition)		***Disclaimer: The picture shown is not of the actual product - it's for illustrative purposes only.

        Hey, food lovers! Renee here, back with a fiesta-worthy vegetarian recipe that's about to change your dinner game. Think bold, smoky, and spicy—all thanks to your pantry hero, Tempeh, plus a vibrant army of Watkins spices. This is more than a meal—it's a celebration in a bowl, packed with hearty roasted sweet potatoes, perfectly seasoned Tempeh, creamy avocado, corn, jalapeños, rice, and a kicky Watkins drizzle. Whether you're cooking for one or feeding a crowd, this dish hits all the comfort-food highs, with wellness in mind. Let's dive in!

Why You'll Love It

• Protein-packed and plant-based: Tempeh provides approximately 18 g of protein per 3 oz. serving, plus fiber and probiotics 

• Balanced bowls: Each bite offers a combination of complex carbs, healthy fats from avocado, and savory goodness.

• Bold Watkins flavors: Every spice is a star—from smoky paprika to fiery cayenne and oregano.

• Customizable and meal-prep friendly: Switch up the toppings, double the recipe for leftovers, or prep ahead for a leisurely grab-and-go lunch.

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🍽️ Ingredients

Roasted Sweet Potatoes

• 1 sweet potato (~1 lb), diced

• 1 Tbsp cooking oil

• ½ tsp Watkins Organic Smoked Paprika, Watkins Organic Garlic Powder, Watkins Mediterranean Sea Salt (or to taste)

Spicy Tempeh

• 8 oz tempeh, crumbled

• 1 Tbsp cooking oil

• 1 cup water

• 1 Tbsp tomato paste

• ½ tsp each: Watkins Organic Smoked Paprika, Watkins Organic Ground Cumin, Watkins Organic Oregano Leaves, Watkins Organic Garlic Powder

• ¼ tsp each: Watkins Organic Cayenne Pepper, Watkins Organic Crushed Red Pepper

• A pinch of Watkins Mediterranean Sea Salt, adjust to taste

Bowl Base & Toppings

• 4 cups cooked rice

• ½ cup salsa

• 1 cup thawed frozen corn

• 1 jalapeño, sliced

• 1 avocado, sliced

• ¼ cup sour cream

• Lime wedges (optional)

Bonus Watkins Drizzle

• 2 Tbsp sour cream or Greek yogurt

• 1 Tbsp salsa

• ½ tsp Watkins Organic Smoked Paprika

• ¼ tsp Watkins Organic Cayenne Pepper

• ⅛ tsp Watkins Organic Garlic Powder

• Squeeze of lime juice

• Pinch of Watkins Mediterranean Sea Salt

📸 Step-by-Step Visual Guide

1. Prep & Roast Sweet Potatoes:
   Preheat oven to 425°F. Toss diced potatoes in oil and Watkins paprika, garlic powder, and salt. Roast for 25–30 minutes, until the edges caramelize and the flesh is tender.

2. Season & Cook Tempeh:
   In a hot skillet, sauté crumbled Tempeh in oil until golden. Add tomato paste, water, and Watkins spices. Simmer for 10 minutes, until the liquid evaporates and the Tempeh is coated in a dark, flavorful glaze. For extra crunch, spread the mixture on a tray and bake at 400°F or air-fry for 8–10 minutes before tossing it back in the sauce.

3. Make the Sauce:
   Whisk the bonus drizzle ingredients—smoky, tangy, creamy.

4. Assemble the Bowls:
   Layer rice, Tempeh, sweet potatoes, corn, jalapeño, avocado, and salsa. Drizzle sauce on top and garnish with lime wedges.

Chef Tips & Variations

• Balance the heat: Adjust Watkins cayenne to tame or turn up the spice.

• Meal Prep Hack: Roast veggies and Tempeh in bulk; store separately up to 4 days. Add sliced avocado just before serving to keep it fresh and crisp.

• Veggie boost: Add black beans, shredded lettuce, or grilled peppers for variety.

• Make it vegan: Swap sour cream for plant-based yogurt or cashew cream.

• Serve with flair: Crisp tortilla strips, pickled onions, or queso fresco elevate the dish to the next level.

Nutrition Snapshot (est. per bowl)

Thanks to hearty Tempeh, rice, and veggies, this bowl is a true nutritional powerhouse.

🌈 Why Tempeh?

Tempeh isn't just a substitute—it's a nutritional icon. It offers complete protein, a firm texture perfect for crumbles, and gut-friendly probiotics thanks to fermentation pinterest.com+1kelliesfoodtoglow.com+1kelliesfoodtoglow.com+1cheerfulchoices.com+1cheerfulchoices.comminimalistbaker.com+4budgetbytes.com+4purelykaylie.com+4gratefulgrazer.commealpreponfleek.com+1pinterest.com+1mealpreponfleek.com+2cheerfulchoices.com+2cheerfulchoices.com+2mealpreponfleek.com+3cheerfulchoices.com+3purelykaylie.com+3. Plus, it loves all kinds of bold seasonings—you're gonna taste that in every bite.

FAQs

Can I freeze leftovers?
Yes! Store cooled Tempeh & sweet potatoes in airtight containers for up to 3 months. Reheat with rice and fresh toppings.

No oven?
Roast sweet potatoes covered in a skillet with a splash of water over medium heat—flip often until tender & caramelized.

Can I substitute cooked grains?
Absolutely—quinoa, farro, wild rice, or cauliflower rice are all outstanding swaps.

🔚 Final Flavor Notes

This isn't your basic bowl—it's a flavor journey. Smoky Watkins spices, sweet comfort from sweet potatoes, bold Tempeh, and that zesty drizzle? It's a flavor spectrum you'll crave. Plus, it's flexible: make it your own and keep coming back for more.

Thanks for rolling with me through this food adventure! If you give it a try, drop a pic and tag it #WatkinsBowl—I'd love to see your masterpiece. Until next time: eat well, stay spicy, and keep making your kitchen shine! ✨

📋 Full Recipe Card

Ingredients
(See detailed list above)

Directions

1. Roast sweet potatoes at 425°F for ~30 min.

2. Cook the Tempeh in a skillet, sauté, and season with Watkins spices. Simmer until sauced. Optionally crisp in oven/air-fryer.

3. Mix the bonus drizzle in a bowl.

4. Assemble bowls: rice → tempeh → sweet potatoes → corn → jalapeño → avocado → salsa → drizzle → lime

Storage

• Refrigerate all components separately (except avocado) for up to 4 days.

• Freeze Tempeh and potatoes in meal-size portions for up to 3 months.

• Reheat and add fresh toppings on serving day.

Enjoy the feast, amigo!