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  • Writer's picturePayton Pinsky

BBQ Tempeh Salad Jars | Vegan Meal Prep

I am always looking for more simple and creative ways to meal prep, so I finally decided to give salad jars a try. This has easily become my new favorite way to prep salads for the week! The airtight containers help to keep all your produce fresh and your tempeh crunchy. Let's get cooking!

Ingredients: 1 Block Tempeh

1 Can Corn

1 Can Chickpeas

10 Cherry Tomatoes

1 Avocado

1/2 Small Red Onion

5 Baby Carrots

Salad Base of Choosing (I used a spring mix)

Bbq of Choice (I love G Hughes sugar free sauce)

Olive Oil

Dried Dill

Garlic Salt



For Dressing: Check out my easy homemade vegan ranch recipe!

  1. If homemaking a dressing, make this first then set it in the fridge to store.

  2. In a small pan, heat 1-2 Tbs of olive oil over medium- high heat. Add your tempeh and sauté until golden brown. Add in your bbq sauce and toss well to coat.

  3. While tempeh is cooking, drain your can of chickpeas and add to a bowl. Toss with 1-2tbs of olive oil and above seasonings. If you have an air fryer, air fry for 15 minutes at 380. If not, you can add them to a baking sheet with parchment paper and bake at 425 for 20 minutes. Toss halfway through.

  4. Prep your veggies. Cut tomatoes in half and chop down baby carrots to smaller circles. Dice your onion and avocado. I also like to bunch up my salad base and chop it to smaller pieces.

  5. Build your 3 jars by layering the bottoms evenly with your dressing. Next, add in your chickpeas, then tempeh, then corn/tomato/avocado/carrots/onion. Top with your chopped greens. It is important to build in this order for everything to stay fresh.

  6. Pop on your lids and store in the fridge for up to 5 days. Enjoy!!

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