This BBQ Soy Curls bowl is a full meal! Loaded with flavor, fiber and plant protein, it will not only fill you up, but your taste buds will light up. It's gluten-free, oil-free and vegan.
This BBQ Soy Curls Bowl uses Butler Soy Curls along with our homemade BBQ sauce. The inspiration for this bowl was the 4th of July holiday. When I thought about what would go into this bowl, I wanted it to reflect the rich diversity of the United States. While there was no way I could add everything, I did select food items that not only went well with the BBQ soy curls but also what I had access to at the time.
This Soy Curls recipe has 5 key components:
- BBQ Soy Curls with Homemade BBQ Sauce
- Spicy Asian Slaw with Tasty Almond Dressing
- Vegan Collard Greens
- Japanese Sweet Potato
- Grilled Avocado
Besides being nutritionally sound, I started with collard greens because it reminds me of the South and the unique flavors that make it distinct. These delicious Vegan Collard Greens are simple but hit the spot every time and add just the right balance to the bowl.
The BBQ Soy Curls were a must for me! Many would argue that BBQ of any kind rings all American, especially when celebrating July 4th. The meaty texture of the soy curls smothered in a sweet and spicy aptly named The Best Homemade BBQ Sauce was a hit.
I believe you can’t talk about American cuisine without talking about Mexican food. The avocado represented my love for Mexican food and the vast influence it has had on my cooking style since adopting a plant-based diet. If you haven’t had an avocado grilled, you are missing out. Grilling takes the flavor to another level!
Potatoes, in general, are all American, but I chose the Japanese sweet potato because it’s my favorite potato. It’s the perfect balance between a russet potato and a sweet potato. In addition, it highlights the diversity within America.
I love Asian cuisine, so I added a spicy Asian Slaw with Tasty Almond Dressing that gives this bowl the right kick.
How to Prepare this BBQ Soy Curls Bowl
Start by preparing the Japanese Sweet Potato.
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- Preheat oven to 400F.
- Pierce potatoes with a fork or knife.
- Bake for 45 to 50 minutes.
While the potato is in the oven, make the Vegan Collard Greens, and Homemade BBQ Sauce. Set aside.
Make the almond dressing and slaw by putting all the dressing ingredients into a small mixing bowl and whisk until well combined. For a thinner consistency, add another tablespoon of water. Pour dressing over veggies and stir to coat.
To prepare the soy curls, fill a large bowl with water and soak for 10 minutes to rehydrate. Remove and carefully squeeze out excess water. Preheat a skillet and add soy curls. Immediately stir in enough BBQ sauce to generously coat the soy curls. Cook for 4 to 5 minutes or until heated through.
Finally, preheat a grill or grill pan over medium-high heat. Slice the avocado in half and carefully remove the pit. Add sliced avocado cut side down to the grill (or grill pan) and allow it to cook for 5 minutes.
Assemble your bowl with each of the five beautiful components, and enjoy!
Store leftovers in a covered container in the refrigerator for up to three days. Freezing is not recommended.
Other delicious bowl recipes to check out
We hope you love this BBQ soy curls recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
BBQ Soy Curls Bowl (VEGAN)
Ingredients
- 1 to 2 Japanese sweet potatoes
- 4 oz of dried soy curls
- 1 cup Homemade BBQ Sauce
- 2 cups Vegan Collard Greens
- ⅔ cup Asian slaw dressing ingredients below
- 4 cups shredded green cabbage or slaw mix
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 2 medium scallions finely chopped
- ½ cup of sliced almonds
- ½ cup of fresh cilantro chopped (optional)
- 1-2 avocados
Asian Slaw Dressing
- ¼ cup of Simple Homemade Date Syrup
- ¼ cup of rice vinegar
- 2 Tbsp of coconut aminos
- 1 Tbsp of almond butter
- 1 Tbsp of fresh ginger
- 1 Tbsp of minced garlic
- 1 Tbsp water to smooth out consistency
Instructions
- Start by preparing the Japanese Sweet Potato. Preheat oven to 400F. Pierce potatoes with a fork or knife. Bake for 45 to 50 minutes.
- While the potato is in the oven, make the Vegan Collard Greens, and Homemade BBQ Sauce. Set aside.
- Make the almond dressing and slaw by putting all the dressing ingredients into a small mixing bowl and whisk until well combined. For a thinner consistency, add another tablespoon of water. Pour dressing over veggies and stir to coat.
- To prepare the soy curls, fill a large bowl with water and soak for 10 minutes to rehydrate. Remove and carefully squeeze out excess water. Preheat a skillet and add soy curls. Immediately stir in enough BBQ sauce to generously coat the soy curls. Cook for 4 to 5 minutes or until heated through.
- Assemble your bowl with each of the five beautiful components, and enjoy!
Nicole says
Love the sweet potato in this one!
Sersie says
Soy curls are so yummy and the Bbq sauce is a game changer.