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.
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
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- 1 tablespoon fresh parsley diced
FOR THE BOWLS
- 6 cups greens I used spinach
- 1 cup frozen corn thawed and drained
- 10 oz cherry or grape tomatoes cut in half
- 2 avocados diced
- cilantro, lime wedges optional
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.
*You can get this at Whole Foods or online here. You can also use vegetable broth.
**FOR LEFTOVERS: Keep the warm and cold ingredients separate. Heat the warm ingredients and then build the bowls.
Calories: 518kcal | Carbohydrates: 54g | Protein: 13g | Fat: 30g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 324mg | Potassium: 695mg | Fiber: 5g | Sugar: 10g | Iron: 3mg