Your Feedback is Appreciated

BBQ Tempeh with sautéed green beans and cauliflower rice

average rating is 3 out of 5, based on 150 votes

Indulge in a delicious and healthy BBQ Tempeh feast that's perfect for diabetics and those following the SOZA weightloss program. Tender, marinated tempeh strips are grilled to perfection, accompanied by sautéed green beans and flavorful cauliflower rice. Packed with protein and low in carbs, this mouthwatering dish will satisfy your cravings without compromising your health goals.

As for serving suggestions and tips:

Garnish the BBQ Tempeh with freshly chopped cilantro or green onions for added freshness.

Consider adding a squeeze of fresh lemon or lime juice over the sautéed green beans for a tangy twist.

For extra heat, drizzle some hot sauce or sprinkle red pepper flakes on the tempeh.

Serve the meal with a side salad or steamed vegetables to increase the nutrient content.

Remember to adjust portion sizes according to your specific dietary needs and consult a healthcare professional for personalized guidance.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

low-carb high-protein diabetic-friendly vegetarian vegan gluten-free dairy-free sugar-free plant-based healthy nutritious low-calorie fiber-rich weight loss balanced meal whole foods clean eating meal prep meatless grain-free nut-free soy-free paleo-friendly keto-friendly Mediterranean diet blood sugar control heart-healthy diabetes management satiating.

Ingredients

For the BBQ Tempeh:

8 ounces (225g) tempeh, sliced into thin strips
2 tablespoons low-sodium soy sauce
2 tablespoons apple cider vinegar
2 tablespoons tomato paste
1 tablespoon olive oil
1 tablespoon sugar-free BBQ sauce
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

For the Sautéed Green Beans:

8 ounces (225g) green beans, trimmed
1 tablespoon olive oil
2 cloves garlic, minced
Salt and pepper to taste

For the Cauliflower Rice:

1 medium-head cauliflower
1 tablespoon olive oil
Salt and pepper to taste

Directions

Preheat the oven to 400°F (200°C).
In a bowl, whisk together the soy sauce, apple cider vinegar, tomato paste, olive oil, BBQ sauce, smoked paprika, garlic powder, onion powder, salt, and pepper to make the BBQ marinade.
Place the tempeh strips in a shallow dish and pour the BBQ marinade over them, making sure they are well coated. Let them marinate for about 15 minutes.
While the tempeh is marinating, prepare the green beans. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for a minute until fragrant. Add the green beans, season with salt and pepper, and sauté for about 5 minutes until tender-crisp. Set aside.
To make the cauliflower rice, cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower resembles rice grains.
Heat olive oil in a large skillet over medium heat. Add the cauliflower rice and sauté for about 5 minutes until it becomes tender. Season with salt and pepper. Remove from heat and set aside.
While the cauliflower rice is cooking, heat a grill pan or skillet over medium-high heat. Lightly grease the pan with olive oil.
Place the marinated tempeh strips on the grill pan and cook for about 3-4 minutes on each side until they are browned and slightly crispy.
Transfer the tempeh to a baking sheet and bake in the preheated oven for an additional 10 minutes.
Serve the BBQ tempeh with sautéed green beans and cauliflower rice on the side. Enjoy!