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Miso tempeh, sweet potato & shiitake mushroom bowl recipe
Ingredients
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
Step 1
Preheat the oven to 180°C. Line a baking tray with parchment paper.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
To make the dressing, mix the remaining ingredients using a fork or a whisk.
Step 7
Serve the tempeh with the sweet potatoes, mushrooms, and veggies over the baby spinach and drizzle with the dressing.
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