Why You’ll Love This BBQ Tempeh Sweet Potato Bowl
- It’s a total texture party. You get the firm, meaty bite of the tempeh, the soft creaminess of the sweet potato, and the fresh crunch of the slaw all in one forkful. It’s seriously satisfying in a way that a lot of bowls aren’t.
- Meal prep heaven. Every component can be made ahead of time. Roast the sweet potatoes and tempeh on Sunday, whip up the slaw, and you’ve got lunches or dinners ready to assemble in under five minutes all week long.
- Incredibly versatile. Not a fan of red cabbage? Use kale. Want more heat? Add some jalapeños to the slaw or a dash of hot sauce to the BBQ glaze. This recipe is a fantastic template you can make your own.
- It’s genuinely nourishing. Packed with plant-based protein from the tempeh, complex carbs from the sweet potatoes, and a bunch of vitamins from the fresh veggies, this bowl fuels you properly without weighing you down.
Ingredients & Tools
- For the Roasted Sweet Potatoes:
- 2 medium sweet potatoes (about 500g), peeled and cubed
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- For the BBQ Tempeh:
- 1 package (225g) tempeh, cut into 1/2-inch cubes
- 2 tbsp tamari or soy sauce
- 1 tbsp olive oil
- 1/2 cup your favorite BBQ sauce (plus extra for serving)
- 1 tbsp maple syrup or agave nectar
- 1 tsp apple cider vinegar
- For the Quick Slaw:
- 2 cups finely shredded red cabbage
- 1 large carrot, grated
- 2 tbsp chopped fresh cilantro or parsley
- 2 tbsp lime juice (about 1 lime)
- 1 tbsp olive oil
- Pinch of salt
- For Serving:
- Cooked quinoa or brown rice
- 1 ripe avocado, sliced
- Extra cilantro for garnish
Tools: Two baking sheets, parchment paper, a medium mixing bowl, a small bowl for the sauce.
The quality of your BBQ sauce really matters here—it’s the main flavor driver for the tempeh. Choose one you genuinely love the taste of on its own. And don’t skip the apple cider vinegar in the tempeh glaze; it adds a necessary tang that cuts through the sweetness perfectly.
Serves: 3 | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your tempeh. Plain, organic tempeh is your best bet. Sometimes you can find flavored varieties, but for this recipe, you want a blank canvas to soak up all that BBQ goodness.
- To steam or not to steam? Steaming tempeh for 10 minutes before marinating is a pro-move. It removes any slight bitterness and helps the tempeh absorb the sauce much more effectively. It’s an extra step, but honestly, it makes a noticeable difference.
- Cube everything evenly. When you’re chopping the sweet potatoes and the tempeh, try to get them as uniform as possible. This ensures everything cooks at the same rate, so you don’t end up with some burnt pieces and some undercooked ones.
- Don’t overcrowd the pan. This is the golden rule of roasting! Use two baking sheets if you need to. Giving the sweet potatoes and tempeh space allows the hot air to circulate, which is what gives you those deliciously crispy edges instead of steamed, soggy veggies.
How to Make BBQ Tempeh Sweet Potato Bowl
Step 1: Prep and Roast the Sweet Potatoes. Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss your cubed sweet potatoes with the olive oil, smoked paprika, garlic powder, salt, and pepper until they’re evenly coated. Spread them out in a single layer on the prepared sheet. Pop them in the oven—they’ll need a head start since they take longer to cook than the tempeh. You’re looking for them to be tender and lightly browned at the edges, which usually takes about 25-30 minutes.
Step 2: Prepare the BBQ Tempeh. While the sweet potatoes are roasting, let’s tackle the tempeh. If you’re steaming it, place the cubed tempeh in a steamer basket over boiling water for about 10 minutes. Then, in a medium bowl, whisk together the tamari, olive oil, BBQ sauce, maple syrup, and apple cider vinegar. Add the (steamed or unsteamed) tempeh cubes to the bowl and gently toss until every piece is thoroughly coated in that glossy, sticky sauce. Let it sit for at least 10 minutes to marinate—the longer, the better!
Step 3: Cook the Tempeh. After the sweet potatoes have been in the oven for about 15 minutes, it’s time to add the tempeh. Line another baking sheet with parchment. Using a slotted spoon, transfer the tempeh to the second sheet, spreading it out in a single layer. Reserve the extra marinade left in the bowl. Place the tempeh in the oven alongside the sweet potatoes. Now, both sheets are roasting together. Bake for 12-15 minutes, then flip the tempeh pieces and brush them with the reserved marinade. Cook for another 5-10 minutes, until the tempeh is firm and has crispy, caramelized edges.
