Ingredients

The following ingredients have 4 Servings
  • 6 cups finely chopped cabbage (green, red or napa)
  • 2 tbsp white vinegar
  • 1 tbsp sugar
  • salt and pepper
  • 1 package tempeh, cubed (approx. 225 g)
  • 1/4 cup bbq sauce, plus more as needed
  • splash of soy sauce
  • salt and pepper
  • half a small cooked sweet potato (approx. 1/2 cup mashed)
  • 1 cup lightly sautéed kale
  • 1/4 of an avocado
  • 1/2 cup cooked brown rice
  • 1/2 cup corn

Instruction

  • Start by mixing the tempeh ingredients together in a bowl and letting marinate for 30 minutes up to overnight.
  • To cook the sweet potato, slice small to medium-sized sweet potatoes in half then place face down on a baking tray and bake for 30-40 minutes until easily pierced with a fork.
  • To make the coleslaw, mix the coleslaw ingredients together in bowl.
  • When you’re ready to cook the tempeh, turn the oven on to broil then place the tempeh on a baking tray. Broil for 10 minutes or so until browned and gooey.
  • To saute the kale, add to a skillet with a splash of water and heat for a few minutes until it’s dark green and softened.
  • Add all the bowl ingredients to a bowl with a scoop of coleslaw and the hot tempeh. Drizzle with extra bbq sauce and serve right away or store in fridge for up to 2 days (keep avocado separate if not serving right away).