Flavor-Packed BBQ Tempeh Bowls
A satisfying and wholesome plant-based bowl featuring smoky BBQ tempeh, garlic herb rice, creamy vegan dressing, and crisp, colorful vegetables. This dish is nutrient-dense, easy to prepare, and perfect for lunch, dinner, or meal prep.
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.
