BBQ Tempeh and Basic Buddha Bowl

Hi all!

In honor of Vegweek – I wanted to provide 2 more vegan recipes for anyone to try (they are easy, I swear).

I’m pretty bad at taking pictures of my food both as I’m making it and before I eat it… Mainly because I’m hungry and impatient… but I managed to snap a few pictures of two recipes Scott and I have been using pretty frequently lately.

First is … BBQ Tempeh! Um – WOW – have you ever tried tempeh?? The texture is amazing and we love it way more than tofu. It has more of a “meat” kind of consistency too, so for the people missing it – this might be a good option for you!

We buy our tempeh from Trader Joe’s. You do have to be careful as tempeh is a fermented product – make sure it’s still okay to eat! Some mold is actually okay, but when it starts getting too black, ya better throw it away.

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I’m also not super great at following recipes with exact measurements.. but here’s the best I can do (cooking is supposed to be fun and half winging it anyways, right?)

  1. Cut the tempeh into slices.
  2. Grab a ziplock bag and throw them in there.
  3. Pour whatever seasoning you want – I simply use BBQ sauce that I have (vegan), throw a little pepper in the bag as well, and a tiny bit of apple cider vinegar. ** You can use whatever you want – if you want to let it marinate in some sort of oil with spices or a dry rub – go for it!**
  4. Place bag in the fridge for about 30-45 minutes. The longer you let it marinate, the better it will taste 😉
  5. Preheat the oven while you’re at it — like right when you put the bag in the fridge or so. I set mine at 350 for this!
  6. Once you’re all ready, place your tempeh on your baking sheet (I put aluminum foil on top of mine). Drizzle a little extra sauce or seasoning on there, too!
  7. Bake for 10-12 minutes, then flip to the other side for another 10-12 minutes.
  8. Ta -daaaaa, you’re done! Let it cool!

We tend to serve this over rice or quinoa, with a side of veggies and maybe some fruit for dessert 🙂 I end up getting the rice or quinoa prepped while the tempeh is still marinating in the fridge, but you can do as you please!

A few pics of the product (literally a few, my bad…)

And up next – something we eat frequently.. your “Basic Buddha Bowl”

Truly, we have found that eating vegan tends to be eating a lot of things out of a bowl. There are so many different combinations you can create and throw into a bowl. This is one example of ours!


Ingredients (use what you want): Sweet potatoes, quinoa, vegetable broth, red and green bell peppers, onion, garlic salt, black pepper, coconut oil, mushrooms, garbanzo beans (use any type of bean if you’d like), spinach, avocado.

  1. First of course preheat your oven. We set ours to 450 degrees.
  2. Prep those sweet potatoes of yours. I just rinse mine and then stick a bunch of holes in it with a fork. We usually put about 4-6 on our baking sheet depending on the size (on top of aluminum foil as well).
  3. Cook those bad boys for 35 minutes – but start checking them around 30. They should be easy to cut into with a fork. Again, this varies on the size.
  4. While those are cooking, get your quinoa going! This usually takes about 15 minutes to cook. We use red and white quinoa and it is always a 2:1 ratio of liquid:quinoa. We like to use 1 cup of vegetable broth and 1 cup of water with our 1 cup of quinoa (hopefully that makes sense). The veggie broth just gives it a little extra flavor, but it’s definitely not necessary.
  5. AND while that’s going – quinoa doesn’t take a ton of effort, really – you want to start sautéing your other veggies in a pan! So throw in those peppers, onions, and mushrooms first. Add a little coconut oil and some spices (garlic salt and pepper for me) and get to cookin’ !
  6. I usually have the pan on medium-high here, let it start simmering a little – maybe 5-6 minutes or so. Then I’ll add in the spinach and a tiny bit more coconut oil. Keep cooking but keep an eye on this – and remember your spinach will shrivel up to tiny little pieces (so ya might want to add more)
  7. Everything should be finishing up around the same time.. Go ahead and add your beans (I use canned because I’m lazy and it’s easy) to the sautéed veggies and heat them up for a little!
  8. Once everything is done, let it cool a little. Cut up an avocado if you want- we just had one ready to eat so I said YOLO and did it.
  9. Take your sweet potato and place it at the bottom of your bowl. Cut/smash it up a little. Pour your quinoa over top of it. Throw the veggies on top of those. Top it off with your little avocado if you desire.. and voila!
  10. This should make a few meals – I usually put some in Tupperware for the next night 😉

**I’ve also added salsa, tomatoes, and just other random veggies to this. Try whatever you like!! There’s no “real” way to make these**

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Here’s a few pictures of the masterpiece (lol):


Anyways, happy veg week and I hope you all enjoy some plant-based foods! If you want to check out some other recipes that I have followed or made items from (again-easy and quick), check out these links here: Going Vegan in Japan and What Eating Vegan Did for Me

Stay tuned for some other vegan blogs- including a shopping trip with us and some other ways to save money (in addition to these)!

Until next time,



Published by Jennifer Palmer PT, DPT

Instagram: @thesleepdpt Twitter: @thesleepdpt Facebook: The Sleep DPT Facebook Group: The Sleep DPT & Friends

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