Barbecue Tempeh Bowl with Sautéed Kale

5.0 (1 reviews)
Vegan

Barbecue Tempeh Bowl with Sautéed Kale

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Ingredients

  • 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

Instructions

  • 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

BBQ-tempeh-kale-bowl-2

Rated 5.0/5 based on 1 reviews

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