Make the dressing
Combine vegan mayo, oil, garlic powder, onion powder, apple cider vinegar, pepper, salt, dill, and chives in a bowl.
Stir until smooth. Add a splash of water if the dressing feels too thick.
Refrigerate until serving.
Bold tip: Adjust the apple cider vinegar to hit the tang you like — some people like it zippy, others mellow.
Cook the rice
Heat 1 tbsp oil in a medium saucepan over medium heat. Add the rice and toast it, stirring, about 3–5 minutes.
Add 2 cups broth, garlic, garlic powder, onion powder, oregano, salt, and pepper. Stir and bring to a boil.
Cover, lower the heat, and cook until rice absorbs the liquid (follow rice package timing if different). Fluff with a fork and stir in parsley. Set aside.
Prepare the tempeh
Heat 1 tbsp oil in a skillet over medium heat. Add tempeh pieces, garlic powder, and smoked paprika. Stir for 2–3 minutes until they look golden.
Pour in 1/2 cup BBQ sauce and cook for 3–5 minutes, stirring, until the sauce begins to caramelize. Lower heat to keep warm until assembly.
Want extra char? Transfer tempeh to a grill pan or barbecue for a few minutes per side.
Char the corn & prep bowls
If you use fresh corn, grill or char in a dry skillet until blackened in spots. If you use frozen, heat in a skillet until warm and slightly golden.
Halve tomatoes, dice avocados, and rinse greens.
Assemble the bowls
Divide greens among 6 bowls. Add equal portions of rice, tempeh, charred corn, tomatoes, and avocado.
Drizzle with dressing, squeeze lime if using, and garnish with cilantro.
Serve immediately. The contrast of warm tempeh and rice with cool greens and creamy avocado makes these bowls sing.
