One of my go-to lunches is a bowl packed with healthy veggies and grains. I love to just roast a bunch of veggies and make a batch of quinoa or rice on the weekends to have for lunch during the week. With roasted veggies and quinoa/rice on hand you can make a variety of things.
I must confess, I have a LOVE (borderline obsession) of BBQ, but obviously, it isn’t exactly healthy. So, to satisfy my craving a little, I try to find healthy alternatives, cue tempeh (or tofu, depending on your preference). Is it just like brisket or bbq chicken? No, but it helps me from spinning down into an unhealthy BBQ coma, which I would happily do if it wouldn’t kill me. Anyhoo, this BBQ tempeh is another thing you can make ahead of time so you can just reheat through the week.
The trick with tempeh is that you need to steam it about 10-15 mins THEN season and saute it. This makes it less tough and helps the flavors sink in. This is also one of my go-to lunches because not only is it easy, but it only has 5 ingredients. I added a little bit of hemp seeds on top to add in some omega’s, so I guess technically 6 for my bowl. But all the ingredients are healthy, so let’s get to it!
BBQ Tempeh Bowl
- 1 pound brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and diced
- 1 ripe avocado, sliced
- 1 package tempeh, cubed
- 1 cup brown rice
- 2-3 Tablespoons BBQ sauce
- 2 Tablespoons olive oil
- Salt & pepper to taste
- Preheat your oven to 425 degrees
- Rinse 1 cup of rice and cook as directed on the package. When finished remove and set aside.
- Place halved brussels and diced sweet potato on a baking sheet. Drizzle with olive oil and season with salt and pepper. Transfer the baking sheet to the oven and roast for 20-25 mins until the edges of the sprouts are crispy. When finished remove and set aside.
- While that is all cooking put the cubed tempeh in a steamer and steam for 10-15 mins. When that is finish transfer to a bowl and mix with the BBQ sauce. Heat a skillet over medium heat with 1 tablespoon olive oil. When heated transfer sauced tempeh to the skillet and cook for just 5-10 more mins. Until sauce cooks down just a bit.
- Assemble bowl, top with avocado and enjoy immediately!
What’s your fave go-to lunch?