Summer BBQ Tempeh Bowls
Summer BBQ Tempeh Bowls- marinated tempeh with grilled summer vegetables, smoky quinoa, and tangy slaw. (vegan + gluten-free)
If there’s one type of food that always makes me feel like summer has arrived, it’s BBQ. The tangy, slightly sweet flavor instantly brings back memories of cooking out and relaxing in the shade amongst the smell of fresh cut grass.
It’s the quintessential American way to celebrate summer, in my opinion. The funny thing is, I don’t have a grill and I don’t eat meat. You would think that would keep me from partaking in said activities but I don’t let either of those hold me back and neither should you.
As long as you have a grill pan you can heat on your stove, you’re good to go! Or if all else fails, you can always open the windows, turn on the oven, and pretend you’re outside. :)
I’m somewhere in between love and meh, depending on how it’s prepared. Slathering it in BBQ sauce definitely kicks it up a few notches on my love meter.
The first time I tried it that way was on these BBQ Tempeh Sandwiches with Apple Slaw. Man, are those good. These bowls are kind of like a deconstructed version of the sandwiches with a little extra summer veggie loving mixed in.
With a little prep work, these bowls come together in no time. You can prepare the slaw and quinoa ahead of time, and marinate the tempeh the day before. Once those are ready to go, it will take you all of fifteen minutes to grill the vegetables and assemble.
The best part is that each bowl packs a hefty 25 grams of protein! Not shabby for a vegan meal.
Summer BBQ Tempeh Bowls
Yield: 4 bowls
Prep Time: 20
Cook Time: 10
Total Time: 30
8 ounces tempeh, sliced 1/4″ thick
1/4 cup barbecue sauce + more for serving
2 cups sliced red cabbage
1/4 cup apple cider vinegar
juice of 1 lime
2 cups cooked quinoa (or grain of choice)
1 tablespoon olive oil
1 teaspoon smoked paprika
2 cups grilled zucchini pieces
1 and 1/2 cups grilled corn
diced green onion for topping (optional)
In a large shallow bowl, combine the tempeh and the barbecue sauce. Allow to marinate for at least one hour or up to overnight.
Meanwhile, make the slaw by combining the cabbage with apple cider vinegar and lime juice in a large bowl. Toss until evenly coated then cover and refrigerate until ready to eat.
When ready to serve, grease a large skillet and warm over medium heat. Add tempeh with any remaining barbecue sauce and cook for about ten minutes, until heated through.
Toss the quinoa with olive oil and paprika then distribute into separate bowls. Serve with grilled zucchini, corn, slaw and cooked tempeh. Top with extra barbecue and diced green onion (optional) sauce and enjoy!
Prep time does not include marinating tempeh.
Nutrition Facts are for 1/4th of recipe.
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!