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Vegan BBQ tempeh rice bowl
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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