This smoky and delicious BBQ tempeh bowl is versatile, quick-to-make and the perfect meal for a filling lunch.
For the Tempeh:
Spray cooking oil, just enough to coat the pan
1 225g block of tempeh, cut into cube, strips or chunks
1/2 cup Cranberry BBQ Sauce
1 cup cooked rice
2 cups fresh lettuce, chopped
1 cup fresh tomato slices
1/4 crushed tortilla chips
1 large fresh avocado, sliced
Prep all your bowl ingredients and set them aside.
Preheat a large pan on medium-high heat and gently spray with cooking oil.
Place the unseasoned, cut tempeh to the pan, and cook for around 3-4 minutes on each side. Check often to avoid burning. Before flipping the tempeh, dust each piece with salt and pepper.
Prepare the BBQ sauce by following the linked blog post instructions (omit the beans) and set aside.
Once the tempeh is cooked on both sides and is crispy cover them all with the BBQ sauce and reduce till everything is completely coated and saturated in the BBQ sauce.
Assemble bowls by starting with the salad ingredients and finish with the Tempeh!
Tempeh: If you are not a fan of tempeh, you can use Tofu or any protein of your choice. Beans work perfectly here as well!
Toppings: Have fun with the toppings, there is no right or wrong way to do this!
Assembly: To avoid wilting your bowl toppings too much, I suggest letting your Tempeh cool just a bit before putting everything together.
- Serving Size: 2
- Calories: 408
- Sugar: 20.4
- Sodium: 388.6
- Fat: 18.9
- Saturated Fat: 2.7
- Unsaturated Fat: 2.9
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 9.3
- Protein: 9.2
- Cholesterol: 0
Keywords: Rice, Recipe, Smoky, BBQ