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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!

Vegan BBQ tempeh rice bowl

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!

Vegan BBQ tempeh rice bowl. Delicious #vegan #glutenfree recipe that is great for #mealprep

Barbecue Tempeh Rice Bowl with Apple Cider Vinaigrette

Servings 4 servings
Calories 641 kcal

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

  1. Preheat oven to 400 F.
  2. 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.

  3. 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.
  4. Coat the tempeh with barbecue sauce and place on a baking sheet. Roast for 10 minutes.
  5. In a small bowl, whisk together the vegetable oil, apple cider vinegar, honey, mustard and salt and pepper.
  6. When everything is cooked, combine the rice, sweet potato, broccoli and tempeh. Top with cabbage slices, scallion, pumpkin seeds and dressing.
Nutrition Facts
Barbecue Tempeh Rice Bowl with Apple Cider Vinaigrette
Amount Per Serving (1 bowl)
Calories 641 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 7g44%
Sodium 641mg28%
Potassium 1371mg39%
Carbohydrates 84g28%
Fiber 10g42%
Sugar 19g21%
Protein 22g44%
Vitamin A 10173IU203%
Vitamin C 197mg239%
Calcium 228mg23%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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I’m Natalie Rizzo, an NYC-based Registered Dietitian.

My mission is to help everyday athletes fuel their fitness with plants.

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