Miso Maple Harvest Bowl

Miso Maple Harvest Bowl

Yield: Serves 3-4

INGREDIENTS

{Miso Maple Marinade/Dressing}

• 3 tablespoons miso paste

• 1/4 cup tahini

• 1/4 cup extra-virgin olive oil

• 3 tablespoons apple cider vinegar

• 3 tablespoons maple syrup

• 1 garlic clove, minced

• 1/2 teaspoon cinnamon

• salt/black pepper, to taste

• 1-2 tablespoons water, to thin out the sauce

{Five-Spice Roasted Veggies}

• 1 large sweet potato, cubed

• 3 large carrots, diced

• 1/2 red onion, cubed

• 2-3 tablespoons olive oil

• 1 tablespoon maple syrup

• 1 teaspoon five-spice powder

• 1/2 teaspoon sea salt

• black pepper, to taste

{Salad Assembly}

• 6 cups kale/spinach/arugula and/or mixed greens

• (2) 8-ounce packs of tempeh, steamed

• 1 large gala apple, sliced or cubed

• 1/4 cup dried cranberries, optional

• 1/4 cup chopped walnuts

• crumbled goat cheese

DIRECTIONS

To prepare the tempeh and marinade:

1. Begin by making the marinade. In a bowl, whisk together miso paste, tahini, olive oil, apple cider vinegar, maple syrup, minced garlic, and cinnamon. Taste and add salt or pepper, if needed. If the marinade/dressing is slightly thick, add water 1 to 2 tablespoons at s time to thin. Reserve half for the dressing and save the remaining as a marinade for the tempeh.

2. Next, remove your tempeh from the packaging. I prefer to steam my tempeh prior to cooking to help lessen any bitter flavors it may or may not have.

3. Once steamed, slice into cubes or triangles and add immediately to the marinade. Toss to coat/submerge and marinate at room temperature for a minimum of 4 hours, ideally overnight.

4. Once the tempeh is marinated, you can either bake, pan-fry, grill, or air fry them. Set aside

   To prepare the roasted vegetables:

   1. Preheat your oven to 425 degrees Fahrenheit. While it’s preheating, begin chopping your sweet potato, carrots, and red onion.

   2. Add the vegetables to a large bowl and toss. Add olive oil, five-spice powder, sea salt, and pepper. Toss to evenly coat.

   3. Spread the vegetables on a lined sheet pan. Roast for 20 to 30 minutes or until slightly charred.

   4. Remove from heat and let cool.

To prepare the salad.

1. In a large bowl, add your greens. If you are using hardy greens such as kale, add a couple of spoonfuls of the dressing to the kale. Using your hands, massage the kale with olive oil, salt, and pepper into the kale to help add flavor and tenderize the greens. Once coated, add the tempeh, roasted five-spice vegetables, sliced or cubed apple, dried cranberries, chopped walnuts, and goat cheese.

2. Serve with a side of crusty sourdough, add your dressing, and toss to mix like the messy salad connoisseur you are!

3. Dive in!

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