BBQ Tempeh Kale Bowl

This easy protein-rich plant-powered bowl will fill you up and satisfy your taste buds! KAle, tempeh, BBQ sauce, hummus and sweet cornbread. Crunchy carrots too.

Prep Time5

Cook Time15

Total Time20

Servings: servings

Author: Kathy Patalsky

Equipment

skillet

Ingredients

1 tsbp olive oil extra virgin
8 oz tempeh cubed
⅓ cup bbq sauce
5 cups kale about 1 bunch, thick stems removed
½ cup carrots baby carrots or sticks
2 slices vegan corn bread
2 tablespoon vegan butter
½ cup hummus
sliced radishes optional

Instructions

Warm a skillet over hight heat. Add the olive oil. When oil is hot, add in the tempeh cubes. Saute for 3-4 minutes to brown, flipping every few minutes.
Turn heat to low and slowly pour in the BBQ sauce. Toss the cubes in the sauce to coat.
Push the cubes to one side of the pan and add in the kale. Cover with a lid and turn off heat - the kale should lightly wilt and soak up some of the flavorful BBQ sauce too.
Using premade corn bread is the easiest method! I pull a slice from my freezer, warm in the microwave for a minute, then top with vegan butter.
Plate! Distribute the kale between two bowls. Then follow up with the tempeh. Add the carrots and cornbread and dollop your hummus on the side. Radishes are totally optional. Serve warm!

Notes

nutrition info does not include corn bread.

Nutrition Estimate