BBQ Tempeh, Broccoli, and Guacamole Bowls

"🌱BBQ tempeh, chunky guacamole, roasted broccoli, air fryer plantains 😋and some homemade deconstructed salsa🌱 Broccoli is sooo sweet when you roast it. I just love it this way. Have a fabulous day friends.💚"
-- @cookingforpeanuts

A Note from Feedfeed

BBQ Tempeh, fried plantains, rice, guacamole..oh my! This lunch bowl has layers of flavor from spicy sweet and tangy! 

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  • Recipe Card
Prep time 10mins
Cook time 25mins
Serves or Makes: 2

Recipe Card

For the BBQ Tempeh


  • 1 (8 ounce) block tempeh,
  • BBQ sauce, as needed

To Make the BBQ Tempeh


  • Step 1

    Put tempeh in a small pot with enough water to cover it. Bring to a boil and cook for 5 minutes.

  • Step 2

    Drain and slice into rectangles about 2 1/2-inches wide and 1/8-inch thick. Toss with BBQ sauce, making sure the tempeh is all covered, for 15 minutes.

  • Step 3

    Heat a skillet and add tempeh and BBQ sauce. Sear for 2 minutes each side. Remove from heat and brush the tempeh with some of the warmed BBQ sauce.

For the Roasted Broccoli


  • 1 head broccoli, cut into florets
  • splash balsamic vinegar
  • Garlic powder, to taste
  • Black pepper, to taste
  • Salt, to taste

To Make the Roasted Broccoli

  • Step 1

    Preheat oven to 475ºF. Toss broccoli with balsamic vinegar, garlic powder and black pepper. Roast until slightly charred, about 15-20 minutes. Salt to taste.

For the Chunky Guacamole


  • 1 large avocado, smashed
  • 1/4 jalapeno pepper, deseeded and finely diced
  • 1/4 cup diced tomatoes
  • 2 tablespoons diced red onion
  • 1 tablespoon chopped cilantro
  • 2 teaspoons fresh lime juice
  • Salt, to taste
  • Black pepper, to taste
  • Red pepper flakes, to taste
  • Brown rice, for serving

To Make the Chunky Guacamole

  • Step 1

    Mix all ingredients. Adjust seasoning to taste.