Barbecue Tempeh Rice Bowl

When is the last time you tried a new ingredient? If you can’t recall, then I think it’s time to add some tempeh to your life. While this may not be new to me (or you), I’ve actually never cooked with it before. I must admit that sometimes, I get stuck in major food rut. Oatmeal for breakfast. Salad or sandwich for lunch. Whatever I find in my fridge for dinner. But this week, I’m digging myself out of that rut with tempeh!

Vegan BBQ tempeh rice bowl

Tempeh is a fermented soybean, with about 15 grams of protein in a 1/2 cup serving. It’s much heartier and sturdier than tofu, and it can serve as the “meat” in any veggie sandwich or rice bowl. The tempeh I used is from Trader Joe’s, which came pre-cooked. All I did was warm it in the oven with BBQ sauce, and it was ready to add to this rice bowl. The next time you’re in the supermarket, I dare you to pick up a pack and try this at home. You won’t be disappointed!

Vegan BBQ tempeh rice bowl. Delicious #vegan #glutenfree recipe that is great for #mealprep

Barbecue Tempeh Rice Bowl with Apple Cider Vinaigrette

Servings 4 servings


  • 1 sweet potato chopped into 1"x1" cubes
  • 1 head broccoli cut into florets (about 2 cups)
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/4 teaspoon pepper
  • 1 cup brown rice
  • 2 cups water
  • 1 packaged cooked tempeh 8-ounces, cut into 2 inch slices
  • 1/4 cup organic barbecue sauce


  • 1/2 small head cabbage thinly sliced
  • 2 small scallion diced
  • 1/4 cup pumpkin seeds


  • 1/2 cup vegetable or olive oil
  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • salt and pepper to taste


  1. Preheat oven to 400 F.
  2. In a large bowl, combine the sweet potato, broccoli florets, oil, garlic powder, salt, oregano and pepper. Stir until the vegetables are well covered in oil and spices. Bake for 20 minutes.
  3. Meanwhile, combine the brown rice and water in a pot. Bring to a boil and simmer for 25-30 minutes or until all the water is absorbed.
  4. Coat the tempeh with barbecue sauce and place on a baking sheet. Roast for 10 minutes.
  5. In a small bowl, whisk together the vegetable oil, apple cider vinegar, honey, mustard and salt and pepper.
  6. When everything is cooked, combine the rice, sweet potato, broccoli and tempeh. Top with cabbage slices, scallion, pumpkin seeds and dressing.

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