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Vegan BBQ Tempeh Bowls: The Ultimate Healthy Dinner Packed With Flavor

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Vegan BBQ Tempeh Bowls are a hearty plant-based meal made with crispy barbecue-glazed tempeh, rice or quinoa, crunchy cabbage slaw, charred corn, fresh vegetables, and optional creamy avocado dressing. Perfect for meal prep, lunch, or a healthy dinner.

  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Method: Microwave or Stovetop

Ingredients

Scale
  • 1 block tempeh (8 oz), cut into cubes
  • 1 tablespoon oil
  • 1/2 cup barbecue sauce
  • 1 tablespoon soy sauce or tamari
  • 2 cups cooked rice or quinoa
  • 1 1/2 cups corn kernels
  • 1 1/2 cups cherry tomatoes, halved
  • 3 cups shredded cabbage
  • 4 cups chopped romaine lettuce
  • 1 lime, juiced
  • 1 teaspoon maple syrup
  • 1/2 cup fresh cilantro, chopped
  • Salt and black pepper to taste
  • 1 ripe avocado (optional dressing)
  • 1/3 cup dairy-free yogurt or vegan mayo (optional dressing)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill

Instructions

  1. Cook rice or quinoa according to package instructions and set aside.
  2. Heat a skillet over medium-high heat with a little oil. Add corn and cook until lightly charred, about 4 to 6 minutes. Remove and set aside.
  3. In a bowl, mix shredded cabbage with lime juice, maple syrup, salt, pepper, and half the cilantro. Toss well and let sit.
  4. Heat oil in the skillet. Add cubed tempeh and cook for 5 to 7 minutes, turning until golden and crisp.
  5. Reduce heat to medium. Add barbecue sauce and soy sauce. Stir until the tempeh is fully coated and glossy.
  6. If using dressing, blend avocado, yogurt or mayo, garlic powder, onion powder, dill, and a splash of lime juice until smooth.
  7. Divide rice or quinoa into bowls. Top with romaine, slaw, tomatoes, corn, and BBQ tempeh.
  8. Drizzle with dressing, garnish with remaining cilantro, and serve immediately.

Notes

  • Steam tempeh for 10 minutes before cooking if you prefer a milder flavor.
  • Use quinoa for extra protein or brown rice for a heartier texture.
  • Choose gluten-free tamari and BBQ sauce to make this recipe gluten free.
  • Store components separately for best meal prep results.
  • Avocado dressing is best used fresh within 1 to 2 days.

Nutrition

Find it online: https://recipeshots.com/vegan-bbq-tempeh-bowls/