Spicy barbacoa tempeh bowls with quinoa and avocado

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy barbacoa tempeh bowls with quinoa and avocado

Spicy barbacoa tempeh bowls with quinoa and avocado

Gluten-Free Friendly, Dairy-Free, Vegan, Diabetes-Friendly, Spicy, <600 Calories, Protein Plus

2 Servings, 580 Calories/Serving

20 Minutes

Subtly sweet, nutrient-dense tempeh is crave-worthy when it’s tossed with our smoky barbacoa glaze. Just add quinoa and a kale salad: dinner, done.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup rainbow quinoa
  • ½ pound organic flax tempeh
  • 1 organic lime
  • 2 ounces roasted red peppers
  • 1 organic avocado
  • 4 or 5 sprigs organic fresh cilantro
  • 3 ounces organic shredded kale or other leafy greens
  • Sunbasket spicy chipotle barbacoa glaze (tomato paste - Dijon mustard - chipotle chiles in gluten-free adobo - maple syrup - apple cider vinegar - kosher salt - cinnamon)

Nutrition per serving

Calories 580, Total Fat 32g (41% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 480mg (21% DV), Total Carb. 49g (18% DV), Fiber 22g (79% DV), Total Sugars 9g (Incl. 4g Added Sugars, 8% DV), Protein 27g
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the quinoa

  • Rinse the quinoa.
In a small sauce pot, combine the quinoa and 1 cup [2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the quinoa cooks, prepare the rest of the meal.


Start the tempeh

  • Crumble or cut the tempeh into ¼-inch pieces.
In a medium [large] frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh and transfer to a plate. Wipe out the pan.
While the tempeh cooks, prepare the remaining ingredients.


Prep the remaining ingredients

  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
  • Scrape off any seeds from the roasted red peppers; coarsely chop any large pieces.
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
  • Coarsely chop the cilantro.
In a large bowl, combine the kale with 1 tablespoon [2 TBL] lime juice, season with salt and pepper, and gently massage the leaves. Let stand while you prepare the rest of the meal.


Finish the tempeh

  • Set aside half the barbacoa glaze for serving.
In the same pan used to soften the tempeh, warm 1 tablespoon [2 TBL] oil over medium-high heat until hot but not smoking. Add the tempeh and up to half the barbacoa glaze to taste and cook, stirring occasionally, until the tempeh is starting to caramelize, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the quinoa to individual bowls and top with the kale, tempeh, roasted red peppers, and avocado. Garnish with the cilantro. Serve the remaining barbacoa glaze and lime wedges on the side.
Kids Can!
  • Rinse the quinoa.
  • Crumble the tempeh.
  • Juice the lime.
  • Massage the kale.
  • Help assemble the bowls.