BBQ Tempeh Bowls

5 from 3 votes

These BBQ tempeh bowls are a delicious way to enjoy tempeh! They feature gooey BBQ tempeh with rice, cabbage slaw, corn and tomato and are perfect any night of the week.

Prep Time10

Cook Time15

Course: Main Dish

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

For the Tempeh

8 oz block tempeh, cut into ½” cubes 227g
1 tbsp oil
½ cup BBQ sauce 140 g
1 tbsp tamari or soy sauce

For the Bowls

2 cups cooked rice or quinoa
1 ½ cup corn kernels fresh or frozen (220 g)
1 ½ cups cherry tomatoes halved and seasoned with salt and pepper (180 g
3 cups thinly sliced cabbage red or green (165 g)
4 cups chopped romaine lettuce 130 g
1 lime juiced (about 1 ½ tbsp)
1 tsp maple syrup
4 tsp oil divided
½ cup cilantro roughly chopped (or green onion, or half and half)

For the Avocado Ranch

1 medium avocado peeled and pitted
⅓ cup plain unsweetened vegan yogurt or milk or vegan mayo
1 tbsp lime juice or apple cider vinegar
2 tsp maple syrup
1 tsp garlic powder
1 tsp onion powder
1 tsp dried dill
1 tsp dijon mustard
2 tbsp mince chives optional
Salt and pepper

Instructions

Char Corn: In a large pan, heat 2 tsp oil over medium-high heat. When the pan is hot, add corn kernels. Season with salt. Cook for 4-6 min, swirling the pan occasionally, until corn is deep golden-brown. Transfer to a bowl and set aside.
Dress Cabbage: In a medium bowl, whisk together lime juice, 1 tsp maple syrup and 2 tsp oil. Season with salt and pepper. Add cabbage and half the cilantro, then toss to combine.
Make Dressing (Optional): To a blender or small food processor, add avocado, yogurt, vinegar, maple syrup, garlic powder, onion powder, dill, dijon and chives. Season with salt and pepper. Blend until smooth. Season with salt and pepper to taste. Set aside. Note: If you're not adding avocado dressing, consider adding the lettuce to the bowl with cabbage so it gets a little something on it. See note if making recipe ahead.
Crisp Tempeh: In the same pan used for corn, heat 1 tbsp oil over medium-high heat. When the pan is hot, add tempeh. Cook for 5-7 min, flipping tempeh occasionally, until golden and crisp on all sides.
Glaze Tempeh: Reduce heat to medium-low. To the pan with tempeh, add BBQ sauce and tamari. Cook for 1-2 min, stirring often, until BBQ sauce reduces slightly and nicely glazes the tempeh. (Depending on the consistency of your BBQ sauce, you may need to add 1-2 tbsp water to thin out.)
Assemble Bowls: Divide rice or quinoa between bowls. Arrange slaw, lettuce, tomatoes and charred corn on top. Top with BBQ tempeh. Drizzle with avocado dressing, if using. Sprinkle with remaining cilantro. Drizzle more BBQ sauce on top, if desired.

Notes

Because the dressing has avocado in it, it does not store well. It will keep 1-2 days but may turn brownish. If storing leftovers, making this for meal prep or ahead of time, I suggest using my tahini ranch dressing which can be stored 5-6 days, or preparing the avocado dressing just before serving.

Nutrition