BBQ Tempeh Quinoa Bowls with Ranch Dressing

BBQ Tempeh Quinoa Bowls with Ranch Dressing

These delicious BBQ tempeh quinoa bowls with ranch dressing make an easy, healthy, and vegan-friendly meal that is packed with flavor. Quinoa is a superfood grain, high in fiber and protein, while tempeh adds a chewy texture and smoky flavor. The tangy and creamy ranch dressing ties it all together for a delicious and satisfying meal.

Ingredients

For the BBQ Tempeh:

• 1 package of tempeh, cut into cubes
• 1/4 cup of your favorite BBQ sauce
• 1 tablespoon olive oil

For the Quinoa:

• 1 cup of quinoa, rinsed
• 2 cups of vegetable broth

For the Bowls:

• 1/2 cup of cooked black beans
• 1/2 cup of corn kernels
• 1 bell pepper, diced
• 1/2 an onion, diced
• 1/4 cup of cilantro, chopped
• 1 avocado, sliced
• 1 lime, quartered

For the Ranch Dressing:

• 1/2 cup silken tofu
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Preparation

Begin by preheating the oven to 375 degrees Fahrenheit. In a medium-sized bowl, combine the cubed tempeh with the BBQ sauce and olive oil and mix until the tempeh is evenly coated. Spread the tempeh out on a parchment-lined baking sheet and bake for 25 minutes, stirring once halfway through.

Meanwhile, in a medium-sized pot, bring the vegetable broth to a boil. Once boiling, add the quinoa, reduce the heat to low, and cover the pot. Cook for 15 minutes, until the quinoa is fluffy and all of the liquid is absorbed.

In a large bowl, combine the cooked tempeh, cooked quinoa, black beans, corn, bell pepper, onion, and cilantro. Mix until everything is evenly combined.

To make the ranch dressing, combine the silken tofu, olive oil, apple cider vinegar, lemon juice, garlic powder, onion powder, dried dill, sea salt, and black pepper in a blender or food processor. Blend until smooth and creamy.

Divide the BBQ tempeh quinoa mixture into four bowls. Top each bowl with sliced avocado and a lime wedge. Drizzle with ranch dressing and serve.

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