Winter Roasted Vegetable Bowl
This vegan winter roasted vegetable bowl is a delicious autumn bowl recipe, with whole grains, plant protein and roasted vegetables topped with a creamy tahini lime dressing.
Ingredients
For the Harvest Bowl
- 2 medium parsnips, chopped
- 2 medium carrots, chopped
- 1/2 lb brussel sprouts
- 3 Tbsp olive oil, divided
- 1/8 tsp salt
- ¼ tsp pepper
- ½ tsp garlic
- ½ tsp Italian seasoning
- 1 cup wheatberries or farro
- 1 block tempeh
- 1 Tbsp balsamic vinegar
- 1 bunch of kale, washed and massaged with olive oil
- ½ cup pomegranate seeds
For the Lime Tahini Dressing
- ¼ cup tahini
- 2 Tbsp lime juice juice of ½ lime
- 1 Tbsp maple syrup or sugar or honey if not vegan
- Pinch of sea salt
Instructions
- Preheat oven to 375.
- Cut up parsnips, carrots, and brussels sprouts and add to medium bowl. Marinate with 2 Tbsp olive oil, salt, pepper, garlic and Italian seasoning. Bake for 30-35 minutes, flipping halfway.
- While vegetables are roasting, cook wheatberries according to directions. Sautee tempeh with 1 Tbsp olive oil and balsamic vinegar.
- Next, make lime tahini dressing. Combine tahini, lime juice, maple syrup and sea salt. You may need to add a little water to thin it out to your desired consistency.
- Once vegetables are done roasting, add them to bowl with kale. Add wheatberries and tempeh. Top with pomegranate seeds and tahini dressing
Equipment
Nutrition
Serving: 1Calories: 554kcalCarbohydrates: 62gProtein: 15gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 25gSodium: 207mgFiber: 13gSugar: 17g
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