Looking for a plant-based dinner that delivers a serious punch of flavour without the fuss? Look no further than this spectacular Barbecue Tempeh Rice Bowl, crowned with a tangy, spicy lime sriracha sauce. This isn't just another vegan recipe; it's a vibrant, textural masterpiece that will become a firm favourite in your weekly rotation.
Why This Tempeh Bowl Will Become Your New Obsession
Forget bland and boring vegan food. This recipe, championed by the brilliant Meera Sodha, transforms the humble soybean cake, tempeh, into a smoky, caramelised delight. Paired with fluffy rice, crisp vegetables, and a sauce that sings with flavour, it’s a complete, satisfying meal that proves healthy eating is anything but dull.
Ingredients For Your Flavour Adventure
For the BBQ Tempeh:
- 1 block of tempeh, cut into bite-sized cubes
- 2 tbsp tomato ketchup
- 1 tbsp tamari or soy sauce
- 1 tbsp maple syrup
- 1 tsp smoked paprika
- 1 tbsp olive oil
For the Lime Sriracha Sauce:
- 3 tbsp vegan mayonnaise
- 1 tbsp sriracha (adjust to your heat preference)
- Juice of 1 lime
- 1 tsp maple syrup
To Assemble:
- Cooked white or brown rice
- 1 ripe avocado, sliced
- Fresh coriander leaves
- Toasted sesame seeds
- Spring onions, finely sliced
How To Create This Vegan Masterpiece
Step 1: Marinate & Cook the Tempeh
In a bowl, whisk together the ketchup, tamari, maple syrup, and smoked paprika. Toss the tempeh cubes in this marinade until thoroughly coated. Heat the olive oil in a frying pan over a medium heat and cook the tempeh for 8-10 minutes, turning occasionally, until beautifully charred and sticky.
Step 2: Whip Up The Zesty Sauce
This is the magic elixir! Simply combine the vegan mayo, sriracha, fresh lime juice, and maple syrup in a small bowl. Stir until smooth and creamy. Taste and add more lime or heat as you see fit.
Step 3: Bring It All Together
Divide your fluffy rice between bowls. Top with the glistening BBQ tempeh, creamy avocado slices, and a generous drizzle of the lime sriracha sauce. Finish with a flourish of fresh coriander, spring onions, and a sprinkle of sesame seeds for that final crunch.
Chef's Tips For The Perfect Bowl
For the best texture, ensure your pan is hot before adding the marinated tempeh – this gives it that irresistible caramelised crust. Don’t overcrowd the pan; cook in batches if necessary. This dish is wonderfully adaptable: swap rice for quinoa or shredded lettuce, or add quick-pickled radishes for an extra tangy kick.
This BBQ Tempeh Rice Bowl is more than just a meal; it's a colourful, nutritious, and explosively flavourful experience that will delight vegans and meat-eaters alike. It’s the perfect answer to the question: what’s for dinner tonight?
