Tempeh Bacon Lettuce Asparagus Tomato (BLAT) Bowls

August 28, 2017
Before I went plant-based, I used to enjoy the occasional BLT. Now, I enjoy BLATs, and I enjoy them in bowls. This BLAT Bowl is packed with protein, veggies, and flavors. If you aren't a fan of tempeh, you will be by the end of this recipe! Tempeh works perfectly to take on smoky seasonings for this dish. Then I added fresh steamed asparagus and juicy seasonal heirloom tomato for a fun twist on the classic. A "cheezy" oil-free tahini dressing ties all of flavors together. Enjoy these BLAT Bowls as a protein packed lunch or dinner. I didn't add any, but I think avocado could only make these bowls better!
Tempeh Bacon Lettuce Asparagus Tomato (BLAT) Bowls

Tempeh Bacon Lettuce Asparagus Tomato (BLAT) Bowls

Recipe Type: Detox Hearty Entrees
utensils YIELDS 2 servings
herb graphic for recipe card
  • 1 8-oz. pkg. tempeh, sliced thinly
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon maple syrup
  • 1/4 cup tamari lite
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 tablespoon avocado oil
  • bunch asparagus
  • 1 heirloom tomato, sliced
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 3 tablespoons nutritional yeast
  • to taste Himalayan sea salt
  • to taste black pepper
  • 2 giant handfuls arugula
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1. Lay tempeh slices in baking dishes with ingredients apple cider through chili powder, cover, and chill 2 hours, or overnight.
2. Heat pan over medium high and add avocado oil. Once warm, add marinated tempeh. Cook 5 minutes on each side, frequently brushing with leftover marinade so they don't dry out.
3. Steam asparagus on stovetop for 3-5 minutes, until vibrant green and tender.
4. Slice heirloom tomato.
5. To make the dressing add tahini - black pepper to a high-speed blender and pulse until smooth.
6. To assemble the BLAT bowls, divide arugula between two bowls and top with steamed asparagus, sliced tomato, and tempeh bacon. Garnish with tahini dressing, Serve immediately.

Also by Lauren: Vegan Quinoa Salad with Peaches and Pepitas

Related: Vegan Tempeh BLT Wrap

Tempeh Fish & Chips with Tartar

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Photos: Lauren Kirchmaier

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Lauren is a vegan recipe creator, food photographer, and writer. You can find her in the kitchen making healthy plant-based eats, at the gym working up an appetite for her next meal, or curled up with a good book and a glass of red. She actively seeks wellness and balanced living in an unbalanced world. Follow her on Instagram @flora_and_vino and her blog floraandvino.com.


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