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Make this uber healthy BBQ tempeh and ranch kale bowl your go-to vegan meal for summer.
Ingredients
For the Bowl:
- 2 sweet potatoes
- 2 tablespoons olive oil (divided)
- Salt and Black Pepper, to taste
- 1 (8 oz.) package tempeh
- 1/2 cup barbecue sauce
For the Kale:
- 1 bunch kale
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and ground black pepper, to taste
To Serve:
- Vegan ranch dressing
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Cut sweet potatoes into small cubes and toss in 1 tablespoon of the olive oil. Transfer to baking sheet and spread into single layer. Sprinkle with salt and black pepper.
- Cut tempeh into triangles and toss in the other 1 tablespoon of olive oil. Transfer to the game baking sheet as the sweet potatoes and bake for 20 minutes.
- Transfer tempeh to a bowl with barbecue sauce and toss to coat. Transfer back to the pan and bake another 15 minutes. Brushing extra sauce onto tempeh halfway through baking.
- While tempeh and potatoes are baking, cut stems from kale leaves and chop. Add olive oil to large stock pot and add kale. Cook until kale has wilted, about 5-7 minutes. Stir in the yeast, parsley, garlic, onion, salt, and pepper and cook another minute. Turn off the heat and set aside.
- To assemble bowls, divide potato, kale, and tempeh between 2 bowls. Drizzle with vegan ranch dressing.
Notes
This dish can also be made on the stove top if you don’t want to turn on your oven. Stir fry potatoes in oil in a skillet over medium heat tossing occasionally until softened and lightly browned.
To make the tempeh, stir fry tempeh with 1 tablespoon of oil in a skillet until golden brown, about 7-10 minutes. Stir in barbecue sauce until coated.