BBQ Tempeh Bowls
These BBQ Tempeh Bowls feature marinated baked BBQ tempeh, tangy coleslaw, corn, sweet potato, kale and brown rice for a healthy, vegan lunch or dinner option.
BBQ Marinated Tempeh
To make the marinated tempeh, just mix cubed tempeh with bbq sauce and let sit for 30 minutes up to overnight, even a couple days is fine. The longer it sits the more flavourful it will be. You may want to add a bit of extra bbq sauce if you’re leaving it longer than a couple hours as it will absorb much of the sauce and start to dry out.
How to Cook Sweet Potato
My favourite way to cook sweet potato is to slice a small to medium-sized sweet potato in half lengthwise and cook face down on a baking tray at 400 degrees F until tender.
The cut side caramelizes and it comes out perfectly soft and delicious. Plus, it’s just so easy. Slice, bake and enjoy! I like include a couple of them in my weekly meal prep so I’m ready for the week.
If you prefer, you can chop them into chunks or rounds to roast but for this recipe I went with whole baked sweet potato. After it was cooked, I just scooped the flesh out of the skin and right into the bowl. You can leave the skin on if you prefer and just place a whole half a sweet potato right in the bowl.
How to Make Quick Coleslaw
You can use red, green or napa cabbage to make the quick coleslaw for this recipe and there are few different ways you can make it. For a light, quick and tangy slaw use:
- 1 tbsp sugar
- 1-2 tbsp vinegar
If you want to make it creamy, add 1 tbsp of vegan mayo to that. I like it best with just sugar and vinegar but some people prefer a creamier, more traditional coleslaw, in which case, add the mayo. I would suggest using a mandolin slicer to chop the cabbage for this. If you don’t have a mandolin, just do your best to slice it as thin as possible.
BBQ Tempeh Bowl Recipe
These bowls are filling, delicious and loaded with nutrition. They’re also totally customizable. Here’s what I used but feel free to mix and match ingredients to suit your needs and preferences:
- Brown Rice. Optional but I like the heartiness it added. You can leave it out for a lower-carb dish, or replace it with another grain such as quinoa.
- Quick coleslaw. I love the tanginess and volume this added. I’d suggest keeping it in the recipe but feel free to change it up with another kind of cabbage or adding shredded carrot to the mix.
- Corn. I love corn in BBQ-inspired recipes!
- Avocado. I loved cool, creamy avocado with the BBQ tempeh, kale and rice. Use as much or as little as you or leave it out for a lower fat dish. If you plan on having leftovers, leave the avocado off until serving.
- Sweet potato. Go with mashed, whole, fries or chunks. It’s up to you!
- Kale. I went with steamed kale but spinach or collard greens would also work.
- Tempeh. BBQ baked tempeh is delicious but if you’re not a tempeh fan, try my BBQ Tofu or BBQ chickpeas.
More Vegan Bowl Recipes
Loving this bowl? Check these out too:
More Tempeh Recipes
Want to try some more tempeh recipes? I’d recommend checking these out:
- Warm Potato Arugula Salad with Tempeh
- Tempeh Bacon Avocado Breakfast Bowls
- Brown Rice and Baked Tempeh Bowls
- Tempeh Quinoa Macro Bowl
- Marinated Tempeh Buddha Bowl
For the Quick Coleslaw
- 6 cups finely chopped cabbage (green, red or napa)
- 2 tbsp white vinegar
- 1 tbsp sugar
- salt and pepper
For the Tempeh
- 1 package tempeh, cubed (approx. 225 g)
- 1/4 cup bbq sauce, plus more as needed
- splash of soy sauce
- salt and pepper
For the Bowls (per bowl)
- half a small cooked sweet potato (approx. 1/2 cup mashed)
- 1 cup lightly sautéed kale
- 1/4 of an avocado
- 1/2 cup cooked brown rice
- 1/2 cup corn
- Start by mixing the tempeh ingredients together in a bowl and letting marinate for 30 minutes up to overnight.
- To cook the sweet potato, slice small to medium-sized sweet potatoes in half then place face down on a baking tray and bake for 30-40 minutes until easily pierced with a fork.
- To make the coleslaw, mix the coleslaw ingredients together in bowl.
- When you’re ready to cook the tempeh, turn the oven on to broil then place the tempeh on a baking tray. Broil for 10 minutes or so until browned and gooey.
- To saute the kale, add to a skillet with a splash of water and heat for a few minutes until it’s dark green and softened.
- Add all the bowl ingredients to a bowl with a scoop of coleslaw and the hot tempeh. Drizzle with extra bbq sauce and serve right away or store in fridge for up to 2 days (keep avocado separate if not serving right away).
Keywords: bbq tempeh bowl, oil-free, plant-based, healthy, vegetarian