A Holiday Plate, Made Simple: Tempeh Ribs with Maple BBQ Sauce, Sweet Potatoes & Kale 🌱

A Holiday Plate, Made Simple: Tempeh Ribs with Maple BBQ Sauce, Sweet Potatoes & Kale 🌱

This past holiday season in Palm Desert, we decided to do something simple, cozy, and meaningful: cook together as a family.

In my latest cooking video, I’m joined by two of my favorite people: my mom and my wife Ivy, for an oil-free, plant-based meal that quickly became a repeat request in our Airbnb kitchen. It’s comforting, packed with flavor, and perfect whether you’re feeding a crowd or just yourself.

This dish is tempeh cooked rib-style in a sticky maple BBQ sauce, served with caramelized sweet potatoes and sautéed kale. No fancy equipment. No oil. Just real food that tastes like a holiday plate.

If you want to watch us make it together (and hear all the family banter), you can check out the full cooking video here 👇
🎥 Watch Here

The Menu

• Maple BBQ Tempeh “Ribs”

• Oven-Roasted Sweet Potatoes (oil-free)

• Sautéed Kale with Onions

This meal comfortably feeds 4 people.

Ingredients & Portions

🌱 Tempeh Ribs (Double Batch)

• 2 blocks tempeh

• 1 cup vegetable broth (low sodium)

• ½ cup ketchup

• ½ cup low-sodium soy sauce
  (or liquid aminos if preferred)

• ½ cup real Canadian maple syrup

• 2 teaspoons seasoning blend
  (garlic powder works great, we used a Montreal-style seasoning because we were in an Airbnb)

• 4 teaspoons liquid smoke

🍠 Sweet Potatoes

• 2 to 4 sweet potatoes or yams (depending on size and appetite)

• ¼ cup vegetable broth (used instead of oil)

• Seasoning of choice
  (we used Montreal-style seasoning: garlic, onion, black pepper, paprika, parsley)

🥬 Kale & Onions

• 1 large bunch kale, chopped

• ½ to 1 onion, sliced

• ¼ cup vegetable broth

• Optional seasoning to taste

How to Make It

1️⃣ Roast the Sweet Potatoes

• Preheat oven to 450°F (230°C).

• Slice sweet potatoes in half lengthwise.

• Lightly stab them with a fork so the heat can get through and the natural sugars can caramelize.

• Place on a baking tray and pour a little vegetable broth over the top (this replaces oil).

• Sprinkle with seasoning.

• Bake for 30 minutes, flipping halfway through if needed.

You’ll know they’re ready when the sugars start coming out and the edges look caramelized.

2️⃣ Make the Maple BBQ Sauce

In a pan (cold, no oil), add:

• 1 cup vegetable broth

• ½ cup ketchup

• ½ cup soy sauce

• ½ cup maple syrup

• 2 teaspoons seasoning

• 4 teaspoons liquid smoke

Stir everything together and bring to a gentle boil.

This is where the magic happens: the sauce thickens and turns into that sticky, rib-style glaze.

3️⃣ Prep the Tempeh

• Slice the tempeh into rib-style strips (think baby-back ribs).

• Add the tempeh directly into the sauce.

• Cook on high until boiling, then reduce to medium.

• Let simmer for 10 to 15 minutes, stirring occasionally so everything gets coated.

You control the final texture:

• Thicker = more “BBQ rib” vibe

• Looser = amazing over rice

4️⃣ Sauté the Kale (Oil-Free)

• Add onions to a pan with a splash of vegetable broth.

• Sauté until they release their natural sweetness.

• Add kale, cover, and lightly steam until just tender.

• Season to taste.

Assembly Time 🍽️

Plate it up:

• Sweet potato (you’ll see the caramelized sugars)

• A generous serving of tempeh ribs with sauce

• Kale and onions on the side

That’s it. A full holiday-style plate: oil-free, plant-based, and incredibly satisfying.

Nutrition Notes & Simple Swaps

• This dish is high in protein thanks to the tempeh.

• The sweetness comes mostly from real maple syrup.

• Want to reduce sodium?
  → Use low-sodium soy sauce or liquid aminos

• Watching sugar?
  → Use a lower-sugar ketchup (I still recommend real maple syrup over artificial options)

In the video description, I’ve included macros for the tempeh only, since the potatoes and grains are totally adjustable based on your needs.

Why I Love This Meal

• It’s fast (the potatoes take the longest)

• It’s family-friendly

• It works for holidays or a random Tuesday night

• And it proves you don’t need oil or fancy tools to make food taste incredible

If you make this recipe, let me know how it turns out and don’t forget to watch the full cooking video for the step-by-step visuals and family moments that didn’t all make it into this post.

Happy cooking,

Maxime Sigouin 🌱

Ps. Pre-order my book Forever Fit “ Your body recomposition transformation system”

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