BBQ Bowl with Soy Curls

Finished recipe in a white bowl with a fork

A hearty dinner bowl made with soy curls cooked in homemade BBQ sauce, pinto beans, collard greens, and homemade ranch dressing. Made in just 30 minutes for an easy and delicious plant-based meal.

5 from 1 vote

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 431kcal

Author: Sarah McMinn

Ingredients

½ cup uncooked brown rice
2 cups soy curls
2 tbsp coconut oil, divided
¼ small white onion, thinly sliced
2 leaves collard greens, de-stemmed and chopped into thin strips
¼ teaspoon salt
1 cup BBQ sauce, divided
1 cup pinto beans
2 tbsp nutritional yeast
2-3 tablespoon vegan ranch dressing

US Customary - Metric

Instructions

In a small saucepan, cook rice according to package instructions.
Place soy curls in a small bowl and cover with warm water. Top with a lid and let sit for 10 minutes to allow soy curls to rehydrate.
Once soy curls are rehydrated, drain the water. Add 1 tablespoon of coconut oil to a large skillet over medium heat. Add soy curls to hot oil along with ¾ cup BBQ sauce. Sauté, stirring frequently, until soy curls are blackened and BBQ sauce has absorbed into the curls (about 10 minutes). Remove from heat and set aside.
In a small skillet, over medium-low heat, heat the remaining tablespoon of coconut oil. Add onions and sauté until translucent and fragrant, about 5 minutes. Add chopped collard greens and sauté, stirring often, until greens are a shiny dark green color and slightly wilted. Remove from skillet.
Wipe the skillet clean and return to heat. Add pinto beans, remaining ¼ cup bbq sauce, and nutritional yeast. Stir together until pinto beans are heated all the way through.
Assemble the bowls by placing the rice at the bottom of each bowl. Top with soy curls, collard greens, and pinto beans. Drizzle with vegan ranch and serve immediately.

Notes

Serving and Storing - Serve these tofu bowls with avocado, nutritional yeast, and vegan ranch dressing. Once the bowls are dressed, they should be served immediately. You can make the BBQ s auce and ranch dressing up to 3 days in advance. Store leftovers separately in airtight containers in the refrigerator for up to 2 days. When ready to heat, gently reheat in the microwave or on the stovetop.

Variation - Can't find soy curls? Try this recipe with tofu, tempeh, or Improved Nature's nuggets.

Nutrition