This hearty bowl is for the meat-and-potatoes-lovers. Of course, this version is made from plants, doesn't require a barbecue, and won't leave you feeling weighed down afterward. Crispy barbecue-marinated tempeh provides protein along with savory baked beans which sit on top of seasoned roasted potatoes and a bright, tangy, dairy-free cabbage slaw. This bowl is sure to be a hit with the pickiest of eaters—adults and children included.
Short on time? Use the Quick Version which relies on a few store-bought staples to speed up the process. If you have a little extra time to spare, jump to the From Scratch version for a completely homemade meal.
Preheat the oven to 425 degrees Fahrenheit. In a medium baking dish or roasting pan, combine all ingredients and roast for 45 minutes until potatoes are golden brown and crispy around the edges.
Place the bagged coleslaw mix in a medium mixing bowl. In a small mixing bowl, whisk together the maple syrup, apple cider vinegar, lemon juice, dairy-free mayo, salt and pepper. Pour the dressing over the shredded coleslaw mix, add caraway or fennel seeds, and toss well to combine.
In a small saute or frying pan, warm oil over medium-low heat and add tempeh bacon strips. Cook on each side for 3 to 4 minutes until crispy around the edges. Set aside.
To assemble the BBQ Western Good Bowl: in a medium serving bowl, make a bed of roasted potatoes and add a few heaping spoonfuls of baked beans, then the coleslaw, and finish with 2-3 strips of the BBQ tempeh.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.