Crispy Smoky BBQ Tempeh Bowl with Roasted Sweet Potato and Crunchy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Smoky BBQ Tempeh Bowl with Roasted Sweet Potato and Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Smoky BBQ Tempeh Bowl with Roasted Sweet Potato and Crunchy Slaw

Savor a balanced bowl featuring crispy, smoky BBQ-glazed tempeh paired with tender roasted sweet potato and a refreshing, crunchy slaw of cabbage and carrots. Every bite offers a medley of textures and a burst of flavors that satisfy both your taste buds and nutritional goals.

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NUTRITION

529kcal
Protein
33.9g
Fat
21.4g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

170 grams Tempeh

100 grams Sweet Potato

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

2 tablespoons BBQ Sauce

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Slice the tempeh into cubes or thin strips. In a bowl, toss the tempeh with half of the BBQ sauce, ensuring each piece is well-coated.

  • 3

    Place the tempeh on a baking sheet lined with parchment paper and roast in the oven for about 20-25 minutes until crispy, turning halfway through.

  • 4

    Meanwhile, peel (if desired) and cube the sweet potato. Toss the cubes with olive oil and a pinch of salt, and spread them on another baking sheet.

  • 5

    Roast the sweet potato in the oven for about 20-25 minutes until fork-tender and lightly caramelized.

  • 6

    While the tempeh and sweet potato are roasting, prepare the slaw. In a bowl, combine shredded cabbage and shredded carrots. Drizzle with the remaining BBQ sauce and toss to combine.

  • 7

    Once all components are ready, assemble the bowl by layering the roasted sweet potato at the base, topping with crispy BBQ tempeh, and finishing with a generous serving of crunchy slaw.

  • 8

    Serve immediately and enjoy your balanced and flavorful meal.

Crispy Smoky BBQ Tempeh Bowl with Roasted Sweet Potato and Crunchy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Smoky BBQ Tempeh Bowl with Roasted Sweet Potato and Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Smoky BBQ Tempeh Bowl with Roasted Sweet Potato and Crunchy Slaw

Savor a balanced bowl featuring crispy, smoky BBQ-glazed tempeh paired with tender roasted sweet potato and a refreshing, crunchy slaw of cabbage and carrots. Every bite offers a medley of textures and a burst of flavors that satisfy both your taste buds and nutritional goals.

NUTRITION

529kcal
Protein
33.9g
Fat
21.4g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

170 grams Tempeh

100 grams Sweet Potato

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

2 tablespoons BBQ Sauce

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Slice the tempeh into cubes or thin strips. In a bowl, toss the tempeh with half of the BBQ sauce, ensuring each piece is well-coated.

  • 3

    Place the tempeh on a baking sheet lined with parchment paper and roast in the oven for about 20-25 minutes until crispy, turning halfway through.

  • 4

    Meanwhile, peel (if desired) and cube the sweet potato. Toss the cubes with olive oil and a pinch of salt, and spread them on another baking sheet.

  • 5

    Roast the sweet potato in the oven for about 20-25 minutes until fork-tender and lightly caramelized.

  • 6

    While the tempeh and sweet potato are roasting, prepare the slaw. In a bowl, combine shredded cabbage and shredded carrots. Drizzle with the remaining BBQ sauce and toss to combine.

  • 7

    Once all components are ready, assemble the bowl by layering the roasted sweet potato at the base, topping with crispy BBQ tempeh, and finishing with a generous serving of crunchy slaw.

  • 8

    Serve immediately and enjoy your balanced and flavorful meal.