sticky bbq tempeh & game day macro bowl
Back in the glory days (okay so a little more than a year ago) I was self-crowned ‘Queen of Super Bowl eats.’ I may not have watched a minute of the game but you best believe I was celebrating with food. Pulled pork, wings, fries, nachos, chili. Whatever your stance on these, they are a North American favourite this weekend in February- and for good reason. Shareable, dip-able, comforting, spicy and washed down perfectly with a beer. This is what Superbowl food is all about!
Although I may have distanced myself from the deep fryer, comfort cooking is still really important to me. Hot sauce and barbeque sauce DO have a place in the plant- based kitchen, and can transform your healthy dishes to pub-inspired grub.
This macro bowl was brought on by my new addiction to tempeh. It wasn’t love at first bite for me and this fermented friend. But I continued to experiment because I noticed an increase in stable energy whenever I ate it. 17 grams of protein in a serving is pretty hard to beat in a plant food- and because its fermented our body has an easier time digesting and absorbing its nutrients.
So what was my my solution to flavouring any lack luster food? Throw a solid barbeque sauce on it. and roast it till its golden brown…Cue the ‘Aha Moment’. Tempeh and I just became best friends.
Soon after birthed my new favourite meal…
Tempeh + Black Rice + Raw Greens + Sweet Potatoes = a balanced bowl full of digestible protein, nourishing carbohydrates, vitamins, minerals, enzymes and ALL THAT GOOD STUFF TO KEEP YOU LEAN, POWERFUL & GLOWING!
I like to make this in batches of 2 or 3 to save some time and bring for a busy workday! This is also the perfect meal after an intense workout- your body will be craving those macronutrients!
game day macro man-bowl (one serving)
- Smoky glazed tempeh (recipe follows)
- Honey-Tahini dressing (recipe follows)
- Perfect roasted sweet potato fries (recipe follows)
- 1 1/4 cup fresh raw broccoli or other greens
- 1/3 cup cooked black, brown, or wild rice
smoky glazed tempeh recipe
- 80 grams plain tempeh
- 2 tbsp. favourite bbq sauce
- 2 tsbp. buffalo sauce
- 1 tsp. tamari
- salt and pepper
honey- tahini dressing recipe
- 2 tbsp. of tahini
- 2 tbsp. of hummus (or more tahini)
- 2 tsp of apple cider vinegar
- 1/2 tsp of honey or maple syrup
- 1/2 tsp of Dijon mustard
- pinch salt
To make the Perfect Sweet Potato Fries: Slice sweet potatoes to your desired shape. I did thick cut rectangles. Let potato pieces soak in a bowl of water for 3o minutes- this removes some of their starchiness and makes them extra crispy! Dry off thoroughly and drizzle with 1 tsp of coconut oil and season with sea salt. Set aside. Preheat oven to 425 F and place oven rack 3/4 way to the top. Prepare pan with parchment paper or cooking spray. Bake in oven for 30 minutes; flipping half way through.
Make Tempeh while potatoes are roasting: Slice or cube your tempeh, and smother in all of the sauce ingredients. Let sit 10-20 minutes to marinate the flavours. Heat oil in a medium saute pan over medium heat. Add tempeh and cook until each side is golden brown, about 5 minutes each side.
To make the Honey-Tahini Dressing: simply whisk all ingredients together and season to taste! Set aside.
To serve: Combine all bowl items and drizzle with as much dressing as you like! If enjoying the next day keep the dressing on the side to keep potatoes crispy. Sprinkle with extra salt and pepper or nutritional yeast if preffered!
Follow your bliss