Baked Sweet Potato Bowls with Tempeh
Ingredients
Sweet Potatoes & Vegetables
-
4
medium
sweet potatoes
-
as needed
tablespoon
olive oil
-
½
teaspoon
salt
-
1
medium
cauliflower
-
4
whole
carrots
-
1
teaspoon
dry parsley
-
½
teaspoon
dry oregano
-
½
teaspoon
onion powder
-
½
teaspoon
garlic powder
-
½
teaspoon
paprika
Tempeh
-
2
8 ounce blocks
tempeh
-
2
tablespoons
soy sauce or tamari
-
2
tablespoons
red wine vinegar
-
1
tablespoon
maple syrup
Tahini Dressing
-
1
cup
fresh parsley
-
½
cup
tahini
-
¼
cup
water
-
2
tablespoons
red wine vinegar
-
2
teaspoons
maple syrup
-
a pinch
salt
-
as needed
tablespoon
hemp seeds for topping
Instructions
- Preheat the oven to 400°F.
- Slice the sweet potatoes into wedges and place on a parchment-lined sheet pan, drizzling with olive oil and sprinkling with salt.
- Roast the sweet potatoes for 10 minutes.
- Prepare the cauliflower and carrots, tossing them with oil and seasonings.
- After 10 minutes, add the cauliflower and carrots to the baking sheet and roast for an additional 25-30 minutes.
- Marinate the sliced tempeh in a mixture of soy sauce, red wine vinegar, and maple syrup for at least 10 minutes.
- Pan-fry the marinated tempeh in a skillet over medium-high heat until golden, about 3-4 minutes on each side.
- Blend the tahini dressing ingredients until smooth, adding water to reach desired consistency.
- Assemble the bowls by dividing the sweet potatoes, vegetables, and tempeh, then drizzle with tahini dressing and top with hemp seeds if desired.
Nutrition Facts (estimated)
Servings
4 servings
Calories
583
Total fat
24g
Total carbohydrates
74g
Total protein
26g
Sodium
775mg
Cholesterol
0mg
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