These Vegan BBQ Tempeh Meal Prep Bowls are awesome for incorporating more plant-based meals into your life. Hearty, filling and a great recipe for preparing dinners or lunches ahead of time.
Man, I have been killing the savory game lately! *gives self pat on the back* One last week and another coming up later this week means I am officially “killing it”. I think the changing of the seasons has finally got me in the savory/real meals mood. I’m starting to crave more salads and creative meals, and also lots of plants. Anyone else go through phases of plant-based eating and little meat? As you know (or now you know) I like a balance of it all. But sometimes I find myself gravitating towards more plant-based eating, and I could take or leave the meat option.
One food I started getting into when I first transitioned into incorporating more plants and plant protein into my diet was tempeh. If you haven’t heard of tempeh it’s fermented soybeans, formed into a block. It sounds weird but I can assure you it’s quite delicious. It has a hearty, nutty texture and is fairly versatile in a variety of dishes. I’ve used it in these buddha bowls, and Asian lettuce wraps – still two of my favorite old school recipes!
But with summer season coming in HOT (literally) I know a lot of us are also in the BBQ mood! I love me a good BBQ dish.
Vegan BBQ Tempeh Meal Prep Bowls
And this BBQ dish happens to be vegan, gluten-free and downright delicious. It’s perfect for meal prep and easily customizable using your favorite veggies.
what you need
- quality BBQ sauce
- brussels sprouts
- red cabbage
- spinach or salad greens
- avocado ranch dressing (easy recipe included)
- Prepare the tempeh. Let the tempeh marinate in the BBQ sauce for preferably one hour, or overnight. Slice the tempeh into thin strips or triangles. Spread on lined baking sheet and bake for 20 minutes. Option to broil for 5 minutes for crispier edges.
- Cook the Quinoa. The Instant Pot has been amazing for prepping grains for dishes like these. Of course you can also use the stovetop. But the Instant Pot helps me better multitask!
- Grill the corn and brussels sprouts. I grilled my corn in the husks, and then finished them off on the grates for char marks. For the brussels sprouts, I cut them up and tossed the oil plus salt and pepper before putting the in foil. They can cook while the corn is grilling. Alternatively you could also roast the brussels sprouts in the oven and use a grill pan on the stovetop for the corn.
- Make the dressing. The avocado ranch dressing essentially consists of avocado, herbs, non-dairy milk, a little bit of lemon juice. Blend that all up until smooth.
- Assemble the bowls. Allow everything to cool slightly before dividing up into four meal prep containers (I use these glass ones). Lunch (or dinner!) is now ready for the week!
These Vegan BBQ Tempeh meal prep bowls are going to be your new favorite hearty, plant based meal. You can make ahead of time and enjoy all week long.
for the bowls
- 16oz tempeh
- 1 cup favorite BBQ sauce
- 1 cup uncooked quinoa
- 2 ears corn
- 1 TBS oil, divided (high heat oil such as avocado or rapeseed)
- 1lb brussels sprouts, halved or quartered (depending on size)
- 1/2 tsp garlic salt
- 1 cup shredded red cabbage
- spinach or salad greens
avocado ranch dressing
- 2 ripe small-medium avocados (or 1 large)
- 1/2 cup unsweetened cashew or almond milk
- juice of 1 lemon
- 2 tsp minced garlic
- 1 tsp stoneground mustard
- 1 tsp onion powder
- 1/2 tsp dried dill
- 1/2 tsp dried parsley
- 1/2 salt and pepper, to taste
- water to thin
Preheat oven to 350ºF and line baking sheet with foil or parchment paper. Alternatively you could cook tempeh on skillet over medium heat.
Prepare the tempeh: Slice tempeh block down center, creating two long flat pieces. Cut into quarters, then diagonally to make triangles. Place tempeh in shallow dish covering with BBQ sauce. Let tempeh marinate for at least 30 minutes, up to overnight for maxium flavor. Spread on lined baking sheet and bake for 20 minutes. Or cook over medium heat in skillet.
Cook the Quinoa: Cook quinoa according to package instructions. Usually 1 cup of quinoa with 2 cups water or broth. Set aside and fluff with fork.
- If using the Instant Pot, use rice setting and make sure pressure is set to “seal”. Quick release the seam (cover with tea towel or just make sure hand and face are away from the vent).
Grill the corn: Pull outer husks of corn down to base to remove silk. Gently replace husks and soak in cold water for 10 minutes. Shake off excess water then place directly on grates of preheated grill over medium heat. Rotating every 5 minutes, for a total 20 minutes. Peel back outer layer of husks slightly and grill corn directly on grates for char marks, turning after 3-4 minutes.
Grill the brussels sprouts: While the corn soaks, prepare the brussels sprouts by cutting in half of quarters. Lay large piece of foil down (enough to fit brussels sprouts and then fold back over to close) and drizzle with about 1/2 tablespoon of oil. Place brussels sprouts on foil and drizzle on another 1/2 tablespoon of oil; sprinkle with garlic salt. Fold foil over top of brussels sprouts and pinching seams down, creating a little packet. Place on upper rack of grill, flipping after 10 minutes. Check brussels sprouts after 15-20 minutes; remove from heat and open up foil when done.
- Alternatively you could also roast the brussels sprouts in the oven at 375ºF for about 25 minutes and use a grill pan on the stovetop for the corn.
Make the dressing: Add all ingredients to blender; blend until smooth. Add water 1 tablespoon at a time to thin.
Assemble the bowls: Allow everything to cool slightly before dividing up into four meal prep containers (I use these glass ones). Drizzle with the avocado ranch dressing before serving. Enjoy!
Avocado dressing will last about 3-4 days in fridge. You could also divide into small containers for each serving.
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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