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miso tempeh veggie food bowl

Miso tempeh, sweet potato & shiitake mushroom bowl recipe

23 Nov 2022 • 3 min read

This bowl is packed full of plants and is great for getting a healthy range of veg into your diet. Don't be scared by the tempeh - it is full of protein and is a great meat substitute. 
Vegan
Gluten Free
Easy

Ingredients

  • Large sweet potato, diced
  • 1 tbsp cinnamon
  • 1 red chili, minced
  • 100g fresh shiitake mushrooms, stems discarded, sliced
  • Coconut oil
  • Sea salt
  • Pepper
  • ¼ head cauliflower, chopped
  • ¼ broccoli head, chopped
  • 1 red onion, chopped
  • 1/2 bell pepper, chopped
  • 1 cup baby spinach leaves
  • 6 tbsp water
  • 2 tsp miso paste
  • 1-inch piece fresh ginger, peeled and grated
  • 100g tempeh, sliced
  • 1 tbsp tahini
  • Juice of 1 lime
  • 1 tsp beetroot powder

Method

1

Preheat the oven to 180°C. Line a baking tray with parchment paper.

2

Toss the sweet potato with the oil, cinnamon, chili peppers, and salt. Spread the sweet potatoes on one side of the baking sheet and bake for 45 minutes.

3

Meanwhile, to make the shiitake bacon, mix the mushrooms with the oil and salt. After the sweet potatoes have baked for 15 - 20 minutes, add the mushrooms to the other side of the baking sheet and bake for 25 - 30 minutes, depending on how crispy you want your shiitake bacon to be.

4

For the veggies, combine the chopped vegetables with the oil in a pan and season with salt and pepper. Cook over low to medium heat for 15 - 20 minutes.

5

To make the tempeh, mix the water, miso paste, and ginger in a bowl. Add the tempeh and let it marinate for a few minutes, then heat the slices in a pan over low to medium heat for 5 - 10 minutes.

6

To make the dressing, mix the remaining ingredients using a fork or a whisk.

7

Serve the tempeh with the sweet potatoes, mushrooms, and veggies over the baby spinach and drizzle with the dressing.
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