Cauliflower Rice Bowl with Chipotle Tempeh and Kale Guacamole

Black beans and tempeh are simmered in a spicy tomato sauce then served over cauliflower rice with kale guacamole in this chipotle tempeh and cauliflower rice bowl.

Chipotle Tempeh & Beans:
14 ounce can diced tomatoes with chilies
3 garlic cloves, minced
½ teaspoon cumin
3 chipotle chilies plus 1 tablespoon adobo sauce
1 tbsp olive oil
½ large yellow onion, chopped
1 14 ounce can black beans, drained and rinsed
8 ounces tempeh, crumbled

Cauliflower Rice:
1 head cauliflower, stemmed and cut into florets
2 tablespoons olive oil
4 cloves garlic, minced
½ large yellow onion, chopped

Kale Guacamole:
2 avocados
¼ cup minced red onion
¼ cup chopped cilantro
Juice of 1 juicy lime
1 cup packed, chopped kale

View the full recipe at Avocado A Day Nutrition →