Fall Harvest BBQ Tempeh Bowl

Fall Harvest BBQ Tempeh Bowl

  • Author: Deborah Davis
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 3-4 1x
  • Category: Main Dish, Entree
  • Method: Stove top, Oven, Baked
  • Cuisine: Vegetarian, Vegan


Prep a few ingredients over the weekend and you can toss together this fall harvest BBQ tempeh bowl together any night of the week for a healthy, filling meal.


For the Quinoa:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth

For the Vegetables:

  • 1 delicata squash, seeds removed and sliced in 1/3″ slices
  • 34 carrots, peeled and quartered
  • 1/2 pound brussels sprouts, halved
  • 12 tablespoons olive oil
  • Salt
  • Ground Black Pepper

For the Tempeh:

  • 1 (8 oz.) package tempeh
  • 1 tablespoon olive oil
  • 1/3 cup BBQ sauce


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In a small saucepan, combine the quinoa and broth. Bring to a simmer and cover. Cook for 15-20 minutes or until liquid is absorbed. Turn off the heat and allow to sit another 5 minutes with the lid on. Remove the lid and fluff with a fork. Set aside.
  3. On a large baking sheet, arrange vegetables evenly and drizzle with olive oil. Sprinkle with salt and pepper. Bake for 35-40 minutes or until fork tender.
  4. Cut the tempeh into small triangles. Drizzle with 1 tablespoon olive oil and arrange on a baking sheet. Bake 7-10 minutes or until it starts to brown. Drizzle with BBQ sauce, tossing to coat and return to the oven another 7-10 minutes. Add more BBQ sauce before serving if desired.
  5. To assemble bowls, layer quinoa, vegetables, and tempeh. Top with ranch or whatever dressing you desire.