BBQ Tempeh Rice Bowl

Tempeh is essentially fermented soybeans. It is a great source of protein, iron, magnesium, calcium and other nutrients.

Tempeh is better if you marinate it the night before or even a couple of hours before cooking it.


  • 1 tablespoon olive oil
  • 1 cup Jasmin rice
  • 1 1/2 cups water
  • 1 teaspoon salt (for the rice)
  • organic original (no flavor) tempeh
  • 3/4 cup BBQ sauce
  • 10 leaves of fresh parsley (optional)
  • 2 cloves of garlic
  • 2 heads of fresh broccoli (it could be frozen as well)
  • 1/3 cup vegan butter (for sautéing the broccoli)
  • Salt and pepper to taste ( for the broccoli)
  • 3 tablespoons avocado oil (for frying the tempeh)
  • 3 green onions (chopped)


The night before; cut the tempeh and place it in a ziplock bag.  Add the BBQ sauce, garlic and parsley, and refrigerate.

  • Add olive oil, rice, salt and water to a medium saucepan.
  • Bring to a boil.
  • Once is boiling, cover with a lid and simmer on low for 20 minutes.
  • Take the lid off, gently stir and set aside.
  • Cut the broccoli and place the florets in a large skillet, add butter, salt and pepper and sauté. Set aside.
  • Add avocado oil to a large skillet, place the tempeh and cook on medium for 10 minutes on one side, and 5-7 minutes on the other side.
  • Serve and garnish with green onions.

I got it from my local grocery store but have also seen it at Walmart and health food stores.

If possible, refrigerate overnight.

BBQ Sauce
Cutting Board