miso tahini tempeh and cauliflower nourish bowl
This miso tahini tempeh and cauliflower nourish bowl is a delicious vegan recipe.
Ingredients
Tempeh
- 1 block tempeh - cubed
- 3 tablespoon soy sauce
- 1 teaspoon maple syrup
- 1 tablespoon rice wine vinegar
- salt/pepper to taste
Cauliflower
- 1 head cauliflower - cut into florets
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 tablespoon oil
Tahini sauce
- ⅓ cup tahini
- 1 ½ tablespoon miso paste
- 3 tablespoon rice wine vinegar
- ⅓ cup + 2 tablespoon water
- 1 clove garlic - minced
Other bowl ingredients
- ½ cup cooked quinoa
- ~½ cup green of choice I used spring mix
- 2-4 tablespoons chopped scallions or cilantro for topping optional
Instructions
- Add tempeh to a bowl and toss with soy sauce, vinegar and maple syrup. Let sit for 10-30 minutes to marinate.
- Preheat oven to 425 degrees. Add tempeh to a sheet pan. Add cauliflower to the same sheet pan and toss with oil, salt, garlic powder and black pepper. Bake tempeh and cauliflower for 30-40 minutes until crisp.
- Make your tahini miso sauce by adding all ingredients to a bowl and mix until smooth.
- Assemble bowls with tempeh, cauliflower, greens and quinoa. Top with sauce and scallions (if using).
Notes
This makes enough for 2 bowls.
Nutrition
Calories: 600kcalCarbohydrates: 45gProtein: 38gFat: 43gSaturated Fat: 6gPolyunsaturated Fat: 17gMonounsaturated Fat: 16gTrans Fat: 0.03gSodium: 3219mgPotassium: 1272mgFiber: 7gSugar: 6gVitamin A: 159IUVitamin C: 68mgCalcium: 248mgIron: 7mg
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