Tempeh Chorizo Crumble Burrito Bowls

Ingredients

• 400 g tempeh
• 2 tsp smoked paprika
• 1 tsp fennel seeds
• 1 tsp chilli flakes
• 3 garlic cloves
• 1 tbsp apple cider vinegar
• 300 g basmati rice
• 400 g tinned black beans
• 2 ripe avocado
• 2 tbsp olive oil

Method

1. 1

   Crumble the tempeh into small pieces with your hands. In a bowl, mix together the smoked paprika, fennel seeds, chilli flakes, crushed garlic and apple cider vinegar with a tablespoon of olive oil to make a chorizo spice paste.

2. 2

   Heat the remaining oil in a frying pan over a medium-high heat. Add the tempeh and spice paste and fry for 10–12 minutes, stirring often, until the tempeh is crispy and deeply coloured.

3. 3

   Cook the basmati rice according to packet instructions. Drain and rinse the black beans and warm in a small pan with a pinch of salt.

4. 4

   Halve and slice the avocados.

5. 5

   Build the bowls with rice, black beans, tempeh chorizo crumble and sliced avocado.