Why You’ll Love This Barbecue Tempeh Bowl

• It’s a total texture party. You get the firm, chewy bite of the tempeh, the fluffy quinoa, the crisp crunch of the veggies, and the creamy coolness of the avocado all in one forkful. It’s a seriously satisfying eating experience that keeps every bite interesting.
• The sauce is ridiculously easy and so much better than store-bought. We’re whisking together a few pantry staples to create a sauce that’s perfectly balanced—smoky, a little sweet, with a hint of tang. You can control the sweetness and spice level, which means it’s exactly to your taste.
• It’s incredibly versatile and great for meal prep. Feel free to swap the veggies based on what’s in your fridge, use rice instead of quinoa, or even change up the sauce. All the components hold up beautifully in the fridge, making it the perfect make-ahead lunch.
• It’s genuinely filling and nourishing. Thanks to the protein-packed tempeh and fiber-rich quinoa and vegetables, this bowl will keep you full and energized for hours. It’s the kind of meal that makes you feel really good from the inside out.

Ingredients & Tools

• 1 package (8 oz / 225 g) tempeh, cut into ½-inch cubes
• 2 tbsp tamari or soy sauce
• 1 tbsp olive oil or avocado oil
• 1 tsp smoked paprika
• ½ cup ketchup
• 2 tbsp maple syrup or agave nectar
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce (use a vegan brand if needed)
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 cup uncooked quinoa, rinsed well
• 2 cups mixed greens or chopped romaine lettuce
• 1 large carrot, shredded or julienned
• ½ red bell pepper, thinly sliced
• ¼ red onion, thinly sliced
• 1 ripe avocado, sliced
• 2 tbsp chopped fresh cilantro or parsley (optional, for garnish)

Tools: A large skillet (non-stick or well-seasoned cast iron is best), a small saucepan with a lid for the quinoa, a small bowl for the sauce, and a baking sheet if you prefer to bake the tempeh.

A little note on the tempeh—steaming it for about 10 minutes before marinating is a pro-tip I swear by. It mellows any slight bitterness and helps it absorb the marinade even better. And for the barbecue sauce, using a good-quality ketchup as the base really makes a difference; it’s the foundation of the whole flavor profile.

Serves: 2 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

• To Steam or Not to Steam? I highly recommend steaming the tempeh. Just place the whole block in a steamer basket over boiling water for 10 minutes. It makes the tempeh more porous and ready to drink up all that saucy goodness, resulting in a much more flavorful final dish.
• Rinse That Quinoa! Don’t skip rinsing your quinoa under cold water in a fine-mesh strainer. It removes the natural coating called saponin, which can make quinoa taste bitter or soapy. A quick rinse ensures you get fluffy, perfectly mild-tasting grains every time.
• Customize Your BBQ Sauce. This sauce is your playground! Like it spicier? Add a pinch of cayenne or a dash of your favorite hot sauce. Prefer it smokier? A tiny drop of liquid smoke works wonders. Taste it as you go and make it yours.
• Veggie Swaps Are Encouraged. Out of bell pepper? Use cucumber. Not a fan of red onion? Try some thinly sliced radishes for a different kind of crunch. The bowl framework is meant to be flexible based on what you have and love.

How to Make Barbecue Tempeh Bowl

Serving Suggestions

Complementary Dishes

• A simple corn salad — The sweet, juicy pop of corn kernels tossed with lime juice and a little chili powder provides a fantastic sweet and spicy counterpoint to the smoky tempeh.
• Garlic sautéed green beans — Some quick-cooked, garlicky green beans on the side add another vegetable element and a delicious savory note that complements the barbecue flavor beautifully.

Drinks

• A crisp lager or pale ale — The carbonation and slight bitterness of a cold beer cut through the richness of the barbecue sauce perfectly, making each bite of the bowl taste fresh again.
• Sparkling water with lemon and mint — For a non-alcoholic option, this is incredibly refreshing. The bubbles and citrus cleanse the palate, and the mint adds a lovely aromatic touch.

Something Sweet

• Grilled peach halves with a drizzle of maple syrup — Grilling caramelizes the peaches’ natural sugars, creating a warm, simple dessert that echoes the sweet notes in the barbecue sauce without being too heavy.
• A small square of dark chocolate — Sometimes, you just need a little something. A piece of high-quality dark chocolate (70% or higher) is the perfect bitter-sweet ending to this meal.

Top Mistakes to Avoid

• Mistake: Not pressing or steaming the tempeh. Skipping this step can leave the tempeh a bit tough and less able to absorb the marinade, meaning your final dish might be less flavorful than it could be.
• Mistake: Adding the sauce too early. If you add the barbecue sauce at the same time as the tempeh, it’s likely to burn because of the sugar content before the tempeh has a chance to brown. Always get a good sear on the tempeh first.
• Mistake: Overcrowding the skillet. Give the tempeh cubes some space! If the pan is too crowded, they’ll steam instead of sear, and you’ll miss out on those delicious golden-brown, slightly crispy edges.
• Mistake: Skipping the veggie prep. Taking the extra minute to slice your vegetables thinly and uniformly makes a huge difference in the eating experience. You want a bit of everything in each bite, and uneven chunks can make that tricky.

Expert Tips

• Tip: Make a double batch of the barbecue sauce. It keeps well in the fridge for up to two weeks. You can use it as a dipping sauce for sweet potato fries, a glaze for tofu, or even as a pizza sauce base—it’s that versatile.
• Tip: For meal prep, keep components separate. Store the cooked quinoa, saucy tempeh, and chopped veggies in their own containers. Assemble the bowls just before eating to keep the greens crisp and the tempeh from making the quinoa soggy.
• Tip: Add a creamy element. If you’re not vegan, a dollop of cool sour cream or Greek yogurt on top is divine. For a dairy-free option, a tahini-lemon drizzle (just thin tahini with water and lemon juice) adds a wonderful creaminess.
• Tip: Get creative with crunch. Right before serving, sprinkle on some toasted sunflower seeds, pumpkin seeds, or even some tortilla strip crunch for an extra layer of texture that really elevates the bowl.

FAQs

Can I bake the tempeh instead of pan-frying it?
Absolutely! Baking is a great hands-off method. Preheat your oven to 375°F (190°C). Toss the steamed and cubed tempeh with the oil and tamari, then spread it on a parchment-lined baking sheet. Bake for 15 minutes, then toss with the barbecue sauce and bake for another 5-10 minutes, until sticky. The texture will be slightly less crispy than pan-frying but still delicious.

I can’t find tempeh. What can I use instead?
Extra-firm tofu is the best substitute. Press it well to remove excess water, then cube and follow the same cooking instructions. Chickpeas are another great option—just pat them dry and pan-fry until slightly crispy before adding the sauce. The cooking time might be a little shorter for chickpeas.

How long do the leftovers keep?
The components will keep separately in airtight containers in the fridge for 3-4 days. The tempeh and quinoa reheat well in the microwave or a skillet. I’d recommend storing the fresh veggies (especially the avocado) separately and adding them fresh when you reassemble your bowl.

Is this recipe gluten-free?
It can be easily! Just ensure you use tamari instead of soy sauce (as tamari is typically wheat-free) and check that your Worcestershire sauce is a gluten-free certified brand, as many traditional versions contain barley malt vinegar.

My sauce is too thick/thin. How can I fix it?
If it’s too thick and sticking to the pan, simply add a tablespoon or two of water to thin it out to a saucy consistency. If it’s too thin after simmering, you can let it cook for another minute or two to reduce further, or create a quick slurry with a teaspoon of cornstarch and a tablespoon of water, stir it in, and simmer for a minute until thickened.