Vegan BBQ Tempeh Bowl with Rice, Cabbage Slaw and Corn

About the recipe

These BBQ Tempeh Bowls feature a Simple cilantro cabbage slaw, fresh cherry tomatoes, charred corn, crispy BBQ tempeh, crisp romaine lettuce and a zesty avocado ranch dressing.

There is some prep work but they are pretty easy to make and come together in no time. If you’re new to tempeh, this bowl is a great place to start.

tempeh Nutritious, a fermented food and good source of plant-based protein, vitamins and minerals.

Like tofu, tempeh is made from soybeans although they are kept whole, fermented and pressed into a hard, dense block. Tempeh is chewy and has a delicious, nutty flavor.

If you are new to Tempe, this BBQ bowl is a great place to start. These marinated tempeh, tempeh tacos and tempeh stir fries are really good!

As for the bowl, I have much better ones! Don’t miss my Brown Rice Broccoli Bowl, Quinoa Power Bowl, Tofu Edamame Bowl, and Sriracha Baked Tofu Bowl.

What you will need

Please see the printable recipe card at the end of the post for the complete recipe with ingredient amounts. This section covers notes on components and replacements.

For Tempeh Bowls

• Tempeh: Use plain packaged tempeh, any brand is fine. Tempeh is a fermented soy cake. It is made from soy but is thicker, chewier and more nutritious than tofu.
• the oil: You can use olive oil, avocado oil, grape seed oil or any other cooking oil of your choice.
• Barbecue sauce: Use any BBQ sauce you like. Homemade or store bought work. Not all brands are vegan, so be sure to read the labels when you shop.
• I am Willow: Soy sauce or gluten-free tamari both work.
• Rice or quinoa: Both work well so choose your favorite! White or brown rice works as well as any type of quinoa.
• corn: You can use fresh, canned or frozen corn. If you are using frozen corn, thaw it before using.
• tomato: You will need fresh cherry or grape tomatoes.
• Cabbage: You can use green cabbage, purple cabbage or coleslaw mixture to keep it quick and easy.
• Romaine: Romaine adds some bulk and crunch! You can swap it out for a different green of choice but I like romaine here because it’s nice and crisp.
• the lime: You will need 1-2 limes to make some cabbage juice.
• Maple syrup: You’ll need a little maple syrup or agave for the cabbage and if you’re making avocado ranch dressing.
• cilantro: Fresh cilantro is added to the cabbage slaw and to top the finished bowl.

Avocado Ranch Dressing

• Avocado: If you are making the dressing as suggested, you will need 1 ripe avocado.
• Yogurt or mayo: Plain yogurt or vegan mayo work well. You can also use plain plant-based milk if you have it.
• lime or vinegar: Lemon or apple cider vinegar works well for the acidity of the dressing.
• Maple Syrup: You can substitute agave syrup or granulated sugar.
• Dry Spices and Herbs: You will need some dried dill, garlic powder and onion powder to make the ranch flavor.
• Chives: Fresh chives are a bit optional but a nice addition and lend classic ranch flavor.

Step 1: Make the charred corn.

Heat 2 tbsp oil in a pan over medium-high heat. When it’s hot, add the corn and season with a pinch of salt.

Cook the kernels for 4-6 minutes, turning the pan occasionally, until the corn is golden-brown. Watch that you don’t burn it but it’s okay if it darkens slightly.

Step 2: Dress the cabbage.

Mix lemon juice, 1 tsp Maple syrup and remaining 2 teaspoons oil with a pinch of salt and pepper. Add the cabbage and half the coriander leaves and mix well. Set it aside for now.

Note that if you’re not making a dressing for your bowl, you may want to add the romaine here so that it has a little something to it instead of drying it out.

Quick Instructions: No cilantro? Green onion works too or you can do half cilantro and half green onion.

Step 3: Make the Dressing.

Prepare the avocado ranch dressing by combining everything with a blender or smaller food processor and blend until smooth. Season with salt and pepper to taste.

Quick Instructions: Don’t have avocado? Try this Tahini Ranch Dressing as an alternative dressing.

Step 3: Prepare the tempi.

In the same pan as the corn, heat 1 tablespoon oil over medium-high heat. Add the tempeh cubes and cook for 5-7 minutes, turning occasionally, until they are golden and crisp on all sides.

Reduce heat to medium-low and add BBQ sauce Tamari. Cook for 1-2 minutes, stirring often, until the BBQ sauce is reduced and the tempeh is nicely glazed.

Quick Instructions: Depending on the consistency of your BBQ sauce, you may need to add 1-2 tablespoons of water to thin it out.

Variations and additions

• Add more romaine lettuce and skip the rice/quinoa to make a BBQ tempeh salad.
• Add fried red onion and/or fried sweet potato.
• Roasted zucchini or bell peppers are a nice addition.
• Add roasted red chillies.
• Add pickled red onion.
• Use kale or spinach instead of romaine lettuce.
• If you are not making avocado dressing, add avocado.
• For crunch, add toasted pumpkin seeds or sunflower seeds.

Alternative dressings

Avocado dressing is delicious and easy to make, but here are some other ideas to dress up your bowl. Also note that it does not necessarily need a dressing but I think everything is better with sauce.

Also note that avocado dressing does not store well, so it is best prepared before serving. If you’re making this for meal prep or ahead of time, I recommend using my Tahini Ranch Dressing or Tofu Ranch instead of the avocado sauce.

How to save

• Because the dressing contains avocado, it does not store well. It will last for 1-2 days but may turn brown. If you are saving leftovers, making it for meal prep or ahead of time, I recommend using my Tahini Ranch Dressing which can be stored for 5-6 days, or prepare the Avocado Dressing just before serving.
• The assembled bowl will keep in the fridge for 3-4 days without the dressing.
• If you’re making this for meal prep, I recommend adding the romaine lettuce at the end so it sits on top and doesn’t get soggy, or you can leave it out until serving.