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These BBQ tempeh bowls bring together warm rice, saucy tempeh, bright veggies and a creamy avocado ranch for a dish that checks every box on a weeknight. I love how the BBQ sauce caramelizes around the crisped tempeh, and how each bite gets a fresh crunch from cabbage and corn. This has become a favorite at my house because it feels like comfort food but is loaded with vibrant ingredients.
I first created this when I needed to clear out my fridge on a Friday night. Now I double it for friends and family dinners because everyone always wants seconds.
Ingredients
- Tempeh: cubed for protein and easy crisping choose a fresh block that smells nutty not sour
- BBQ sauce: for sticky sweet flavor look for a good balance between tangy and smoky
- Tamari or soy sauce: to give the tempeh more savoriness opt for low sodium if needed
- Rice or quinoa: for a hearty base use day old for best texture
- Corn: for sweetness and crunch frozen works in a pinch but fresh is wonderful in summer
- Cherry tomatoes: for juicy pops of flavor look for ones that are bright and firm
- Cabbage: thinly sliced for crunch red or green both work well choose dense heads
- Romaine lettuce: for freshness wash and dry thoroughly so it stays crisp
- Lime juice: for brightness roll the lime first to get more juice
- Maple syrup: for a hint of sweetness pick pure maple if you can
- Cilantro or green onions: for herbal freshness go for vibrant green herbs
- Avocado: for the creamy dressing choose ripe but not mushy
- Plain vegan yogurt or milk or mayo: to blend with the avocado check for unsweetened labels
- Garlic powder, onion powder, dill, and mustard: to season the ranch dressing pick dried dill that is fragrant
- Salt and pepper: to bring all the flavors together
Step-by-Step Instructions
- Char the Corn:
- Heat oil in a large skillet over medium-high heat until it shimmers. Pour in corn and season with a small pinch of salt. Cook for about 4 to 6 minutes swirling the pan every so often until you see deep golden brown marks and a toasty aroma comes up from the corn. Transfer it to a bowl and set aside.
- Dress the Cabbage:
- In a medium bowl whisk together freshly squeezed lime juice maple syrup and oil. Add a pinch of salt and a few cracks of black pepper. Pour in the sliced cabbage and half your chopped cilantro. Toss everything together with your hands so each strand of cabbage gets coated and softens a bit.
- Make Avocado Ranch:
- Add avocado vegan yogurt lime juice maple syrup garlic powder onion powder dill dijon mustard and chives to a blender or small food processor. Sprinkle in salt and pepper. Blend until everything looks smooth and creamy. Taste and add a splash more lime or salt if it needs it. If not using this dressing add the lettuce to the slaw so it soaks up extra flavor.
- Crisp the Tempeh:
- In the same pan you used for corn heat oil over medium-high heat until shimmering. Add tempeh cubes in a single layer. Let them cook for about 5 to 7 minutes flipping occasionally so each side gets golden and crisp. The cubes should smell nutty and look crunchy.
- Glaze the Tempeh:
- Lower the heat to medium-low. Pour in BBQ sauce and tamari. Stir the cubes so they all get coated. Let cook for 1 to 2 minutes so the sauce thickens and clings to the tempeh. If your sauce is super thick drizzle in a tablespoon or two of water so it spreads easily.
- Assemble the Bowls:
- Spoon cooked rice or quinoa into bowls. Arrange cabbage slaw romaine lettuce tomatoes and charred corn on top. Pile glazed tempeh over everything. Drizzle avocado ranch dressing if using. Sprinkle with the rest of the cilantro for a fresh finish. Add an extra drizzle of BBQ or more lime if you like.
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My favorite part is the BBQ glaze on the tempeh I have vivid memories of my younger brother asking for just a bowl of glazed tempeh all by itself it totally changed the way my family thought about plant proteins
Storage Tips
The avocado ranch is best enjoyed fresh since avocado turns brown after a day. If you want to make bowls ahead for the week use a tahini based ranch or store the avocado dressing separately and add just before serving. Store the tempeh slaw corn and grains in separate airtight containers in the fridge for up to four days. Bring everything to room temp before eating for best flavor and texture.
Ingredient Substitutions
Swap tempeh with extra firm tofu if you cannot find tempeh press and cube it first. Any bottled BBQ sauce you enjoy will work though homemade gives you more control over sweetness and spice. If you skip the avocado ranch try a simple lemon tahini dressing or your favorite vegan ranch. Instead of cabbage use shredded Brussels sprouts or finely sliced kale for a different crunch.
Serving Suggestions
These bowls are delicious just as they are but can be jazzed up with add ons like pickled red onions spicy jalapeños or a sprinkle of toasted seeds for crunch. I sometimes serve them alongside grilled flatbread or tortilla chips for scooping up every last bite. For a picnic or lunchbox layer the ingredients in a jar and shake up before digging in.
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Cultural Context
Tempeh is a fermented soy food originally from Indonesia and is beloved for its nutty flavor and protein content. In this recipe tempeh stands in for BBQ chicken or pork making it popular for vegans who crave those nostalgic BBQ flavors. Bowls like these blend American BBQ with global flavors showing how cooking plant based can be both creative and comforting.
Commonly Asked Questions
- → How do I make tempeh crisp and flavorful?
Brown tempeh cubes in a hot pan until golden, then glaze with BBQ sauce and tamari to absorb deep flavor and achieve a tasty crust.
- → Can I use quinoa instead of rice?
Yes, both rice and quinoa work beautifully as a base, offering different textures and nutritional benefits.
- → How should I store leftovers?
Keep components separate and refrigerate. Use avocado dressing within 1-2 days to maintain freshness and color.
- → Is the avocado dressing necessary?
It's optional but adds creamy, tangy contrast. You can skip it or switch to a tahini-based dressing for better storage.
- → What vegetables can I add or substitute?
Try shredded carrots, bell peppers, or extra greens for variety and crunch, according to your preference.