BBQ Tempeh Bowls
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Running on Real Food · by Deryn Macey★ 5.0 (3)

BBQ Tempeh Bowls

NUTRITION · PER SERVING25M COOK
CAL 27%·PRO 39%
CARBS 66G49% OF CAL
11G FIBER0G ADDED0G INTRINSIC34G OTHER22G TOTAL SUGAR
FAT 25G41% OF CAL
3G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Grilled tempeh coated in BBQ sauce and served over rice with slaw, corn, and fresh toppings. Smoky, tangy, and satisfying for plant-based diets.

mainamericanbowltofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 8 oz block tempeh, cut into ½” cubes (227g )
  • 1 tbsp oil
  • ½ cup BBQ sauce (140 g)
  • 1 tbsp tamari or soy sauce
  • 2 cups cooked rice or quinoa
  • 1 ½ cup corn kernels (fresh or frozen (220 g))
  • 1 ½ cups cherry tomatoes (halved and seasoned with salt and pepper (180 g)
  • 3 cups thinly sliced cabbage (red or green (165 g))
  • 4 cups chopped romaine lettuce (130 g)
  • 1 lime (juiced (about 1 ½ tbsp))
  • 1 tsp maple syrup
  • 4 tsp oil (divided)
  • ½ cup cilantro (roughly chopped (or green onion, or half and half))
  • 1 medium avocado (peeled and pitted)
  • ⅓ cup plain unsweetened vegan yogurt or milk (or vegan mayo)
  • 1 tbsp lime juice or apple cider vinegar
  • 2 tsp maple syrup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried dill
  • 1 tsp dijon mustard
  • 2 tbsp mince chives (optional)
  • Salt and pepper
PREP
10M
SODIUM
1265MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.