1cupabout 200 g spelt or wheat berries, barley, or farro*
4cups120 g firmly packed baby kale, spinach, or arugula
1⁄2 cup120 ml Maple Mustard Dressing (see recipe below)
For the tempeh:
8ounces225 g tempeh, cut into 1⁄2-inch (1.3-cm) strips
1cup240 ml apple cider
2clovesgarlicminced or finely grated
For the Roasted Root Vegetables:
2pounds900 g root vegetables, peeled if need be and cut into 1-inch (2.5-cm) pieces
2tablespoonsneutral vegetable oil
Coarse salt and freshly ground black pepper
Maple Mustard Dressing:
2tablespoonsolive oil or tahini
1tablespoontamari or Bragg Liquid Aminos
1tablespoonapple cider vinegar
11⁄2 tablespoons nutritional yeast
1 to 2tablespoonswarm waterif needed
Preheat the oven to 400°F (200°C), oil a 9-inch (23-cm) square baking pan, and line a rimmed baking sheet with parchment paper. Cook the spelt berries or other grain according to package instructions (the grain can be cooked a few days in advance).
Meanwhile, prepare the tempeh. Put the strips in the oiled pan. In a small bowl or measuring cup, whisk together the cider, mustard, tamari, and garlic. Pour the mixture over the tempeh and cover the pan with foil.
To cook the root vegetables, put them in a large bowl, drizzle with the oil, and toss until evenly coated. Spread them evenly on the lined baking sheet (you may need two baking sheets) and nestle the herb sprigs among them. Sprinkle generously with salt and pepper.
Bake both the tempeh and the root vegetables for 25 minutes. Remove the foil from the tempeh and stir the vegetables well, then bake for another 20 minutes or so, until the tempeh is browning and the vegetables are tender; there will be some marinade left in the tempeh pan, but it should have thickened up considerably. If it hasn’t, bake the tempeh for 5 to 10 more minutes.
To make the dressing, combine the oil, maple syrup, mustard, tamari, apple cider vinegar, balsamic vinegar, and nutritional yeast in a small bowl or measuring cup. Whisk to combine. If the dressing is thicker than you’d like, whisk in the warm water as needed. (Stored in an airtight container in the refrigerator, the dressing will keep for 1 week; it makes 1/2 cup.)
To serve, divide the greens among four bowls and top each with one-quarter of the grain, tempeh, and root vegetables. Drizzle with the dressing and serve right away.
*Substitute brown rice, millet, or quinoa for a gluten free option.