Step 4: Make the Quick Slaw. This is the refreshing element that brings everything together. In your medium mixing bowl, combine the shredded red cabbage, grated carrot, and chopped cilantro. Drizzle with the lime juice and olive oil, add a pinch of salt, and toss everything together. Honestly, just massaging it with your hands for a minute helps to soften the cabbage slightly and meld the flavors. Set it aside while everything else finishes up.
Step 5: Assemble Your Bowls. This is the fun part! Divide your cooked quinoa or brown rice among three bowls. Top with a generous portion of the roasted sweet potatoes and the BBQ tempeh. Add a big handful of the vibrant purple slaw and a few slices of creamy avocado. Drizzle a little extra BBQ sauce over the top if you like, and finish with a sprinkle of fresh cilantro. The contrast of the warm, smoky ingredients with the cool, crunchy slaw is absolutely divine.
Serving Suggestions
Complementary Dishes
- Garlic Sautéed Greens — A side of kale or spinach cooked with a little garlic adds a savory, earthy element that complements the sweetness of the bowl beautifully.
- Simple Cornbread Muffins — For a truly comforting meal, a warm, slightly sweet cornbread muffin on the side is perfect for scooping up any leftover sauce.
- Spicy Black Bean Soup — If you’re serving this to a crowd, a light, brothy black bean soup makes a fantastic starter that stays within the theme.
Drinks
- Sparkling Water with Lime — The effervescence and citrus cut through the richness of the BBQ sauce and cleanse the palate between bites.
- Hoppy IPA — The bitterness of a good IPA stands up wonderfully to the smoky, sweet flavors in this bowl, making for a really satisfying pairing.
- Iced Hibiscus Tea — Its tart, cranberry-like flavor is incredibly refreshing and balances the sweetness without adding more sugar.
Something Sweet
- Grilled Pineapple with Coconut Flakes — A few rings of grilled pineapple echo the sweet and smoky notes of the main dish for a light, tropical dessert.
- Dark Chocolate Avocado Mousse — Rich, creamy, and not too sweet, this is a decadent yet healthy-feeling way to end the meal on a chocolatey note.
- Vegan Vanilla Bean Ice Cream — Sometimes, simple is best. A scoop of cool, creamy vanilla ice cream is the ultimate contrast to the warm, savory bowl.
Top Mistakes to Avoid
- Mistake: Cutting the sweet potatoes too large. If your cubes are bigger than an inch, they’ll take forever to cook through and won’t get those nice caramelized edges. Aim for a consistent, bite-sized dice.
- Mistake: Skipping the flip on the tempeh. If you don’t flip the tempeh halfway through cooking, one side will get too dark and potentially burn while the other side steams. Flipping ensures even crispiness.
- Mistake: Dressing the slaw too early. If you make the slaw hours in advance, the cabbage will release water and become wilted and soggy. For the best crunch, toss it with the lime juice and oil right before serving.
- Mistake: Using a watery BBQ sauce. A thin, vinegary sauce won’t coat the tempeh well and can make it steam instead of roast. Look for a thicker, sticker sauce for the best glaze.
Expert Tips
- Tip: Make a double batch of BBQ tempeh. It’s fantastic leftover! Chop it up and toss it into salads, wraps, or even on top of vegan pizza throughout the week. It’s a fantastic protein boost to have on hand.
- Tip: Add a creamy drizzle. Whisk together a couple of tablespoons of tahini with the juice of half a lemon and a splash of water until smooth. Drizzling this over the assembled bowl adds a wonderful, creamy, tangy layer.
- Tip: Get creative with the base. While quinoa and brown rice are classics, this bowl is also amazing on a bed of cauliflower rice for a lighter option, or even with crispy roasted potatoes for the ultimate comfort food experience.
- Tip: Toast your grains. Before cooking your quinoa or rice, toast it in a dry saucepan for a few minutes until it smells nutty. This simple step adds a depth of flavor that makes the entire bowl taste more complex.
FAQs
Can I make this bowl ahead of time?
Absolutely! This is a fantastic meal-prep recipe. Store each component separately in airtight containers in the fridge. The roasted sweet potatoes and BBQ tempeh will keep for up to 4 days. The slaw is best made fresh, but you can pre-shred the cabbage and carrot and store them together, then just add the dressing when you’re ready to eat. To reheat, warm the sweet potatoes and tempeh in a skillet over medium heat or in the microwave until heated through, then assemble your bowl.
I’m not a fan of tempeh. What can I use instead?
No problem! Extra-firm tofu, pressed and cubed, would work wonderfully following the same method. You could also use chickpeas—just toss them in the BBQ sauce and roast until slightly crispy. For a whole different twist, large king oyster mushroom slices, shredded with a fork to have a “pulled” texture, are absolutely incredible with BBQ sauce.
