BBQ Tempeh Bowls Vegan (Printable Version)
# What You'll Need:
→ Tempeh
01 -
227 g tempeh, cut into 1.25 cm cubes
02 -
15 ml neutral oil
03 -
140 g BBQ sauce
04 -
15 ml tamari or soy sauce
→ Bowl Components
05 -
2 cups (about 360 g) cooked rice or quinoa
06 -
220 g corn kernels, fresh or frozen
07 -
180 g cherry tomatoes, halved and seasoned with salt and pepper
08 -
165 g red or green cabbage, thinly sliced
09 -
130 g romaine lettuce, chopped
10 -
1 lime, juiced (approximately 22 ml)
11 -
5 ml maple syrup
12 -
20 ml neutral oil, divided
13 -
15 g fresh cilantro, roughly chopped (or green onion, or a combination)
→ Avocado Ranch (optional)
14 -
1 medium avocado, peeled and pitted
15 -
80 ml plain unsweetened vegan yogurt, plant milk, or vegan mayonnaise
16 -
15 ml lime juice or apple cider vinegar
17 -
10 ml maple syrup
18 -
5 ml garlic powder
19 -
5 ml onion powder
20 -
5 ml dried dill
21 -
5 ml dijon mustard
22 -
2 tbsp chives, minced (optional)
23 -
Salt and pepper, to taste
# Step-by-Step Directions:
01 -
Heat 10 ml oil in a large pan over medium-high heat. Once hot, add corn kernels and a pinch of salt. Sauté, swirling occasionally, for 4–6 minutes until deeply golden-brown. Transfer to a bowl and set aside.
02 -
In a medium bowl, whisk together lime juice, 5 ml maple syrup, and 10 ml oil. Season with salt and pepper. Add sliced cabbage and half the cilantro, tossing thoroughly to combine.
03 -
Combine avocado, vegan yogurt, vinegar or lime juice, maple syrup, garlic powder, onion powder, dill, dijon mustard, and chives in a blender or food processor. Blend until smooth. Adjust seasoning with salt and pepper to taste. Set aside.
04 -
Using the same pan as for the corn, heat 15 ml oil over medium-high heat. Add the cubed tempeh and cook for 5–7 minutes, turning occasionally, until golden and crisp on all sides.
05 -
Reduce the heat to medium-low. Add BBQ sauce and tamari to the pan with tempeh. Stir frequently and cook for 1–2 minutes, until the sauce thickens and coats the tempeh. Add 1–2 tablespoons water if needed to thin the sauce.
06 -
Divide the rice or quinoa among serving bowls. Arrange cabbage slaw, chopped lettuce, seasoned tomatoes, and charred corn over the top. Add BBQ tempeh. Drizzle with avocado ranch if desired, garnish with remaining cilantro, and add more BBQ sauce to taste.
# Helpful Notes:
01 -
The avocado ranch is best prepared just before serving, as it oxidizes quickly. For longer storage or meal prep, substitute with a tahini-based dressing for improved shelf life.