1 package of tempeh, diced (I made Nick’s with grilled chicken)
2 tbsp avocado oil (or extra virgin olive oil)
1 can black beans, drained and rinsed (make sure the can is BPA free)
1/2 cucumber, diced
1/2 cup cherry tomatoes, halved
1/2 small red onion, diced
4 leaves of romaine lettuce, cleaned and roughly chopped into bite-sized pieces
1/2 C cilantro, chopped
2 ripe avocados, mashed with 1tsp lemon juice and salt
1/4 cup of cooked jasmine rice
sprinkling of bleu cheese
the BBQ sauce ingredients:
2 tbsp mustard powder
2 tbsp garlic powder
2 tbsp smoked paprika
2 tbsp sea salt
2 tbsp fresh pepper
5.5 oz can tomato paste
2/3 cup apple cider vinegar
2 tbsp molasses
¼ cup maple syrup
2 tsp organic cane sugar
- Combine all of the BBQ sauce ingredients and blend together. Pour the mixture into a saucepan and heat through.
- Heat some oil in a frying pan over medium/high heat and add the tempeh. When the tempeh is to your preferred texture (this is about 5 minutes on each side for me) add a couple tablespoons of BBQ sauce to the pan to coat the tempeh.
- Chop all the veggies and prepare your avocado mixture. Give each veggie a designated spot in your bowl. Or you can toss them all together if you prefer. Spoon a small amount of rice and add some cilantro on top of the salad.
- Add the hot and tangy tempeh to the salad with a little sprinkling of bleu cheese and you’re good to go!