Barbecue Tempeh Rice Bowl

When is the last time you tried a new ingredient? If you can’t recall, then I think it’s time to add some tempeh to your life. While this may not be new to me (or you), I’ve actually never cooked with it before. I must admit that sometimes, I get stuck in major food rut. Oatmeal for breakfast. Salad or sandwich for lunch. Whatever I find in my fridge for dinner. But this week, I’m digging myself out of that rut with tempeh!

Tempeh is a fermented soybean, with about 15 grams of protein in a 1/2 cup serving. It’s much heartier and sturdier than tofu, and it can serve as the “meat” in any veggie sandwich or rice bowl. The tempeh I used is from Trader Joe’s, which came pre-cooked. All I did was warm it in the oven with BBQ sauce, and it was ready to add to this rice bowl. The next time you’re in the supermarket, I dare you to pick up a pack and try this at home. You won’t be disappointed!

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Barbecue Tempeh Rice Bowl with Apple Cider Vinaigrette

Servings 4 servings

Calories 641kcal

Ingredients

• 1 sweet potato chopped into 1"x1" cubes
• 1 head broccoli cut into florets (about 2 cups)
• 2 tablespoons vegetable oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon oregano
• 1/4 teaspoon pepper
• 1 cup brown rice
• 2 cups water
• 1 packaged cooked tempeh 8-ounces, cut into 2 inch slices
• 1/4 cup organic barbecue sauce

Toppings:

• 1/2 small head cabbage thinly sliced
• 2 small scallion diced
• 1/4 cup pumpkin seeds

Dressing:

• 1/2 cup vegetable or olive oil
• 1/4 cup apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon dijon mustard
• salt and pepper to taste

Instructions

• Preheat oven to 400 F.
• In a large bowl, combine the sweet potato, broccoli florets, 2 tablespoons vegetable oil, garlic powder, salt, oregano and pepper. Stir until the vegetables are well covered in oil and spices. Bake for 20 minutes.
• Meanwhile, combine the brown rice and water in a pot. Bring to a boil and simmer for 25-30 minutes or until all the water is absorbed.
• Coat the tempeh with barbecue sauce and place on a baking sheet. Roast for 10 minutes.
• In a small bowl, whisk together the vegetable oil, apple cider vinegar, honey, mustard and salt and pepper.
• When everything is cooked, combine the rice, sweet potato, broccoli and tempeh. Top with cabbage slices, scallion, pumpkin seeds and dressing.

Nutrition

Serving: 1bowl | Calories: 641kcal | Carbohydrates: 84g | Protein: 22g | Fat: 27g | Saturated Fat: 7g | Sodium: 641mg | Potassium: 1371mg | Fiber: 10g | Sugar: 19g | Vitamin A: 10173IU | Vitamin C: 197mg | Calcium: 228mg | Iron: 5mg