BBQ Tempeh Quinoa Bowl with Ranch Dressing
This BBQ Tempeh Quinoa Bowl is amazing. It is filled with seasoned vegetables, delicious proteins, and fresh flavor for a vegan and gluten-free dinner recipe everyone will love.
Happy Friday, friends!
I’m sure many of you agree that this weekend is most welcome. The last few weeks have been a balancing act of finishing up school, keeping up with work, and raising two little ones. Monday through Thursday is chaos. And then at 5:00 on Thursday I drop off the kids with their dad and the house is suddenly and strangely quiet.
Ah, the weekend.
I’ve got just the way to welcome this weekend. A variation of an old favorite, these BBQ Tempeh Quinoa Bowl will have your tastebuds celebrating the way they should. This recipe is made with Success® Tri-Color 100 percent Quinoa. It is a revolutionary boil-in-a-bag technique that delivers the perfect fluffy texture and nutty flavor in just 10 minutes.
It doesn’t get any easier than that!
Recommended Ingredients & Equipment
ThisThai Quinoa Salad with Sesame Peanut Sauce is one of my current go-to meals. It is a fresh and hearty salad filled with crunchy vegetables, a wonderful combination of flavor, and lots of fiber and protein.
Ingredients & Substitutions
- Success Quinoa – Success Quinoa uses a revolutionary boil-in-a-bag technique that delivers the perfect fluffy texture and nutty flavor in just 10 minutes.
- Tempeh – There is a variety of types of tempeh. I like multigrain the best. My go-to brands are Lightlife and Trader Joes. You could also make this recipe with grilled soy curls or tofu.
- BBQ Sauce – Homemade or store-bought
- Collard Greens – Swiss chard and kale also work well in this recipe.
- Sweet Potatoes – Feel free to use yams if you’d rather
- Olive Oil
- Salt and Pepper
- Toppings – I like to top my BBQ bowls with avocado, quick pickled cabbage vegan ranch dressing (either homemade or storebought) and fresh cilantro
Recommended Equipment
For this recipe you will need a small pot with a lid, a sauté pan, baking sheets, and basic kitchen utensils, including a chef’s knife. I highly also recommend silicone baking mats to prevent the tempeh from sticking. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
Success Rice Tri-Colored Quinoa
Success® Rice started out as the original no measure, no mess, boil-in-bag rice. Each box of Success Rice comes with 4 BPA-free bags of uncooked rice and that’s it; no ingredients added.
I love this quinoa because:
- It blends white, red, and black quinoa for complete protein.
- Pre-portioned in a BPA-free, recyclable bag
- Cooks in 10 minutes
- A great source of fiber and protein
- Provides the perfect fluffy texture and nutty flavors
Beyond those benefits, quinoa is a superfood containing essential vitamins and minerals, is high in antioxidants, and great food for metabolism. Needless to say, I was very excited to get my hands on this new product.
How to Make Vegan BBQ Bowl
Step One – Make the Tempeh
To make the tempeh, cut the tempeh into 1″ triangles. Mix the tempeh with 1/2 cup of BBQ sauce so that they are fully covered. Then transfer the tempeh to a baking sheet and bake for 25 minutes, until brown and fragrant.
Step Two – Bake the Sweet Potatoes
Dice the sweet potato. Toss it in olive oil and season with salt and pepper. Transfer to a parchment-lined baking sheet.
Bake, along with tempeh, or about 25 minutes, flipping halfway through.
Step Three – Cook Collard Greens
Roughly chopped the collard greens and thinly slice the onions.
In a small skillet, heat the remaining coconut oil. Add onions and sauté until translucent and fragrant. Add the chopped collard greens and sauté, stirring often, until greens are a shiny dark green color and slightly wilted.
Remove from skillet and set aside.
Step Four – Assemble the Bowls
Once everything is done, you can assemble the bowls! Start by evenly dividing the quinoa among four bowls. Add sweet potatoes, BBQ tempeh, and steamed collard greens. Top with toppings of choice and serve.
Serving and Storing
Serving – Serve with avocado, cilantro, quick-pickled cabbage Once the bowls are dressed, they should be served immediately.
Storing – Store leftover in an airtight container in the refrigerator for up to 2 days.
Make in Advance – Storing You can make the BBQ and ranch dressing up to 3 days in advance. The tempeh can be made a day in advance.
More Vegan BBQ Recipes
- Korean BBQ Bowls
- Vegan BBQ “Chicken” Sandwich
- Vegan BBQ Bowl with Soy Curls
- BBQ Chickpea Pizza with Homemade Ranch
- BBQ Jackfruit Tacos with Mango Salsa
This BBQ Tempeh Quinoa Bowl is full of seasoned vegetables, delicious proteins, and fresh flavor for a vegan and gluten-free dinner recipe.
Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!
Cuisine: Vegan, Gluten-Free
Servings: 2
Calories: 506 kcal
Author: Sarah McMinn
- 1 bag Success Quinoa about 1 1/2 cups cooked
- 8 ounces tempeh
- 1/2 batch homemade BBQ Sauce
- 4-5 collard greens leaves chopped
- 1 large sweet potato skin removed
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 small avocado
- Quick Pickled Cabbage
- Homemade Ranch Dressing
- fresh cilantro
- Prepare the homemade BBQ Sauce and refrigerate until ready to use.
Cut the tempeh through the middle then cut into 1" squares. Slice diagonal to create triangles. Place the tempeh in a shallow dish and cover with about 1/2 cup BBQ sauce. Place in refrigerator and marinate for 1 hour. Once marinaded, place tempeh on a parchment-lined baking sheet in a single layer and brush with additional BBQ sauce.
- Preheat the oven to 425 degrees F.
- Dice the sweet potato. Toss it in olive oil and season with salt and pepper. Transfer to a parchment-lined baking sheet.
Bake tempeh and sweet potatoes for about 25 minutes, flipping halfway through.
Meanwhile, prepare Success Quinoa according to package. instructions.
- Lightly sauté collard greens for 5 minutes, stirring occasionally.
- When tempeh and potatoes are cooked all the way through remove from oven and assemble the recipe by layering with quinoa, collard greens, BBQ tempeh, and sweet potatoes. Top with additional toppings of your choice and serve immediately or toss to combine and refrigerate to serve chilled as a quinoa salad.
Serving and Storing – Serve with avocado, cilantro, quick-pickled cabbage Once the bowls are dressed, they should be served immediately. Leftover bowls can be stored in an airtight container in the refrigerator for up to 2 days.
Make in Advance – Storing You can make the BBQ and ranch dressing up to 3 days in advance. The tempeh can be made a day in advance.
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