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–+ servings
An overhead image of vegan harvest bowls, made with tempeh and root vegetables and drizzled with a mustard-based sauce.
4.78 from 9 votes

Vegan Harvest Bowls with Tempeh & Roasted Root Vegetables from Power Plates

Author - Gena Hamshaw
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yields: 4 bowls

Ingredients

For the bowls:

  • 1 cup pearled farro, pearled barley, spelt berries, or wheat berries (180g)
  • 8 cups salad greens of choice (8oz; such as baby arugula or kale, mixed greens, a 50/50 blend, or baby spinach)
  • 1/2 cup maple mustard dressing (below)

For the tempeh:

  • 7.5 ounces tempeh, sliced into 1/4-inch strips (225g)
  • 1 cup apple cider (240ml)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons tamari
  • 2 cloves garlic, minced or finely grated

For the Roasted Root Vegetables:

  • 2 pounds root vegetables, peeled if need be and cut into 1-inch (2.5-cm) pieces (900g; any combination of turnips, rutabaga, beets, carrots, sweet potatoes, fennel, red onion, etc.)
  • 2 tablespoons avocado oil
  • 8 sprigs thyme
  • 8 sprigs rosemary
  • Coarse salt and freshly ground black pepper

Maple Mustard Dressing:

  • 2 tablespoons tahini or olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon tamari or Bragg Liquid Aminos
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon balsamic vinegar
  • 1 1/2 tablespoons nutritional yeast (powder or mini flakes)
  • 1 to 2 tablespoons warm water (as needed)

Instructions

  • 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.

Notes

*Substitute brown rice, millet, or quinoa for a gluten free option.