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.
- Serving Size: 1/4th
- Calories: 713
- Sugar: 22
- Sodium: 923
- Fat: 28
- Saturated Fat: 5
- Unsaturated Fat: 22g
- Trans Fat: 0
- Carbohydrates: 63
- Fiber: 12
- Protein: 27
- Cholesterol: 3