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A bowl of BBQ vegetables in a white bowl with a gold fork sticking out of the bowl

Easy Southern-Style Vegan BBQ Bowls

These BBQ bowls are made with the best traditional Southern ingredients and have amazing texture and flavors. They're also really healthy! 
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Course: Entree, Main Course
Cuisine: American, Vegan
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 Servings
Calories: 715kcal
Author: Linda & Alex


  • 2 sweet potatoes cubed (peeling is optional)
  • 1 tablespoon extra-virgin olive oil
  • 14 ounce firm tofu pressed
  • 1 cup BBQ sauce see link in ingredients to make our homemade sauce
  • 15 ounce Black-Eyed Peas drained and rinsed
  • 1 large bunch collard greens coarsely chopped
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 3 cups vegetable broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon liquid smoke
  • 1 large bay leaf
  • Salt and pepper to taste


  • 1 cup old fashioned grits we like these better than quick cooking grits
  • 4 cups plant-based milk anything except coconut milk will work
  • 1 tablespoon vegan butter
  • Salt and pepper to taste


  • BBQ Sauce
  • Bread and Butter pickle slices


Make the BBQ sauce or use store-bought.

  • Preheat the oven to 400°F (204°C) and line two baking sheets with parchment paper
  • Cube the pressed tofu into 1-inch cubes and place in a large bowl and toss with ½ cup of the BBQ sauce. 20 minutes before the sweet potatoes are done, spread the tofu evenly on one of the baking sheets and roast for 20 minutes, turning after 10 minutes.


  • Evenly spread the sweet potatoes on one of the baking sheets and evenly drizzle with the olive oil. Salt and pepper the potatoes and toss them. Roast for 15 minutes then toss them. Roast another 15 minutes or until they’re golden brown and fork tender.


  • Heat a large pot on medium-high heat. When the pan is hot add 2 tablespoon of the vegetable broth and then add the onions and saute for 5 to 7 minutes, or until they’re soft and transclucent. Add the garlic and saute for 2 minutes.
  • Add the vegetable broth to the onions and garlic and stir in the smoked paprika, vinegar, liquid smoke, bay leaf, and salt and pepper until combined and bring to a boil.
  • When the broth is boiling, turn the heat down to a simmer and stir in the collard greens and black-eyed peas until well combined. If the greens and peas aren’t slightly covered in broth, add a little more broth or some water. Simmer for 20 minutes, stirring frequently.


  • While the greens are simmering, make the grits.
  • In a medium sauce pan, bring the milk and butter to a low boil on medium heat. When the milk is just boiling, whisk in the grits and reduce the heat to low. Cover and simmer for approximately 15 minutes, or until the grits are thick and creamy. Stir frequently to avoid scorching the bottom.


  • Put 1 cup of grits on the bottom of the bowl then layer the remaining ingredients however you like. Add some extra BBQ sauce and two pickles if desired.
  • Enjoy!


The Nutrition Facts are an estimate only. 


Calories: 715kcal | Carbohydrates: 111g | Protein: 29g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 1630mg | Potassium: 1128mg | Fiber: 12g | Sugar: 39g | Vitamin A: 11315IU | Vitamin C: 23.3mg | Calcium: 548mg | Iron: 6.5mg
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