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! 


Prep time 10mins
Cook time 25mins
Serves or Makes: 2


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.