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These BBQ Tempeh Bowls with Garlic Herb Rice are a perfect marriage of bold flavors, nourishing ingredients, and wholesome textures.
Smoky, caramelized tempeh brings a satisfying, plant-based protein punch (13g per serving), balanced beautifully with herb-infused rice and vibrant fresh produce like spinach, tomatoes, avocado, and corn.
The creamy vegan herb dressing ties it all together with a zesty finish.
With heart-healthy fats from avocado and avocado oil, and fiber-rich greens and grains, this dish supports energy, digestion, and overall wellness—while still tasting indulgent.
It’s also ideal for everyday cooking: fast prep (15 minutes), straightforward assembly, and perfect for meal prep since warm and cold ingredients can be stored separately.
Whether you’re plant-based or just aiming to eat cleaner, this bowl delivers flavor and functionality in one vibrant dish.
Must-Have Tools for Perfect Results
1. All-Clad Nonstick Skillet (12-inch)
Perfect for searing tempeh to golden crispness without sticking. Its even heat distribution ensures the BBQ sauce caramelizes beautifully. Also a versatile everyday pan for stir-fries and sautéing.
2. Cuisinart Fine Mesh Strainer (Set of 3)
Great for rinsing rice before toasting to avoid clumping and improve texture. These strainers are essential for everything from washing veggies to sifting dry ingredients.
3. Zojirushi Neuro Fuzzy Rice Cooker
While the rice can be made in a pan, a rice cooker delivers perfectly fluffy, herb-infused rice with no guesswork. Programmable settings make it a dream for weekly meal prep.
4. OXO Salad Spinner
Essential for drying greens like spinach to avoid soggy bowls. This tool keeps greens crisp and doubles as a large mixing or prep bowl.
5. Ninja Professional Blender (with mini cup)
Ideal if you prefer blending the dressing for a smooth, emulsified finish. Also great for sauces, smoothies, or even prepping herbs.
Flavor-Packed BBQ Tempeh Bowls
Equipment
- 1 skillet – For cooking tempeh and rice
- 1 mixing bowl – For preparing the dressing
- 1 cutting board – For chopping vegetables and herbs
- 1 sharp knife – For cutting tempeh, avocados, and tomatoes
- 1 measuring cup set – For liquids and dry ingredients
- 1 spatula or wooden spoon – For stirring rice and tempeh
Ingredients
For the Vegan Herb Dressing
- ¼ cup vegan mayonnaise
- ¼ cup avocado oil or any neutral oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 to 2 tablespoons apple cider vinegar to taste
- ½ teaspoon freshly ground black pepper
- Salt to taste
- 1 tablespoon fresh dill finely chopped
- 1 tablespoon fresh chives finely chopped
For the Garlic Herb Rice
- 1 tablespoon avocado oil or olive oil
- 1 cup uncooked white rice
- 2 cups vegetable broth preferably vegan chicken-style
- 2 cloves garlic minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- 1 tablespoon fresh parsley chopped
- Salt and pepper to taste
For the BBQ Tempeh
- 1 tablespoon avocado or olive oil
- 8 ounces tempeh sliced into 16 equal pieces
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ cup BBQ sauce choose your favorite vegan variety
For Assembling the Bowls
- 6 cups fresh spinach or mixed greens
- 1 cup frozen corn thawed and drained
- 10 ounces cherry or grape tomatoes halved
- 2 ripe avocados diced
- Optional: Fresh cilantro and lime wedges for garnish
Instructions
- Make the Creamy Herb Dressing: In a small bowl, whisk together the vegan mayonnaise, avocado oil, garlic powder, onion powder, apple cider vinegar, black pepper, and salt. Stir in the chopped dill and chives. For a thinner consistency, add a splash of water. Cover and refrigerate until ready to serve, allowing the flavors to meld.
- Cook the Fragrant Herb Rice: Heat oil in a medium saucepan over medium heat. Add the dry rice and toast for 3–5 minutes, stirring often, until lightly golden and aromatic. Carefully pour in the broth and add the minced garlic, garlic powder, onion powder, dried oregano, salt, and pepper. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, or until rice is fluffy and liquid is absorbed. Once done, fold in the chopped parsley and fluff with a fork.
