0 Ratings
Recipe courtesy of Chef Brittany Boothroyd of Wild Kitchen.
- 3 Servings +
1 cup grain, your choice
1 pkg. Tempeh
1 can low sodium chickpeas
3 cup greens (spinach, mixed greens , Romaine, Kale)
1 small bunch, fresh dill
3 medium PEI potatoes
2 large carrots
1 small red onion
1 medium cucumber
1 small cloves, garlic
1 small lemon
1 medium crown of broccoli
0.25 tsp garlic powder
2 tbsp grainy Dijon mustard
2 tbsp apple cider vinegar
0.75 cup mayo
3 dill pickles
pickle brine
extra virgin olive oil
salt, to taste
black pepper, to taste
Preheat oven to 400° F.
Marinate the tempeh. Slice the tempeh into thin strips, and mix together a small amount of pickle brine with Dijon mustard. Spread over the tempeh on both sides and set to the side.
Roast your dense vegetables. Chop any dense, hard vegetables (potato, squash, beets, carrots) into uniform size and toss in olive oil, salt, pepper and any spices you like. For this bowl we are using garlic powder, kosher salt, black pepper and fresh dill. Add chickpeas to the bowl and place everything on a baking sheet. Roast until a knife cuts through the potato easily, about 20-25 minutes.
Cook your grain of choice, as per package instructions.
Prepare sauce by mixing the mayo with minced garlic, apple cider vinegar and grainy mustard.
When your oven time has 15 minutes remaining, slice your red onion and toss with olive oil and seasonings. Add to your roasting pan and return to the oven.
Once your grains are started and sauce is ready, you can fry your tempeh. Heat a frying pan to medium-high heat. Fry tempeh in a small amount of oil until golden brown on each side. Set aside. When cool enough to handle, chop into bite sized pieces.
Prepare any remaining vegetables. Either blanching, grating or chopping. This is a great opportunity to use up any vegetables that may need to be used up in your fridge.
If blanching, heat a small pot of water to boiling point with 1 Tbsp of kosher salt. Boil any of your “almost raw” veggies (broccoli, edamame, string beans) for 1 minute and quickly remove from heat. Drain and quickly rinse with cold water to stop the cooking process.
Season veggies with lemon juice, if you choose.
Build your bowl, starting with grains and greens, and finishing with nuts, seeds or roasted chickpeas. Drizzle with sauce at the end and a sprinkle of fresh herb if you have some on hand. Enjoy!
Feel free to change up the protein and/or veg in this recipe as your taste buds desire!
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