Mojo Pulled Tempeh Bowl

Shredded tempeh braised in Cuban mojo — orange, lime, garlic, cumin — over rice and black beans with quick-pickled onion.

💪 Where's the protein? Right here — 30g

Tempeh (21g)
Black beans (7g)
Rice (2g)

🍃 Sugar-Free Option

No added sweeteners in this recipe — it's sugar-free as written. Any sugars in the nutrition panel come from whole vegetables, grains, and fruit only.

Ingredients (all organic)

✓
✓Orange, 1 (zest + juice)
✓Limes, 2
✓Garlic, 4 cloves
✓Cumin + oregano, 1 tsp each
✓Olive oil, 1 tbsp
✓Black beans, 3/4 cup
✓Brown rice, 1 cup cooked
✓Red onion, 1/2, sliced thin
✓Cilantro

Dotted ⓘ ingredients have photos and store locations in the field guide.

How to Prep

1Steam the tempeh block 8 minutes, then shred it on a box grater's large holes.
2Sizzle garlic in olive oil; add orange and half the lime juice, zest, cumin, and oregano — that's the mojo.
3Braise the shredded tempeh in the mojo until it drinks the sauce and crisps at the edges.
4Soak red onion in the remaining lime juice while it cooks.
5Bowl over rice and warmed black beans; pile on pickled onion and cilantro.

🔪 Starting from raw? The basics (2)

Beans: canned or from dry

Canned is fine everywhere — drain and rinse; one 15-oz can is about 1½ cups. From dry: soak overnight and simmer 60–90 minutes until fully tender.

Cooking brown rice

1 cup dry + 2 cups water, pinch of salt: bring to a boil, cover, simmer low 40–45 minutes, rest 10 off heat. Makes about 3 cups. Freezes well in portions.

#bowl#high-protein#meal-prep#gluten-free