30 Minute Spiced Tempeh Cauliflower Bowl

Roasted cauliflower served over creamy sauce with sautéed vegetables and fresh herbs

30 Minute Spiced Tempeh Cauliflower Bowl

Discover the ultimate 30-Minute Spiced Tempeh Cauliflower Bowl; Roasted cauliflower and crumbled tempeh meet a burst of flavors from citrus, herbs, and seasonings. Top it off with creamy vegan yogurt-tahini dressing and garnish with microgreens and cilantro. Healthy and delicious, this bowl is a veggie lover's dream come true!

Course Main Course

Cuisine moroccan

Keyword 30 minute meals, buddha bowl, dairy free, gluten free breakfast, tempeh, whole food plant based

Cook Time 30

Total Time 30

Servings servings

Calories 380kcal

Author Jackie Akerberg

Equipment

Oven
skillet

Ingredients

Cauliflower Ingredients

1 cauliflower cut into florets
olive oil or lemon juice to coat
2 tsp paprika
1 tsp garlic powder
1 tsp curry powder
½ tsp salt and pepper

Tempeh Ingredients

8 oz tempeh crumbled
1 small red onion diced
2 carrots shredded
¼ cup orange juice
2 tbsp rice vinegar
2 tbsp siracha
1 tbsp tomato paste
2 tbsp maple syrup
1 tsp fresh ginger minced
2 garlic cloves minced
1 tbsp curry powder
salt and pepper to taste

Yogurt Sauce Ingredients

1 cup plain unsweetened dairy free yogurt
¼ cup runny tahini
1 large lime zested and juiced

To Serve

1 cup microgreens
½ cup cilantro leaves finely chopped

Instructions

Preheat oven to 400 and line a large metal baking sheet with parchment paper. Season cauliflower with spices and spread on sheet. Bake for 20-25 minutes until crispy.
Meanwhile, heat a large cast iron skillet over medium high heat and add a splash of water or cooking oil to coat. Add in the crumbled tempeh and cook for 4-5 minutes, stirring occasionally until edges are golden. Add in the onion and carrot and sauté for 3-4 minutes until tender. Mix the juice, vinegar, sriracha, tomato paste, maple syrup, ginger, garlic, curry power, salt and pepper in a small jar and pour into the skillet. Reduce heat to low and let thicken.
Combine yogurt, tahini and lime and spread a layer on each serving plate. Top with the tempeh mixture and roasted cauliflower. Sprinkle with microgreens and cilantro!

Nutrition