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This tempeh bowl is creamy, savory, and packed with nutrients! Easy to make. Can be eaten hot or cold - perfect for busy workdays.

BBQ Tempeh and Black Bean Lunch Bowl (vegan, gluten free, packed with nutrients)

BIG on flavor, creamy, satisfying.  
Dairy free, gluten free, and nutrient rich to fuel your body through it's busiest days.  
Easy to make. Can be eaten hot or cold!
Course Main Course
Cuisine American
Prep Time 40 minutes
Cook Time 10 minutes
Servings 4 bowls
Author Dr. Carol


  • 1 package tempeh ex: Lightlife original or garden veggie *link below
  • 1 bag frozen organic corn; thawed I like Whole Foods Brand Organic Fire Roasted Corn - freezer section
  • 2 cans organic black beans, drained + rinsed
  • 1 large carrot, shredded
  • 3 peppers of choice mine = red bell pepper, poblano, and cubanelle
  • 1 jalapeno (optional)
  • 1 juice of 1 lime
  • 8 tbsp dairy free cream cheese I like Kite Hill or Daiya *links below
  • 1.5 cups BBQ Sauce Annie's Organic or use recipe below *link below


  • 1 1/2 tsp cumin
  • 1 tbsp chili powder
  • 2 tsp garlic salt
  • 1 1/2 tsp smoked paprika
  • 2 tsp onion powder
  • 1 pinch cayenne

BBQ Sauce

  • 1/4 cup tomato paste around half of a 6-oz can
  • 2 tbsp coconut sugar
  • 2 tbsp maple syrup
  • 1/2 cup apple cider vinegar
  • 1-2 tbsp brown mustard I like Bertmans. Start with 1, add second as needed *link below
  • 1/4 cup organic vegetable stock
  • 1/2 tsp chili powder
  • 1/2 tsp granulated onion
  • 1/4 tsp garlic powder I use roasted garlic powder. Regular garlic powder is fine too
  • 1/4 tsp smoked sea salt Sub regular sea salt
  • 1 pinch cinnamon
  • 1 pinch nutmeg
  • salt and pepper to taste
  • 1-2 drops hot sauce I like Cholula *link below
  • 1-2 drops Worchester Sauce Optional. Annie's for vegan/gluten free *link below


  • If making BBQ sauce: combine ingredients in a mixing bowl, taste, and add more of ingredients as needed. 
  • Crumble tempeh into bite-size pieces. Mix with BBQ sauce in a small bowl. Marinade 30 minutes in refrigerator
    Chop tempeh and add to BBQ sauce
  • Chop peppers; combine with carrots, black beans, and corn in a large bowl. 
    Chop vegetables and combine in large bowl
  • Add lime juice and seasonings, mix, and adjust to taste as needed.  
    Spices to add to tempeh bowl
  • Remove tempeh from fridge; cook a stovetop over medium-high heat until slightly browned. 
    Brown tempeh in pan with BBQ sauce
  • Serve vegetable mixture in a bowl combined with ~2 tbsp cream cheese. (add more if you’d like a creamier consistency). Top with 1/4 of the tempeh.
    Serve with tempeh and vegan cream cheese


*The flavors of this recipe are best after refrigerating 60 minutes or overnight but feel free to serve immediately if you can't wait that long!
Ingredient links:
Further reading:
  1. Berardi, John et al. The Essentials of Sport and Exercise Nutrition. Precision Nutrition, Inc, 2017.
  2. What’s the Difference Between Tofu, Tempeh, and Seitan?
  3. Precision Nutrition Blog: Becoming a vegetarian without giving up meat. 
  4. Precision Nutrition Blog: All about probiotics
  5. 5 Myths About Corn You Should Stop Believing