“Glow Bowl” with Smoky Sweet Potato Fries, Turmeric Tahini Dressing, Quinoa, & Crispy Tempeh
“Glow Bowl” with Smoky Sweet Potato Fries, Turmeric Tahini Dressing, Quinoa, & Crispy Tempeh
Servings
3-4
Ingredients
For the Golden Tahini Sauce
- 3 tbsp of tahini, stirred
- Juice of 1 lemon
- 1-1.5 tbsp. maple syrup
- ½ tsp. curry powder
- ¼ tsp. ground turmeric
- ¼ tsp. kosher salt, or more to taste
- Pepper to taste
- Water to thin (start with 1 tbsp at a time)
For the Quinoa
- 1 cup dry quinoa
- 2 cups of liquid to cook the quinoa (water or chicken broth)
- 1 tbsp of olive oil
- Salt and pepper to taste
For the Sweet Potato Fries
- 1 sweet potato, cut into “fry” shapes
- 1 tsp smoked paprika
- 1 tsp curry powder
- 1 tbsp olive oil
- Salt and pepper to taste
For the Salad
- 3 packed cups finely chopped fresh kale (or lettuce of choice such as arugula or spinach)
- ¼ cup roasted salted cashews or pistachios
- ¼ cup goat or feta cheese
- 1 ripe avocado, sliced
For the Tempeh
- 1 8oz package of tempeh
- 2-3 tbsp of soy sauce
Instructions
Preheat the oven to 425 degrees. Line one sheet tray with parchment paper. Add the sweet potato that has been cut into “fry” shapes. Toss with seasonings and olive oil. Bake for about 35 minutes, flipping once halfway through, until tender and charring.
Next, add 1 cup of quinoa to two cups of liquid (water or chicken broth) in a medium sized pot over high heat. Bring to a boil and then reduce the heat to low and cover for 15 minutes, or until the liquid has just been absorbed. Season with olive oil, salt, and pepper.
For the tempeh: cut the tempeh into 1 inch cubes. In a large skillet, add olive oil and the tempeh cubes. Cook for about 3-4 minutes per side over medium high heat. After you flip the tempeh, add the soy sauce. Cook until the tempeh is beginning to brown and crisp up.
To make the tahini sauce, add the tahini, lemon juice, spices, and maple syrup to a bowl. Whisk until smooth. Add 1 tbsp of water at a time until it is a pourable dressing (the amount of water will depend on the consistency of your tahini). Taste for seasonings and adjust accordingly.
To assemble, toss the kale with the dressing. Add the warm quinoa, nuts, and cheese. Top with sliced avocado, sweet potato fries, and more sauce. Enjoy!
Shopping List
Pantry Items
- Tahini (this is sesame paste, like peanut butter, typically found in the international aisle)
- Soy sauce
- 1 cup dry quinoa (or grain of choice)
- ¼ cup roasted salted nuts (such as cashews or pistachios, optional*)
- Maple syrup
- Curry powder
- Ground turmeric *this gives the sauce its golden glow
- Smoked paprika
Produce
- 3 packed cups fresh kale (or lettuce of choice such as arugula or spinach)
- 1 large sweet potato
- 1 lemon
- 1 ripe avocado
Dairy
- ¼ cup crumbled feta or goat cheese (can omit if dairy free)
Other
- 1 8 oz package of tempeh (often in the vegan section. This is optional for added protein/texture)
Pantry Staples
- Olive oil
- Salt & pepper
Equipment Needed
- One sheet tray lined with parchment paper
- Whisk and small bowl
- Measure spoons and cup
- Knife/cutting board
- Large salad bowl
- Medium sized pot with lid
- Large skillet
