Roasted Autumn Root Vegetable and Tempeh Bowl with Maple-Tahini Dressing

Overview

This Roasted Autumn Root Vegetable and Tempeh Bowl is a nutrient-packed vegan and gluten-free meal that celebrates the flavors of fall. Roasted root vegetables like carrots, parsnips, and sweet potatoes provide natural sweetness and earthiness, while marinated tempeh offers a savory, protein-rich contrast. The creamy maple-tahini dressing ties everything together with a hint of sweetness and nuttiness.

Why you’ll love it

• Seasonal ingredients: Highlights autumn produce at its best.
• Balanced nutrition: Combines plant protein with fiber-rich vegetables.
• Easy preparation: Roasting and simple marinating make it straightforward.
• Versatile: Enjoy as a hearty lunch or dinner bowl.
• Diet-friendly: Vegan, gluten-free, and wholesome.

Ingredient notes

• Root vegetables: Use a mix like carrots, parsnips, sweet potatoes, and beets for variety and color.
• Tempeh: Choose plain, natural tempeh for marinating. Steam before marinating for better texture.
• Maple-tahini dressing: Combines tahini, pure maple syrup, lemon juice, garlic, and water for a creamy yet light finish.
• Herbs and toppings: Fresh parsley adds brightness; toasted pumpkin seeds provide crunch.

Step-by-step

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

Prepare the root vegetables: Peel and cut 300g carrots, 300g parsnips, and 300g sweet potatoes into 2 cm chunks. Toss with 2 tbsp olive oil, salt, and pepper. Spread evenly on the baking sheet.

Roast the vegetables: Place the baking sheet in the preheated oven and roast for 30-35 minutes, turning once halfway through until tender and caramelized.

Steam the tempeh: Cut 250g plain tempeh into bite-sized pieces. Steam for 10 minutes to reduce bitterness and improve texture.

Marinate the tempeh: In a bowl, mix 2 tbsp soy sauce or tamari (gluten-free), 1 tbsp maple syrup, 1 tbsp apple cider vinegar, and 1 tsp smoked paprika. Add steamed tempeh pieces and marinate for at least 15 minutes.

Cook the tempeh: Heat 1 tbsp olive oil in a non-stick pan over medium heat. Add marinated tempeh and cook 4-5 minutes per side until golden and slightly crisp. Remove from heat.

Make the maple-tahini dressing: Whisk together 3 tbsp tahini, 2 tbsp pure maple syrup, juice of 1 lemon (about 2 tbsp), 1 small garlic clove (minced), and 3-4 tbsp warm water to desired consistency. Season with a pinch of salt.

Assemble the bowl: Divide roasted root vegetables and tempeh between bowls. Drizzle generously with maple-tahini dressing.

Garnish and serve: Sprinkle chopped fresh parsley and toasted pumpkin seeds (about 2 tbsp) on top for texture and color.

Serving & storage

Serve warm as a main meal. Leftovers keep well refrigerated in an airtight container for up to 3 days. Reheat gently in a microwave or skillet. The dressing can be stored separately for up to 5 days in the fridge. Always check tempeh for freshness as it is perishable once opened.