Tofu is often my vegan protein canvas, if you will, but on my last grocery trip I bought tempeh instead. There was no good reason other than it was a really good deal and I’ve been feeling burnt out by tofu.
The last week for me has felt insanely busy. The weekend right before Valentine’s Day was the busiest I’ve had for my baking business. I had multiple orders of vegan conchas four days in a row, followed by a birthday, and later a birthday party. Needless to say, I’m pretty exhausted! And when that happens, I have a tendency to eat or just not have the most nutritious meals.
Since buying the tempeh, I haven’t really been cooking. To start off this new week, I really wanted to find a simple, tasty meal with easy-to-prep tempeh. I tend to only like tempeh when it’s prepared at a restaurant or it’s ready to eat from the store — no seasoning or brainstorming involved. But I do like the fact that it has such a firm texture that can be made in all sorts of dishes.
I opted for making an easy “nourishment bowl” with cauliflower rice, sauteed veggies, fresh spinach, and avocado slices. As for the tempeh, I sliced the block into strips, then cut those in half long-ways. For a quick marinade, I mixed liquid aminos and lemon juice with some cayenne pepper before crisping the strips in the air fryer.
This bowl honestly converted me into an at-home tempeh fan. It was so tasty, the texture was the perfect amount of crispy, and the flavors were *chef’s kiss.* Overall, this meal took about 10 minutes to make and it was full of so many yummy, nutritious things. Making a tempeh power bowl was the perfect way to get back to fueling my body with tasty, energizing food. If you feel burnt out in the kitchen, or just need to hit refresh on your meals, this recipe is for you.
BBQ Tempeh Power Bowl Recipe
BBQ Tempeh Power Bowl
- ¼ onion, sliced
- ¼ poblano, chopped
- ¼ cup corn
- 1 tbsp minced garlic
- 1 cup cauliflower rice
- 8 oz tempeh, sliced
- 1 cup spinach
- 2 tbsp barbecue sauce
- ½ cup liquid aminos
- 2 tbsp lemon juice
- cayenne pepper
- 1 avocado
- Slice the veggies and tempeh. In a bowl, combine lemon juice, liquid aminos, and cayenne pepper. Toss in the tempeh and coat entirely
- In an air fryer or oven, set the temperature to 400º F and cook for 10 minutes, flipping halfway
- While the tempeh cooks, saute onion, poblano, garlic, and corn on medium heat. Season with a little bit of salt and pepper. Once the onions are caramelized and the veggies are softened, set aside
- In another pan, cook the cauliflower rice according to package directions
- In a large bowl, add the cauliflower rice and veggies. Put spinach, tempeh, and avocado slices on top. Drizzle BBQ sauce over the top, and enjoy!