Vegan BBQ tempeh Bowl! BBQ roasted tempeh with crispy brussels sprouts and carrots. Served with wild rice. Vegan and Gluten-Free.
I’ve become a complete bowl addict; throw in some grains, some vegetables, protein, sauce and I am set. They’ve become my go-to option for easy lunch and dinners. Honestly, you barely even need a recipe, just throw whatever you’ve got together, drizzle on sauce of choice and you are set.
But, since this is a food blog, I’m giving you a recipe…
BL and I have both been on a huge BBQ kick the last few weeks. After a recent TV segment on cooking tofu, I stocked up on a ton of pre-made sauces and marinades. A sucker for anything spicy, I’ve been loving them on buffalo chik’n nuggets, tofu sandwiches and now, these tempeh bowls.
I talk a lot about the importance of meal planning as I’m a firm believer that stocking nourishing, ready-to-eat foods is a lifesaver during the week. I know when I don’t meal prep a little on the weekends, we turn to take-out and/or cereal for dinner the following week. Sure, it happens, but I’d rather be enjoying a bowl of this BBQ goodness than another dinner of granola.
These bowls are made for meal-prep; make a big batch of wild rice, roasted vegetables and tempeh on Sunday. Pack everything in individual containers, then assemble as needed for quick-meals throughout the week. So easy, super nourishing and incredibly delicious.
I try to switch up our grains every week, and while I’m a suck for quinoa, farro and pasta (obviously), lately I’ve been loving this wild rice mixture. I found it in the bulk bin at Fresh Thyme (I think it’s a Lundberg blend) and it’s perfect in this hearty bowl. But, the great thing about a grain bowl is that almost anything works. Feel free to sub in whatever grain you’ve got laying around your pantry.
(Same goes for vegetables, though I’m a sucker for crispy brussels sprouts and carrots smothered in BBQ sauce.)
To prove just how easy these bowls are, I made you a video!
- Balsamic BBQ Sauce
- ⅓ cup balsamic vinegar
- 3 tablespoons BBQ sauce, plus more for drizzling
- 2 tablespoons 100% pure maple syrup
- 1 tablespoon soy sauce (or tamari for gluten-free version)
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 12 ounces tempeh, sliced into cubes or triangles
- 1 teaspoon olive oil
- 4 cups brussels sprouts, trimmed, outer leaves removed and halved
- 4 carrots, sliced
- 2 cups cooked wild rice
- Preheat oven to 400 degrees.
- Whisk together the ingredients for the BBQ sauce: balsamic vinegar, BBQ sauce, maple syrup, soy sauce, garlic and olive oil.
- Place tempeh in a glass baking dish and cover with sauce. Let sit for at least twenty minutes, then bake for 20-25 minutes until crispy and golden brown.
- Meanwhile, toss the vegetables with olive oil, salt and pepper. Place in a single layer on a baking dish and roast for 20-25 minutes until golden brown and heated through.
- Divide rice among four bowls and top with vegetables and tempeh. Drizzle with more BBQ sauce and serve.