Vegan BBQ Tempeh Bowl

Vegan BBQ tempeh Bowl! BBQ roasted tempeh with crispy brussels sprouts and carrots. Served with wild rice. Vegan and Gluten-Free. 

this Recipe

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! 

Vegan BBQ Tempeh Bowl

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 bowls 1x
• Category: bowl, vegan, glutenfree, healthy, dinner
• Method: oven
• Cuisine: American
• Diet: Vegan

Description

Vegan BBQ tempeh Bowl! BBQ roasted tempeh with crispy brussels sprouts and carrots. Served with wild rice. Vegan and Gluten-Free.

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• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 bowls 1x
• Category: bowl, vegan, glutenfree, healthy, dinner
• Method: oven
• Cuisine: American
• Diet: Vegan

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 bowls 1x
• Category: bowl, vegan, glutenfree, healthy, dinner
• Method: oven
• Cuisine: American
• Diet: Vegan

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Ingredients

Balsamic BBQ Sauce:

• 1/3 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

Remaining Ingredients:

• 12 ounces tempeh, sliced into cubes or triangles
• 1–2 teaspoons olive oil
• 4 cups Brussels sprouts, trimmed, outer leaves removed and halved
• 4 carrots, sliced
• salt/pepper
• 2 cups cooked wild rice

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Instructions

1. Preheat oven to 400 degrees.
2. Whisk together the ingredients for the BBQ sauce: balsamic vinegar, BBQ sauce, maple syrup, soy sauce, garlic and olive oil.
   
3. Place tempeh in a glass baking dish and cover with BBQ sauce. Let sit for at least twenty minutes, then bake for 20-25 minutes until crispy and golden brown.
   
4. Meanwhile, toss the vegetables with remaining olive oil, salt and pepper until well coated. Place in a single layer on a baking dish and roast for 20-25 minutes until golden brown and heated through.
   
5. Divide rice among four bowls and top with vegetables and tempeh. Drizzle with more BBQ sauce and serve.
   

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