Barbecue Tempeh Bowl with Sautéed Kale

5.0 (1 reviews)

Barbecue Tempeh Bowl with Sautéed Kale



  • 1 medium sweet potato
  • 1 tsp. olive oil
  • 4 oz. tempeh
  • 1/2 cup  water
  • 1/3 cup  barbecue sauce
  • 1/4 cup  roasted red peppers
  • 1/4 cup  Vegenaise or other vegan mayonnaise
  • 1 bunch  kale, washed, chopped, and steamed
  • 1 medium avocado, peeled, pitted, and cubed
  • 1 medium orange bell pepper, diced
  • 1 Tbsp. sunflower seeds


  • Preheat the oven to 375°
  • Wash the sweet potato and prick several times with a fork. Drizzle with the olive oil, wrap in aluminum foil, and bake for about 45 minutes or until easily pierced with a fork. Allow to cool, then cut into cubes.
  • Cut the tempeh into cubes or triangles and add to a large pan. Slowly add the water, stopping just before the tempeh is covered, and simmer on medium heat for 5 to 7 minutes. Drain any excess water, then add the barbecue sauce and cook on medium heat until the sauce is reduced to the desired consistency.
  • Blend the roasted red peppers and the Vegenaise in a blender or food processor until smooth, then set aside.
  • Place the steamed kale in a bowl. Top with the sweet potato, tempeh, avocado, bell pepper, sunflower seeds, and creamy red pepper sauce.

Makes 2 servings


Rated 5.0/5 based on 1 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind