Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
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.
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. When I don’t meal prep on the weekends, we often turn to take-out and/or cereal for dinner the following week. That’s OK occasionally, 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. 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.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
PrintVegan BBQ tempeh Bowl! BBQ roasted tempeh with crispy brussels sprouts and carrots. Served with wild rice. Vegan and Gluten-Free.
Tag @delishknowledge on Instagram and hashtag it #delishknowledge
(8 comments) leave a comment
We really enjoyed this recipe, very tasty!
★★★★★
love this recipe and make it all the time. Everyone I’ve made it for loves it.
★★★★★
So glad to hear— Thanks!
Just tried this tonight! it was exactly what I was looking for, easy, fast and delicious. I will be making again!
So glad you liked it! Thanks Kristen!
I made this using homemade black bean tempeh. I subbed ACV for the Balsamic, as it’s what I had open. It was really tasty!! Highly recommend!
★★★★★
Yum! The black bean tempeh sounds incredible!
I just posted my link to the Recipe Redux roundup and noticed you post. We shared basically the same recipe! I mean, you can’t go wrong with BBQ sauce and tempeh. 😉 Love the video!