Barbecue Tempeh Rice Bowl with Apple Cider Vinaigrette
Servings4servings
Calories641kcal
Ingredients
1sweet potatochopped into 1"x1" cubes
1head broccolicut into florets (about 2 cups)
2tablespoonsvegetable oil
1/2teaspoongarlic powder
1/2teaspoonsalt
1/2teaspoonoregano
1/4teaspoonpepper
1cupbrown rice
2cupswater
1packaged cooked tempeh8-ounces, cut into 2 inch slices
1/4cuporganic barbecue sauce
Toppings:
1/2small head cabbagethinly sliced
2small scalliondiced
1/4cuppumpkin seeds
Dressing:
1/2cupvegetable or olive oil
1/4cupapple cider vinegar
1tablespoonhoney
1tablespoondijon 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 Facts
Barbecue Tempeh Rice Bowl with Apple Cider Vinaigrette
Amount Per Serving (1 bowl)
Calories 641Calories 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.