These vegan harvest bowls feature sweet and salty cider baked tempeh, roasted root vegetables, and a cooked whole grain. They’re balanced, filling, and a beautiful celebration of the fall season. They’re also one of my favorite recipes from my cookbook, Power Plates!
Can’t believe I’m saying this, but Power Plates makes its way into the world today! It’s been a long time coming, but over two years, 100 recipes and photos, and many sinks full of dirty dishes later, it’s here.
You can read more about the book here or in this weekend reading post from the fall. It’s a collection of 100 vegan meals that provide plant-based protein, healthful fat, and energizing complex carbohydrates.
Nothing overly prescriptive, and it’s certainly not a diet, nutrition, or fitness book. The idea was simply to offer up vegan recipes that contain a solid balance of macronutrients (more of my thoughts on that topic in this post), along with flavor and staying power.
The book doesn’t have any appetizers, small plates, snacks, or desserts (though I wish I’d had some desserts to test!). All of the recipes are meant to be enjoyed as meals.
I give readers the invitation to enhance them or pair them with other things according to appetite, which means that they could be stand-alone dishes, but there’s lots of room to customize them and make them work for your body and life.
Today, in order to celebrate the book, I’m sharing one of my favorite recipes from its “bowls” section (it’s got six recipe chapters: breakfasts, salads, soups, bowls, stovetop meals, and bakes).
These harvest bowls are full of sweet and savory flavors, packed with tender roasted root veggies, chewy spelt berries, and a cider-baked tempeh that I think is pretty irresistable.
The maple mustard dressing was a favorite with my recipe testers, and it can be made as a vinaigrette or with tahini for an oil-free option.
I cooked it last fall, when the weather was just getting cool and root vegetables were piling into the farmers’ market, and it’s one of the recipes I’ve revisited most often since.
All of the bowl meals in the book benefit from a little advance prep, and this one is a good example. You can cook your grain in advance, make the dressing ahead of time, and/or roast the root vegetables or tempeh a few days before serving. The components shine when they’re together, but they’re useful sides on their own, too (I’ve made the tempeh a bunch of times without serving it in the bowls).
A heartfelt thank you to everyone who takes the time to check in and read this blog from week to week. Power Plates grew out of the love I have for creating and sharing food within this space, and the book is dedicated—from the bottom of my heart—to you.