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BBQ Ranch Bowl (Vegan)

Veggies | Protein | Fat
Prep Time 20 minutes
Cook Time 10 minutes
Servings 1
Author Katie's Conscious Kitchen



  • Salad greens of choice e.g. lettuce, arugula, sprouts, spinach
  • Crunchy slaw veggies e.g. shredded cabbage, grated broccoli

Salad Veggies

  • Tomatoes
  • Cucumbers
  • Carrots
  • Bell peppers
  • Snap peas
  • Corn

BBQ Protein

  • Tempeh
  • Chickpeas or white beans
  • Mock meat chick'n, seitan, etc.

Homemade Ranch Dressing (4 Servings)

  • 1/4 cup vegan mayo 2 oz
  • 2 Tbsp plant-based milk 1 oz
  • 2 tsp lemon juice or vinegar
  • 1/2 tsp dried parsley
  • 1/2 tsp dried chives
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp dill weed
  • 1/4 tsp black pepper
  • Pinch of salt

Condiments & Seasonings

  • BBQ Sauce store bought or homemade
  • Salt & pepper to taste


  • Cook your protein with the BBQ sauce. For beans, simmer them for a few minutes in the sauce. For tempeh or mock meat, slather it on and bake on a baking sheet lined with parchment paper for 10 minutes at 350°. Brush on a little more BBQ sauce at the end if desired.
  • Roast, cook, chop, or otherwise prepare your veggies of choice.
  • Mix dressing ingredients in a small jar or bottle with a fork. Add milk (or water) to desired consistency.
  • Garnish with salt and pepper.