Instructions

1. Add olive oil to a large saucepan over medium heat. Add tempeh, crumbling it with your hands into chunks of various sizes as you go. Sprinkle tempeh with taco seasoning and salt, then stir until tempeh is evenly coated. Cook until tempeh is browned. Transfer to another bowl and set aside to cool.
2. In the same pan, cook cauliflower rice. Add olive oil, salt, and garlic powder, and sauté until it is just starting to become translucent. Remove from heat and transfer to another bowl to cool.
3. While tempeh and cauliflower are cooling, prep your other ingredients. Rinse black beans and place them on paper towel to dry. If using whole lettuce, chop into thin strips. Cut sweet corn off the cob.
4. To assemble, start by spooning cauliflower rice into four bowls (or tupperware, if prepping for lunches). Next, add a generous handful of lettuce. Top with spoonfuls of black beans and corn. Finish with salsa and Mexican cheese. Optional additional toppings: avocados, jalapeños, tortilla strips.
5. Tempeh cauliflower burrito bowls can be enjoyed hot or cold.