SMOKY TEMPEH WITH ROASTED VEGETABLE POWER BOWL
This vibrant plant-based Smoky Tempeh With Roasted Vegetable Power Bowl features savoury barbecue tempeh served alongside roasted sweet potato and kale for a nutrient-dense and high-fibre meal. This bowl contains bold flavours and a hearty texture. The combination of smoky barbecue sauce, earthy sweet potatoes and iron-rich kale delivers both satisfaction and nourishment. Tempeh is a fermented soy product that offers complete protein and gut-friendly benefits, while the sweet potatoes provide complex carbohydrates for sustained energy. Kale contributes antioxidants and crunch, making this dish both balanced and energising. This Smoky Tempeh With Roasted Vegetable Power Bowl is ideal for a weeknight dinner, meal preparation or part of a plant-forward lunch that’s quick to prepare and bursting with wholesome ingredients. Chilli flakes add a subtle kick. Whether you’re fuelling post-workout recovery or simply seeking a hearty vegan plate, this recipe checks all the right boxes for simplicity, taste and nutrition.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Roast, Sauté, Pan-Fry, One-Pot Wonders
OCCASION/HOLIDAY
Backyard BBQ, Summer, Fall, Father’s Day, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, High Fibre, Quick & Easy, Healthy, Low/No Sugar, Low Fat, Organic, Wheat / Gluten-Free
DISH TYPE
Main Course
INGREDIENTS
There are the following ingredients for Smoky Tempeh With Roasted Vegetable Power Bowl:
- 100 grams | 3.53 ounces | tempeh, sliced
- 70 grams | 2.47 ounces | ½ cup sweet potato cubes
- 20 grams | 0.71 ounces | ½ cup chopped kale
- 15 millilitres | 0.51 fluid ounces | 1 tablespoon barbecue sauce
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon olive oil
- 1 gram | 0.04 ounces | pinch of chilli flakes
FULL NUTRITIONAL INFORMATION
- Calories: 327.5 kilocalories
- Fat: 15.7 grams
- Saturated Fat: 2.9 grams
- Carbohydrates: 30.8 grams
- Sugars: 10.6 grams
- Sodium: 228.1 milligrams
- Fibre: 8.4 grams
- Protein: 22.2 grams
- Calcium: 187.4 milligrams
- Iron: 3.6 milligrams
- Potassium: 751.5 milligrams
PREPARATION
These steps are followed for the preparation of Smoky Tempeh With Roasted Vegetable Power Bowl:
- Preheat The Oven: Preheat your oven to 200°C (180°C fan) and line a small baking tray with parchment paper.
- Prepare The Sweet Potato: Toss sweet potato cubes with half the olive oil and a pinch of salt. Spread them out evenly on the tray.
- Roast The Potatoes: Roast for 20 to 25 minutes, turning once halfway through, until golden and tender.
- Cook The Tempeh: Heat a frying pan over medium heat. Add the remaining olive oil, then place the sliced tempeh into the pan.
- Sear Until Golden: Cook the tempeh for 3 to 4 minutes per side until lightly golden and crisp on the edges.
- Add The Sauce: Pour barbecue sauce over the tempeh and sprinkle in the chilli flakes. Stir to coat evenly and cook for an additional 1 to 2 minutes.
- Sauté The Kale: Push the tempeh to one side of the pan and add chopped kale. Sauté for 2 to 3 minutes until wilted but still vibrant.
- Assemble And Serve: Plate the roasted sweet potatoes, spoon the barbecue tempeh and kale on the side and serve Smoky Tempeh With Roasted Vegetable Power Bowl warm.
PREPARATION TIME
10 minutes
COOKING TIME
34 minutes
TIPS
Here are some helpful tips for Smoky Tempeh With Roasted Vegetable Power Bowl:
- Steam Tempeh First: For milder flavour and better texture, steam the tempeh for 10 minutes before pan-frying
- Use Pre-Cut Vegetables: Save time by using pre-chopped kale and frozen sweet potato cubes.
- Avoid Overcrowding: Pan-fry tempeh in batches if needed to keep it crisp and not soggy.
- Control Spice Level: Adjust the chilli flakes to suit your heat preference or omit altogether.
- Double The Sauce: If you like extra saucy tempeh, which increases the barbecue sauce slightly.
VARIATIONS
- Add Grains: Serve with quinoa, couscous or brown rice for a more filling meal.
- Different Greens: Swap kale with spinach, chard or collard greens.
- Smoky Addition: Add a pinch of smoked paprika or liquid smoke for extra depth.
- Alternative Protein: Replace tempeh with firm tofu or seitan if preferred.
- Low-Sugar Option: Use homemade or low-sugar barbecue sauce for a reduced-sugar version.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze components separately in airtight bags for up to 2 months.
- Reheating: Reheat sweet potatoes in the oven or air fryer. Tempeh and kale in a pan.
- Meal Preparation: Prepare the sweet potatoes and tempeh in advance for quick assembly during the week.
