Made with smoky BBQ tempeh, fluffy quinoa, grilled zucchini, and juicy pineapple salsa, these BBQ Tempeh Bowls are a total flavor explosion in every bite! Topped with a creamy green goddess drizzle, this recipe is perfect for meal prep and summer cookouts alike.

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These BBQ tempeh bowls pack all the best parts of summer into a single meal. They’re full of color and piled high with fresh ingredients, bold flavors, and seasonal veggies, including grilled zucchini, juicy tomatoes, fire-roasted corn, BBQ tempeh, and the most scrumptious pineapple salsa. Then, they’re finished off with a drizzle of Green Goddess Yogurt Dressing, which brings everything together with creamy, herby goodness.

This is exactly the kind of meal that feels just as right for a quick weeknight dinner as it does for laid-back summer lunches or easy meal prep. Every bite hits a little different — smoky, sweet, fresh, and creamy all at once — making it one of those recipes you’ll actually look forward to eating on repeat all season long.

If you’re looking for a fresh, flavor-packed meal that really tastes like summer, make sure you give these BBQ tempeh bowls a try. They’re easy, vibrant, and oh-so satisfying. I can’t wait for you to make them!

Why you’ll love these BBQ Tempeh Bowls

They’re packed with plant-based protein to help keep you full.
They’re made with a balance of smoky, sweet, and fresh flavors in each bite.
They’re meal prep-friendly for easy lunches throughout the week.
They’re easy to customize with your favorite seasonal veggies.
They come together in under an hour for a nourishing, restaurant-style meal at home!

BBQ Tempeh Bowl ingredients

Tempeh takes center stage in this recipe, adding plenty of plant-based protein and a hearty texture to soak up all that BBQ flavor.
Barbecue sauce gives the tempeh its sweet, smoky, and tangy coating. I usually reach for a store-bought sauce to keep things simple, but homemade works too.
Quinoa creates a fluffy, nutrient-packed base that ties everything together and helps make the bowls a bit more filling.
Cherry tomatoes add a little extra sweetness and freshness to balance out the richer BBQ flavors.
Fire-roasted corn brings a subtle smoky flavor and a vibrant color to the bowls. Frozen fire-roasted corn is one of my favorite shortcuts for recipes like this.
Zucchini becomes tender and lightly charred on the grill, adding another layer of smoky flavor to these tasty bowls.
Olive oil helps the zucchini cook evenly and develop those gorgeous grill marks.
Pineapple brings a bright, tropical flavor to this dish, which pairs surprisingly well with barbecue sauce! Opting for pre-cut pineapple chunks can save a few minutes on prep time.
Yellow bell pepper contributes crunch and color to the pineapple salsa.
Red onion adds a sharp bite, which keeps the salsa from tasting too sweet.
Cilantro brings a fresh, herby flavor that brightens up each bite.
Lime juice adds a pop of acidity that ties the salsa together.
Green goddess dressing is the finishing touch. It’s creamy, herby, and cool, which makes it the perfect contrast to the BBQ tempeh and sweet pineapple salsa. Homemade is fantastic (and highly recommended), but store-bought works just fine when you’re short on time.

How to serve these BBQ Tempeh Bowls

Pair with warm pita, tortillas, or crusty bread for a more filling meal.
Top with sliced avocado or guacamole for extra healthy fats and flavor.
Sprinkle with toasted seeds or nuts for an added crunch.
Serve as a build-your-own bowl bar so everyone can customize their toppings.

Substitutions & variations

Tempeh – If you’re not a fan of tempeh, other plant-based proteins would also work, like tofu or chickpeas.
Barbecue sauce – Use any smoky BBQ sauce, or substitute with a mix of tomato paste, maple syrup, and smoked paprika for a homemade version!
Quinoa – Mix things up by swapping in other grains, like brown rice, couscous, or farro. Cauliflower rice can also be used for a lighter, lower-carb version.
Cherry tomatoes – I like using rainbow cherry tomatoes for extra color, but pretty much any type of tomato can be used.
Fire-roasted corn – You can find frozen fire-roasted corn at most stores alongside other frozen veggies! You can also substitute regular corn, canned corn, or grilled corn cut off the cob instead.
Zucchini – Swap with eggplant, bell peppers, asparagus, or mushrooms depending on seasonality.
Pineapple – Mango or peaches would also taste great for a similar tropical vibe. Alternatively, use tomatoes instead for a more classic salsa-style option.
Yellow bell pepper – Use red or orange bell pepper for extra sweetness, or green bell pepper for a more savory, slightly bitter bite.

Quick recipe tips

Don’t forget to fluff the quinoa after it rests — this keeps it light and prevents it from becoming mushy.

Press the zucchini lightly while grilling to help it get those nice golden grill marks.

Let the BBQ sauce simmer on the tempeh for a minute or two so it thickens and clings to every piece.

