For the BBQ Tempeh

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

To Make the BBQ Tempeh

Method

• 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

Method

• 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

Method

• Step 1

  Mix all ingredients. Adjust seasoning to taste.