Baked sweet potatoes, roasted cauliflower and carrots, pan-friend tempeh and an herby tahini dressing come together in these sweet & savory vegan bowls.
1cupfresh parsleyroughly chopped; can include stems
½cuptahini
¼cupwatermore as needed
2tablespoonsred wine vinegar
2teaspoonsmaple syrup
pinch of salt
hemp seedsfor topping; optional
Instructions
Sweet Potato and Vegetables
Preheat the oven to 400F. Slice the sweet potatoes in half lengthwise. Slice each half again to make wedges. Place on a parchment paper lined sheet pan and drizzle with enough olive to coat. Sprinkle with ¼ teaspoon salt. Place cut side down on the baking sheet.
Roast the potatoes at 400F for just 10 minutes. Meanwhile, slice cauliflower into florets. Peel and slice carrots into wedges. Toss in a bowl with enough oil to coat, the remaining ¼ teaspoon salt, parsley, oregano, onion powder, garlic powder, and paprika.
Remove the sweet potatoes from the oven after 10 minutes. Add the cauliflower and carrots to the pan. Return to the oven to roast for 25-30 minutes, until the sweet potato is fork-tender and the cauliflower is golden.
Tempeh
In a shallow dish, whisk together the soy sauce, red wine vinegar, and maple syrup. Add the sliced tempeh, tossing to coat. Let marinate at least 10 minutes and up to 24 hours.
Heat a large skillet over medium-high heat. Add a thin layer of oil. Once hot, add the tempeh with the marinade.
Cook until the tempeh is golden, flipping halfway through. This will take 3-4 minutes on each side.
Dressing and bowl assembly
To make the tahini dressing, add the parsley, tahini, water, red wine vinegar, maple syrup, and pinch of salt to a blender.
Blend until smooth. Add additional water as needed to thin to a pourable consistency.
Assemble the bowls by dividing the sweet potatoes, vegetables, and tempeh between 4-5 bowls. Drizzle with the dressing and a sprinkle of hemp hearts (optional). Enjoy!
Video
Notes
Leftovers: Best within 4-5 days. Keep refrigerated in a closed container, with the dressing stored separately.
Reheating: I find it easiest to just pop everything except for the dressing in the microwave. Otherwise, add everything to a skillet over medium heat and pan-fry until hot.