BBQ Tempeh Bowl with Roasted Sweet Potato and Ranch Sauce
A colourful, comforting meal bowl combining flavourful BBQ tempeh, tender roasted sweet potato, fresh lettuce, creamy ranch sauce and the crunch of corn chips. Perfect for a quick, nutritious lunch full of flavour!
In the collections
The ingredients
- 2 cups sweet potatoes, roughly chopped◦ Oil spray
- salt and pepper
- 440 g tempeh, grated
- ½ cup FitCook barbecue sauce
- ½ cup water
- 4 cups lettuce, chopped
- 2 cups tomatoes, chopped
- 2 cups corn chips
- 1 Dairy-Free Ranch Dip, batch
The method
- Preheat the oven to 400°F (204°C).
- On a small baking sheet, arrange the sweet potatoes. Drizzle with a bit of oil, then season with salt and pepper. Toss well to coat. Bake in the centre of the oven for about 30 minutes.
- In a medium skillet, add the tempeh, BBQ sauce and water. Cook over medium heat for 5 to 10 minutes. Set aside.
- Divide the lettuce, tomatoes, chips, sweet potatoes and tempeh among 4 large bowls. Add about 3 tbsp of the ranch sauce to each bowl just before serving.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 520Calories
- 24 gFat
- 49 gCarbs
- 7 gFibre
- 28 gProtein
Tempeh is low in saturated fat, cholesterol-free and provides all the essential amino acids, making it a heart-healthy protein source.
Tempeh and sweet potatoes are high in fibre, which supports digestion, helps stabilize blood sugar and cholesterol, and promotes good gut health.