How can I make this spicier?
There are so many easy ways to add heat! You can mix a teaspoon of chipotle powder or a few dashes of your favorite hot sauce into the BBQ sauce marinade. Alternatively, add some sliced fresh jalapeños or a sprinkle of red pepper flakes to the slaw for a fresh, spicy crunch. A drizzle of sriracha or chili crisp over the finished bowl is also a quick and delicious option.
Is tempeh gluten-free?
Tempeh itself, which is made from fermented soybeans, is naturally gluten-free. However, you must check the labels, as some brands might include grains like barley. Also, be sure to use a gluten-free BBQ sauce and tamari (instead of soy sauce) to keep the entire recipe gluten-free.
My tempeh isn’t getting crispy. What am I doing wrong?
The most common culprit is overcrowding the baking sheet. If the tempeh pieces are touching, they’ll steam instead of roast. Make sure they have plenty of space. Also, ensure your oven is fully preheated and you’re using the reserved marinade to brush them halfway—the sugar in the sauce helps with caramelization. Finally, don’t be afraid to let them go for a few extra minutes if they still seem soft.
Bbq Tempeh Sweet Potato Bowl
This BBQ Tempeh Sweet Potato Bowl is a flavor explosion! Smoky, sweet, & tangy with crispy tempeh & roasted sweet potatoes. A simple, healthy, & satisfying plant-based meal perfect for lunch or dinner.
Ingredients
Ingredients
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2 medium sweet potatoes (about 500g, peeled and cubed)
-
1 tbsp olive oil (for sweet potatoes)
-
1/2 tsp smoked paprika
-
1/2 tsp garlic powder
-
salt and black pepper (to taste)
-
1 package tempeh (225g, cut into 1/2-inch cubes)
-
2 tbsp tamari or soy sauce
-
1 tbsp olive oil (for tempeh)
-
1/2 cup BBQ sauce (your favorite, plus extra for serving)
-
1 tbsp maple syrup or agave nectar
-
1 tsp apple cider vinegar
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2 cups red cabbage (finely shredded)
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1 large carrot (grated)
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2 tbsp fresh cilantro or parsley (chopped)
-
2 tbsp lime juice (about 1 lime)
-
1 tbsp olive oil (for slaw)
-
pinch salt
-
cooked quinoa or brown rice (for serving)
-
1 ripe avocado (sliced)
-
extra cilantro (for garnish)
Instructions
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Prep and Roast the Sweet Potatoes. Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss your cubed sweet potatoes with the olive oil, smoked paprika, garlic powder, salt, and pepper until they're evenly coated. Spread them out in a single layer on the prepared sheet. Pop them in the oven—they'll need a head start since they take longer to cook than the tempeh. You're looking for them to be tender and lightly browned at the edges, which usually takes about 25-30 minutes.01
-
Prepare the BBQ Tempeh. While the sweet potatoes are roasting, let's tackle the tempeh. If you're steaming it, place the cubed tempeh in a steamer basket over boiling water for about 10 minutes. Then, in a medium bowl, whisk together the tamari, olive oil, BBQ sauce, maple syrup, and apple cider vinegar. Add the (steamed or unsteamed) tempeh cubes to the bowl and gently toss until every piece is thoroughly coated in that glossy, sticky sauce. Let it sit for at least 10 minutes to marinate—the longer, the better!02
-
Cook the Tempeh. After the sweet potatoes have been in the oven for about 15 minutes, it's time to add the tempeh. Line another baking sheet with parchment. Using a slotted spoon, transfer the tempeh to the second sheet, spreading it out in a single layer. Reserve the extra marinade left in the bowl. Place the tempeh in the oven alongside the sweet potatoes. Now, both sheets are roasting together. Bake for 12-15 minutes, then flip the tempeh pieces and brush them with the reserved marinade. Cook for another 5-10 minutes, until the tempeh is firm and has crispy, caramelized edges.03
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Make the Quick Slaw. This is the refreshing element that brings everything together. In your medium mixing bowl, combine the shredded red cabbage, grated carrot, and chopped cilantro. Drizzle with the lime juice and olive oil, add a pinch of salt, and toss everything together. Honestly, just massaging it with your hands for a minute helps to soften the cabbage slightly and meld the flavors. Set it aside while everything else finishes up.04
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Assemble Your Bowls. This is the fun part! Divide your cooked quinoa or brown rice among three bowls. Top with a generous portion of the roasted sweet potatoes and the BBQ tempeh. Add a big handful of the vibrant purple slaw and a few slices of creamy avocado. Drizzle a little extra BBQ sauce over the top if you like, and finish with a sprinkle of fresh cilantro. The contrast of the warm, smoky ingredients with the cool, crunchy slaw is absolutely divine.05
