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BBQ tempeh bowls with sunflower seed ranch

BBQ Tempeh Bowls with Sunflower Seed Ranch

BBQ tempeh bowls with sunflower seed ranch come together on one sheet pan for vegan-friendly weeknight cooking.
Course Entree, Vegetarian
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 3
Calories 530kcal


  • 3 cups peeled and cubed sweet potato about 2 medium
  • 1/2 red onion cut into 1/2-inch thick slices
  • 3 Tbsp. extra-virgin olive oil divided
  • 1/2 tsp. kosher salt divided
  • 1/2 tsp. freshly ground black pepper divided
  • 1 8-oz. block tempeh, cut evenly into cubes
  • 4 Tbsp. store-bought or homemade BBQ sauce
  • 1 bunch green kale stemmed and roughly chopped
  • **Sunflower Seed Ranch**
  • 1/3 cup organic unsalted sunflower seeds
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. Dijon mustard
  • 1/2 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. each kosher salt and freshly ground black pepper
  • 1/2 cup filtered water
  • 1 Tbsp. finely chopped fresh dill
  • 2 tsp. finely chopped fresh chives


  • First, place sunflower seeds in a bowl and cover with hot water; let soak for 30 minutes.
  • Meanwhile, preheat oven to 400°F. Spread sweet potato on a large rimmed baking sheet and toss with 1 Tbsp. of the oil, and 1/4 tsp. each of the salt and black pepper; bake for 15 minutes.
  • Remove pan from oven, toss sweet potatoes and push to one side. Add red onion to center of pan, and cubed tempeh to opposite end of pan. (*Note: try to avoid any overlap to encourage browning.) Toss each with 1 Tbsp. of remaining olive oil. Season red onion with remaining 1/4 tsp. salt and black pepper; place back in the oven and bake for 15 minutes.
  • Remove pan from oven and toss sweet potato and red onion. Brush tempeh with 2 Tbsp. of the BBQ sauce, gently tossing to coat all sides. Place back in the oven for another 15 minutes. Remove pan from oven and brush tempeh with remaining 2 Tbsp. BBQ sauce.
  • Meanwhile, drain sunflower seeds and transfer to a high speed blender. Add remaining Sunflower Seed Ranch ingredients with the exception of dill and chives. Blend on high speed until creamy; transfer to a bowl and stir in dill and chives.
  • Lastly, place kale in a large bowl and add one third of the dressing; use your hands to massage dressing into kale until leaves begin to soften and become well-coated. To serve, divide kale evenly into each of 3 bowls, and top with roasted sweet potato, red onion, and BBQ tempeh. Drizzle remaining dressing evenly overtop.


Serving: 1g | Calories: 530kcal | Carbohydrates: 60g | Protein: 23g | Fat: 22g | Saturated Fat: 3.5g | Sodium: 690mg | Fiber: 10g | Sugar: 17g