BBQ tempeh, kale, brown rice, sweet potato and corn in a BBQ Tempeh bowl.

BBQ Tempeh Bowls

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 4
  • Category: Main Dish
  • Method: Stovetop, Oven
  • Cuisine: American
  • Diet: Vegan

This healthy, filling vegan buddha bowl-style recipe is packed with nutrition and all the flavour you could as for.



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


  1. Start by mixing the tempeh ingredients together in a bowl and letting marinate for 30 minutes up to overnight.
  2. 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.
  3. To make the coleslaw, mix the coleslaw ingredients together in bowl.
  4. 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.
  5. 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.
  6. 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).


  • Serving Size: 1 bowl
  • Calories: 418
  • Sugar: 17 g
  • Fat: 7 g
  • Carbohydrates: 82 g
  • Fiber: 11 g
  • Protein: 14 g

Keywords: bbq tempeh bowl, tempeh bowl recipe