Craving a flavor-packed meal that’s easy, wholesome, and totally satisfying? This Sweet & Smoky BBQ Soy Curl Bowl is your new weeknight go-to—loaded with roasted veggies, high-protein soy curls, and a creamy BBQ dressing you’ll want to drizzle on everything.
If you're in the mood for bold flavors, hearty textures, and whole food plant-based goodness—all in one bowl—this recipe has you covered.
Packed with smoky BBQ soy curls, tender roasted sweet potatoes, and colorful veggies, this meal is balanced, satisfying, and perfect for meal prep. Plus, it's 100% vegan, oil-free, and high in protein.
Want more soy curl recipes?! Try these vegan air fryer fajitas and these loaded sweet potatoes!
Why You’ll Love This Recipe
- Meal Prep Friendly: Make it once and enjoy lunch tomorrow!
- Whole Food Plant-Based: No oil, no processed junk—just real, nourishing ingredients.
- High-Protein: With soy curls and tahini, each serving delivers over 25g of protein.
- Flavor-Packed: Sweet, smoky, tangy, and fresh all in one.
This bowl is such a win for weeknights. It’s easy to throw together, uses simple, wholesome ingredients, and doesn’t require a bunch of pans or fancy techniques.
You’re mostly chopping, tossing, and roasting—no stress, just delicious results. It’s one of those go-to meals I make when I want something hearty, colorful, and packed with flavor... but don’t want to think too hard about dinner.
How to make a BBQ Soy Curl Bowl
1. Preheat the oven to 400℉ and line three baking sheets with parchment or reusable liners.
2. Soak the Soy Curls
Place soy curls in a bowl and cover with hot water. Let them soak while you prep the veggies.
3. Prep the Vegetables
Add sweet potatoes, onion, zucchini, and bell peppers to a large bowl. Add coconut aminos, smoked paprika, and garlic. Toss well to coat, then spread in a single layer on two baking sheets.
4. Season the Soy Curls
Drain and squeeze the soy curls, then add them to the bowl. Mix in the nutritional yeast, spices, BBQ sauce, and water. Toss to coat and spread on a separate baking sheet.
5. Make the Dressing
In a small bowl, whisk together all the dressing ingredients until smooth.
6. Bake
Bake the vegetables for 20 minutes. Stir and return to the oven along with the tray of soy curls. Bake for another 15 minutes, flipping soy curls halfway through.
7. Assemble Your Bowl
Start with a base of spring mix. Top with roasted veggies, sweet potatoes, and BBQ soy curls. Drizzle with smoky BBQ dressing and finish with fresh cilantro.
Top Tip!
Don’t skip the squeeze! After soaking the soy curls, make sure to give them a good squeeze to remove excess water. This helps them soak up the seasoning and roast up with the best texture—tender on the inside, slightly crisp on the outside.
Switch it up!
- Spice it up with a pinch of cayenne or hot sauce in the dressing.
- Add grains like quinoa or brown rice for an extra hearty meal.
- Use frozen veggies if you're short on time—just adjust the baking time accordingly.
- Swap white potatoes for the sweet potatoes if that's your preference or what you have on hand!
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Keep the dressing separate until serving for the freshest flavor. You can also enjoy it cold or reheat the soy curls and veggies in the microwave or oven.
FAQ
Absolutely! This bowl is perfect for meal prep. Just store the components separately and assemble when ready to eat.
You can try using chickpeas or baked tofu in place of soy curls, though the texture and protein content will vary.
Yes! Just be sure to use a tahini that’s not processed in a facility with nuts, or sub with sunflower seed butter if needed.
Related
Looking for other recipes like this? Try these:
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Recipe
Sweet & Smoky BBQ Soy Curl Bowl (Vegan + Oil-Free)
Ingredients
Soy Curls
- 1½ cups (60g) butler soy curls + hot water
- 2 tablespoons nutritional yeast
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon pepper
- 3 tablespoons barbeque sauce
- 2 tablespoons water
Vegetables
- 3 medium sweet potatoes cut into equal sized cubes
- 1 medium red onion chopped into large chunks
- 2 medium zucchini cut into chunky half moons
- 2 bell peppers chopped into large chunks
- 2 T coconut aminos
- 1 teaspoon smoked paprika
- 2 teaspoons garlic
Smoky BBQ Dressing
- 1-2 tablespoons tahini (to taste)
- ¼ cup barbeque sauce
- 2 tablespoon coconut aminos
- 2 tablespoons lemon juice
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
For Serving
- spring mix
- fresh cilantro
Instructions
- Preheat the oven to 400℉ and line three baking sheets with parchment or reusable liners.
Soak the Soy Curls
- In a glass bowl, add the soy curls and cover with hot water. Let sit while prepping the vegetables.
Prep the Veggies
- Chop the sweet potatoes, onion, zucchini and peppers and add them to a large mixing bowl with the listed spices and coconut aminos. Give them a really good toss to coat it all and then place in a single layer on the baking sheet.
Season the Soy Curls
- Drain the soy curls and give them a quick squeeze, then add them to the same large mixing bowl you just used. Add the remaining soy curl ingredients and mix well, then place them on their own baking sheet.
Dressing
- While the vegetables are cooking, grab a medium bowl and whisk together all the dressing ingredients!
Bake
- Bake the vegetables in the oven for 20 minutes. Remove and mix them up, then return them to the oven along with the baking sheet of soy curls.
- Bake for 15 minutes. Flipping the soy curls halfway through.
Assemble
- Layer a handful of spring mix on the bottom and top it with the veggies, sweet potatoes & soy curls. Drizzle over the dressing and top with fresh cilantro.
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Traci says
Made this recipe for dinner and my husband and I loved it! I kept saying "this is so good," as we ate. I loved the variety of roasted veggies along with the soy curls. And the smoky BBQ dressing...oh man...I want to put it on everything now! Great recipe!
Sam says
Thank you, Traci!! I'm so glad you loved it!!