Vegan BBQ Tempeh Bowl
Ingredients
Bbq tempeh
- 1 (8 oz) block tempeh
- BBQ sauce (as needed)
Roasted broccoli
- Broccoli florets
- Balsamic vinegar (to taste)
- Garlic powder (to taste)
- Black pepper (to taste)
- Salt (to taste)
Chunky guacamole
- 1 large avocado
- 1/4 deseeded and minced jalapeño
- 1/4 cup diced tomatoes
- 2 tablespoons diced red onion
- 1 tablespoon chopped cilantro
- 2 teaspoons fresh lime juice
- Salt to taste
- Black pepper to taste
- Red chili flakes to taste
Air fryer plantains
- Plantains
- Oil
Brown rice
- Brown jasmine rice
Preparation
Bbq tempeh
Boil the 8 oz block of tempeh in enough water to cover for 5 minutes.
Slice into approximately 2.5 inch wide and 1/8 inch thick rectangles.
Marinate in BBQ sauce for 15 minutes, ensuring all pieces are covered.
Heat a skillet and sear for about 2 minutes per side.
Remove from heat and brush with additional warmed BBQ sauce.
Roasted broccoli
Cut broccoli florets from the stem.
Toss with a little balsamic vinegar, garlic powder, and black pepper.
Roast in oven at 475°F on a lined sheet until slightly charred.
Salt to taste.
Chunky guacamole
Roughly mash 1 large avocado with a fork into large chunks.
Add 1/4 deseeded and 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 with red chili flakes.
Air fryer plantains
Slice plantains into desired shape
Toss with oil and season if desired
Air fry at around 200°C until crispy
Brown rice
Cook brown jasmine rice according to package instructions
Assembly
Combine BBQ tempeh, roasted broccoli, chunky guacamole, air fryer plantains, and deconstructed salsa in a bowl
Serve immediately
