Collard Greens & Tempeh BBQ Bowls
Collard greens and tempeh BBQ bowls. Sautéed greens, brown rice, black-eyed peas, BBQ tempeh and sauce. Vegan & Gluten-free.
Equipment
Ingredients
- 1 8 ounce package tempeh
- 1 cup brown rice, uncooked
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 3-4 cloves garlic, minced
- 1 bunch collard greens
- Salt/pepper to taste
- 1/2 teaspoon smoked paprika
- 2 cups cooked black eyed peas
BBQ Sauce
- 1/2 cup balsamic vinegar
- 2 to 3 cloves garlic, minced
- 1 tablespoon low-sodium soy sauce, tamari for gluten-free version
- 1 tablespoon dijon mustard
- 1 tablespoon pure maple syrup
- 2 tablespoons extra virgin olive oil
- 1/3 cup BBQ sauce
- 2 tablespoons water
Instructions
- Whisk together the ingredients for the BBQ sauce, set aside. Slice the tempeh into cubes or triangles, then place in a bowl along with sauce. Let marinate for at least thirty minutes.
- Preheat oven to 350 degrees F.
- Place brown rice and two cups water in a medium sauce pan, then bring to a boil. Cover, reduce heat to low and simmer until tender, about 40 minutes. Or, use a rice cooker to cook the brown rice.
- While the rice is cooking, make the tempeh. Remove tempeh from the marinade, saving as much sauce as possible. Place the tempeh on a baking sheet and cook for 15 minutes, then flip and cooking an additional 10 minutes.
- Place the reserved marinade in a small saucepan and simmer over low heat while the tempeh cooks.
- While the tempeh cooks, make the collards. Heat the olive oil in a large saute pan over medium heat. Add the onion and cook until golden brown, about 8 minutes. Add in the bell pepper and cook an additional 5 minutes, stirring often.
- Remove as much of the stems from the collards as possible, then stack the leaves on top of one another. Tightly roll the collards (like you are rolling a cigar), then thinly slice from the end into small ribbons.
- Add the garlic and the collards to the cooked pepper and onion mixture and stir-fry until just tender. Add salt (I usually start with 1/2 teaspoon and taste from there), paprika and ground pepper.
- To serve, divide the brown rice, cooked tempeh, black-eyed peas and collard greens among 4 bowls. Drizzle with the warmed BBQ sauce and serve.
Nutrition
Serving: 1bowlCalories: 509kcalCarbohydrates: 79gProtein: 12gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 448mgPotassium: 618mgFiber: 9gSugar: 21gVitamin A: 1250IUVitamin C: 43mgCalcium: 84mgIron: 4mg