Protein-Packed Chef Soraya Tortilla Bowls

Protein-Packed Chef Soraya Tortilla Bowls

Looking for a fun lunch or dinner idea that friends and family will devour? Try our Protein-Packed Chef Soraya Tortilla Bowl recipe!

We love tortilla bowls for a few reasons:

  • you can skip doing the dishes
  • they add tastiness & texture to your  meal
  • they're just fun to eat out of!

Perhaps our favorite part about this recipe, is that the Chef Soraya bowls act as the foundation of this meal. Simply rehydrate some of our Plant-based Macro Meals to add flavorful sustenance to your tortilla bowl. This recipe calls for the Chili Lime Chef Soraya bowls, but you can use any flavor that you'd like!


  • 4 Chili Lime Chef Soraya bowls
  • 1/3 cup store-bought jerky marinate 
  • 1 tbsp. lime juice (about half a lime)
  • 4 x 8-inch soft white flour tortillas, at room temperature
  • 2 blocks of tempeh, cubed
  • Vegetable cooking spray
  • Diced tomato 
  • Shredded lettuce 
  • Avocado Slices 
  • Optional: Shredded cheese & sour cream


 Step 1: Preheat the oven to 425°F.

Step 2: Steam cubed tempeh for 10 minutes. This allows the tempeh to better soak up the marinade!

Step 2: Next add the steamed tempeh to a bowl and pour in jerky marinade and lime juice. Cover all pieces evenly.

Step 3: Pour tempeh on a parchment paper lined baking sheet and set aside. 

Step 4: Next, place tortillas flat on a work surface. Gently flick water on tortillas with your hands. Heat tortillas directly on gas cooktop for 5 to 10 seconds per side (or in a nonstick skillet for the same amount of time) until pliable. Place warmed tortillas on work surface; coat both sides of tortillas with cooking spray.

Step 5: To make the tortilla bowls, turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a "bowl." Repeat with 3 more tortillas, making 4 bowls total.

Step 6: Put the tortilla bowls on the lower rack of the oven and the tempeh on the upper rack. Bake the tortilla bowls for about 8 to 10 minutes until the edges are golden brown. Bake the tempeh for 15 minutes, flipping halfway. 

Step 7: As the tempeh and tortilla bowls bake, rehydrate your Chef Soraya bowls. Just add hot water! 

Step 8: Let the tortilla bowls cool for 5-10 minutes. 

Step 9: It's time to fill your tortilla bowl! Add the contents of 1 Chili Lime Chef Soraya bowl, baked tempeh, lettuce, tomato, avocado, cheese and sour cream!

Enjoy with salsa and/or hot sauce, if desired. 


Leave a comment

Please note, comments must be approved before they are published