Smoky BBQ Tempeh and Black Bean Bowl

Ingredients

• 7 oz tempeh
• 1 cup canned black beans, drained and rinsed
• 3/4 cup frozen sweet corn
• 3/4 cup cooked brown rice
• 3 tbsp barbecue sauce
• 1 tbsp olive oil
• 1.5 cups mixed salad greens
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 medium lime
• 1/2 tsp salt

Instructions

1. Cut the tempeh into 1.5 cm cubes. Bring a small pot of water to a simmer and steam the tempeh cubes for 8 minutes — this quick steam removes any bitterness and helps it soak up the BBQ glaze. Drain and pat dry.
2. Heat the olive oil in a large nonstick skillet over medium-high heat until it shimmers. Add the tempeh in a single layer and cook undisturbed for 2 minutes, then turn and brown the other sides, about 5 minutes total, until deep golden.
3. Push the tempeh to one side and add the corn to the open space. Let it sit untouched for 2 minutes so it chars in spots, then stir. Sprinkle in the smoked paprika, garlic powder, and 1/4 tsp salt and toss for 30 seconds until fragrant.
4. Add the black beans and barbecue sauce with 2 tbsp water. Stir to coat and cook for 2-3 minutes, until the sauce thickens and clings to the tempeh in a sticky glaze. Squeeze in half the lime and turn off the heat.
5. Warm the brown rice and divide it between two bowls. Add a handful of greens to each, then pile on the BBQ tempeh, beans, and corn.
6. Cut the remaining lime into wedges and serve alongside for squeezing. Taste and add the last 1/4 tsp salt only if needed — the BBQ sauce is already salty.

Nutrition (per serving)

Calories

553

Protein

30 g

Fat

20 g

Carbs

67 g