- Sear and Glaze the Tempeh: While the rice cooks, heat oil in a skillet over medium heat. Add the sliced tempeh, garlic powder, and smoked paprika. Sauté for 2–3 minutes, flipping occasionally to brown all sides. Pour in the BBQ sauce and cook for another 3–5 minutes, stirring occasionally, until the sauce thickens and coats the tempeh in a glossy glaze. Reduce heat to low to keep warm.
- Build the Nourishing Bowls: To assemble each bowl, layer a generous handful of greens, a scoop of herb rice, and a few pieces of BBQ tempeh. Add spoonfuls of corn, halved tomatoes, and diced avocado. Drizzle with the chilled herb dressing, and garnish with cilantro and a squeeze of fresh lime if desired.
Notes
- Storage Tips: Store components separately in airtight containers. Reheat the rice and tempeh before assembling to keep greens fresh and crisp.
- Rice Swaps: Brown rice or quinoa can be used for added fiber and whole grain benefits.
- Tempeh Tips: Steaming tempeh for 10 minutes before cooking can reduce bitterness if you’re not a fan of its natural earthy flavor.
- Make it Spicy: Add a pinch of cayenne to the BBQ sauce or a dash of hot sauce in the dressing for a kick.
- Dressing Variations: Blend the dressing for a smoother texture or substitute with tahini for a nutty twist.
Chef’s Secrets for Best Flavor
To bring out the best in this bowl, start by toasting your rice before simmering—it adds a nutty, aromatic depth that elevates the garlic herb infusion.
For tempeh that’s crisp on the outside yet tender inside, avoid overcrowding the pan and allow the pieces to brown evenly before adding the BBQ sauce.
Let the sauce caramelize for a few minutes to build smoky-sweet layers of flavor.
Using fresh herbs in both the dressing and the rice makes a big difference; dill and chives add brightness that balances the richness of the mayo and oil.
If you’re new to tempeh or find it slightly bitter, steaming it for 10 minutes before sautéing can mellow the flavor without compromising texture.
Serving Suggestions and Customizations
These bowls are satisfying and colorful enough to stand alone, but they also pair well with warm pita bread, roasted sweet potatoes, or a cup of chilled gazpacho for a refreshing contrast.
Want to add extra crunch? Top with toasted pumpkin seeds or crispy chickpeas.
If you’re hosting, turn the ingredients into a build-your-own bowl bar for guests to customize their own.
For a lighter version, reduce the rice portion slightly and load up on extra greens.
You can also swap avocado for a scoop of guacamole or add pickled red onions for a tangy punch.
A glass of sparkling water with lime or an herbal iced tea complements the meal beautifully.
Smart Storage Tips for Leftovers
To keep these bowls fresh and ready for another meal, store each component separately.
Place the cooked rice and tempeh in airtight containers and refrigerate for up to 4 days.
The dressing can be kept chilled in a sealed jar or container for about a week—just give it a good stir before using again.
Keep greens and chopped vegetables dry and separate to prevent wilting or sogginess.
When reheating, warm the rice and tempeh in the microwave or skillet before assembling the bowl with the cold ingredients.
This method keeps the textures balanced and makes for quick, convenient meal prep throughout the week.
Frequently Asked Questions (With Answers)
1. Can I use brown rice or quinoa instead?
Yes! Brown rice and quinoa are both excellent alternatives. They add more fiber and nutrients while still pairing beautifully with the BBQ tempeh and creamy herb dressing. Just adjust cooking times accordingly.
2. Is tempeh gluten-free?
Tempeh is typically gluten-free when made from pure soybeans, but some brands include grains like barley or wheat. Always check the label if you’re cooking for someone with a gluten sensitivity.
3. What’s the best BBQ sauce for this recipe?
Choose a smoky or sweet BBQ sauce with no artificial ingredients for the best results. If you prefer spicy, go with a chipotle-flavored version. Look for vegan-labeled options if needed.
4. Can I prep this ahead of time?
Absolutely! This bowl is meal-prep friendly. You can cook the rice and tempeh up to 3 days in advance and store the dressing separately. Assemble just before eating to maintain the freshness and crunch of the greens and veggies.
5. How do I mellow the bitterness of tempeh?
Steaming tempeh for about 10 minutes before sautéing is a simple trick to remove its slightly bitter taste. It also helps the tempeh absorb more flavor from marinades and sauces.
This recipe is inspired by thissavoryvegan and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.