BBQ Tempeh Bowls with Garlic Herb Rice
These BBQ Tempeh Bowls with Garlic Herb Rice are loaded with flavor-packed rice, corn, tomatoes, greens, crispy tempeh and vegan dressing.
Equipment
Ingredients
FOR THE DRESSING
- 1/4 cup vegan mayo
- 1/4 cup oil I used avocado oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1-2 tablespoon apple cider vinegar adjust to how tangy you want your dressing
- 1/2 teaspoon pepper
- salt to taste
- 1 tablespoon fresh dill diced
- 1 tablespoon fresh chives diced
FOR THE RICE
- 1 tablespoon avocado or olive oil
- 1 cup white rice dry
- 2 cups broth I used vegan chicken broth
- 2 cloves garlic diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 tbsp fresh parsley diced
FOR THE TEMPEH
- 1 tablespoon avocado or olive oil
- 8 ounces tempeh cut into 16 equal pieces
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 cup BBQ sauce
FOR THE BOWLS
- 6 cups greens I used spinach
- 1 cup frozen corn thawed and drained
- 10 ounces cherry or grape tomatoes cut in half
- 2 avocados diced
- cilantro, lime wedges optional
Instructions
- Prepare the dressing by combining all of the ingredients in a bowl and stir to combine. Add water if needed and place in the fridge until ready to use.
- Prepare the rice by heating the oil in a pan over medium heat. Add the dry rice and cook until toasted (approx. 3-5 minutes), stirring frequently. Slowly add the broth to the pan, followed by the garlic, garlic powder, onion powder, oregano, salt and pepper. Stir to combine and bring to a boil. Cover and lower heat. Cook until the rice is cooked through. Add the parsley and fluff with a fork. Set aside until ready to eat.
- When the rice is done prepare the tempeh. Heat oil in a pan over medium heat. Add the tempeh, garlic powder and smoked paprika to the pan. Cook for 2-3 minutes, stirring frequently. Add the BBQ sauce and cook until it begins to caramelize (approx. 3-5 minutes). Turn heat to low until ready to eat.
- To assemble add equal parts of greens, rice, tempeh, corn, tomatoes and avocado to each bowl. Drizzle with dressing and serve with cilantro and lime wedges.
Video
Notes
- FOR LEFTOVERS: Keep the warm and cold ingredients separate. Heat the warm ingredients and then build the bowls.
Nutrition
Calories: 518kcal | Carbohydrates: 54g | Protein: 13g | Fat: 30g