Vegan BBQ Tempeh and Vegetable Bowl
Ingredients
- 1 8oz block tempeh
- BBQ sauce
- water for boiling
- broccoli florets
- balsamic vinegar
- garlic powder
- black pepper
- salt
- 1 large avocado
- 1/4 deseeded and finely minced jalapeño
- 1/4 cup diced tomatoes
- 2 tablespoons diced red onion
- 1 tablespoon chopped cilantro
- 2 teaspoons fresh lime juice
- red chili flakes
- brown jasmine rice
Preparation
Boil 1-8oz block tempeh in enough water to cover for five minutes.
Slice tempeh into approximately 2-1/2 inch wide rectangles about 1/8 inch thick.
Marinate tempeh rectangles in BBQ sauce for about 15 minutes, ensuring all pieces are covered.
Heat skillet and sear tempeh for about 2 minutes per side.
Remove tempeh from heat and brush with more warmed BBQ sauce.
Cut broccoli florets from stem.
Toss broccoli with a little balsamic vinegar, garlic powder, and black pepper.
Roast broccoli in oven at 475F on a lined sheet until slightly charred.
Salt broccoli to taste.
Roughly mash 1 large avocado with a fork into large chunks.
Add 1/4 deseeded finely minced jalapeño, 1/4 cup diced tomatoes, 2 tablespoons diced red onion, 1 tablespoon chopped cilantro, 2 teaspoons fresh lime juice, salt and black pepper to taste.
Top guacamole with red chili flakes.
Broccoli is sweet when roasted and can be enjoyed this way.
Serve the components together in a bowl with brown jasmine rice for a complete meal.
