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Vegan BBQ tempeh rice bowl

Barbecue Tempeh Rice Bowl with Apple Cider Vinaigrette

Servings 4 servings
Calories 641 kcal


  • 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


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


  • 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


  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.