Video
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.
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
Instructions
- Preheat oven to 400 degrees.
- Whisk together the ingredients for the BBQ sauce: balsamic vinegar, BBQ sauce, maple syrup, soy sauce, garlic and olive oil.
- 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.
- 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.
- Divide rice among four bowls and top with vegetables and tempeh. Drizzle with more BBQ sauce and serve.
Nutrition
Serving: 1bowlCalories: 454kcalCarbohydrates: 56gProtein: 23gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 467mgPotassium: 1063mgFiber: 7gSugar: 19gVitamin A: 10886IUVitamin C: 79mgCalcium: 179mgIron: 5mg