Step-by-step instructions

Cook the quinoa: Simmer quinoa with water or broth until fluffy, then let it rest and fluff with a fork.
Cook the tempeh: Sauté tempeh in olive oil until golden, then toss with BBQ sauce until coated and slightly sticky.
Prepare the zucchini: Brush both sides of the zucchini with the remaining olive oil.

Grill the zucchini: Cook zucchini rounds on a hot pan or grill until tender with light char marks on both sides.
Make the salsa: Stir together pineapple, bell pepper, red onion, cilantro, lime juice, and salt in a bowl.
Assemble the bowls: Layer quinoa, tempeh, zucchini, tomatoes, and corn, then top with pineapple salsa and drizzle with green goddess dressing.

Make ahead & storage

These BBQ tempeh bowls are meal-prep friendly and taste every bit as delicious a day or two later! Prep the ingredients ahead of time, then assemble fresh bowls all week long with minimal effort.

Meal prep

Cook the quinoa ahead: Prepare the quinoa up to 4 days in advance and store it in an airtight container in the refrigerator.
Make the pineapple salsa: The salsa can be prepared up to 1 day ahead. The flavors actually get even better after a little time in the fridge.
Prep the BBQ tempeh: Cook the tempeh and store it for up to 4 days. Reheat before serving or enjoy it cold.
Prepare the dressing: If you’re making homemade green goddess dressing, you can prepare it 3-5 days ahead and keep it stashed in the fridge until you’re ready to use it.
Build bowls throughout the week: Store the components separately and assemble individual bowls as needed for the freshest texture.

Storing leftovers

Fridge: Store leftover assembled bowls in an airtight container for up to 4 days.
Keep the dressing separate: If possible, store the dressing separately and drizzle it on just before serving to keep everything fresh.

Freezing

Freeze the quinoa and tempeh: Both freeze well for up to 2 months in separate freezer-safe containers.
Skip freezing the fresh toppings: The pineapple salsa, tomatoes, zucchini, and dressing are best enjoyed fresh, as their texture can change after thawing.

FAQ

Definitely! This recipe is perfect for meal prep. Simply make the components in advance and then store them separately in the fridge for easy assembly throughout the week.

Yes. All ingredients are naturally gluten-free, aside from BBQ sauce, which can sometimes contain gluten. Be sure to check the label or use a gluten-free version to keep the recipe gluten-free.

You can substitute other plant-based proteins, like tofu or chickpeas. You can also skip the BBQ sauce and use black beans instead for a more Mexican-style bowl.

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More healthy bowl recipes

BBQ Tempeh Bowls with Grilled Zucchini and Pineapple Salsa

Smoky, sweet, and fresh all in one bowl, these BBQ tempeh bowls are packed with quinoa, veggies, pineapple salsa, and the creamiest green goddess dressing!

Course Main Course

Cuisine Fusion

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 455kcal

Ingredients

2 8-oz blocks tempeh sliced crosswise into 1/2-inch-thick strips
1/2 cup barbecue sauce
2/3 cup uncooked quinoa
1 1/3 cups water or vegetable broth
1 cup cherry tomatoes halved
1 cup fire-roasted corn thawed if frozen
1 medium zucchini sliced into rounds (about 1 1/2 cups)
2 tbsp olive oil divided
1/4 tsp salt
1/4 tsp black pepper
1/2 batch Green Goddess Yogurt Dressing or sub store-bought

For the pineapple salsa

1 cup pineapple diced
1/2 cup medium yellow bell pepper chopped
1/4 cup red onion finely diced
1/2 cup cilantro chopped
1 lime juiced
1/4 tsp salt

Instructions

Add the quinoa and water (or broth) to a small saucepan. Bring to a boil, then reduce the heat, cover, and simmer for 12-15 minutes, or until the liquid is absorbed. Remove from the heat and let stand for 5 minutes. Fluff with a fork.
To make the BBQ tempeh, heat 1 tbsp olive oil in a large skillet over medium heat. Add the tempeh in a single layer and cook for 3-4 minutes per side, until lightly browned. Reduce the heat to low, add the barbecue sauce, and stir to coat. Cook for 1-2 minutes more, then remove from the heat.
Brush both sides of the zucchini rounds with the remaining 1 tbsp olive oil. Arrange in a single layer on a grill pan or griddle over medium-high heat. Cook for 2-3 minutes per side, pressing lightly with a spatula to create grill marks. Transfer to a plate and season with the salt and pepper.
Make the pineapple salsa by stirring together the pineapple, bell pepper, red onion, cilantro, lime juice, and salt in a medium bowl. Set aside.
Divide the quinoa among 4 bowls. Top with the BBQ tempeh, grilled zucchini, cherry tomatoes, corn, and pineapple salsa. Drizzle with the Green Goddess Dressing and serve.