Roasted Fall Veggie-Bowl w/ Pesto Tempeh Feauturing: OhSheGlows Green Goddess Dressing

Hi everyone! For today’s post, I thought it was only appropriate to share my tasty, veggie-filled, buddah-bowl inspired lunch from this week. I’m not one to brag about my lunches, because let’s be honest, they’re usually not THAT exciting. But this one HIT the spot and was actually a lunch I looked forward to chowing down on, even after eating it all 5 days (and that says something)! So if you’re looking for a meal prep option that you can prepare in under an hour and that will last you all week, you’ve found the right recipe! Plus it’s entirely vegan, loaded with yummy seasonal veggies and a whole lot of nutrients to keep you fueled each day!

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See below for the ingredients you’ll need…

Ingredients for the bowl (yields enough servings for 5 days):
• 1 (small) sack of purple potatoes
• 2 sweet potatoes
• About a pound of Brussel sprouts
• 3 cloves of minced garlic
• 2 heads of kale (I bought curly kale & dinosaur kale)
• Coconut oil
• 2 TBSP of lemon juice
• ½ yellow onion
• 2 packages of Lightlife Tempeh
• Hope Hummus (Kale Pesto)

And for an absolute favorite recipe of mine from the the amazing Oh She Glows…(seriously check her site out for some delicious vegan recipes & inspiration)! Check out the ingredients needed and simple directions for the vegan green goddess dressing on her site: Oh She Glow’s Green Goddess Dressing . If you don’t have the ingredients to prep this dressing, a great & tasty alternative can be a lemon tahini dressing – another favorite of mine 🙂

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For the bowl –

• Start by setting the oven to 400 degrees Fahrenheit. Next, dice the sweet potatoes & purple potatoes into bite size pieces. Cover a baking sheet lightly in coconut oil. Layer your potatoes evenly on the baking sheet. Add another 1-2 TBSP of coconut oil, a pinch of salt, black pepper, cayenne, and cinnamon. Using your hands, spread the oil & seasoning throughout the potatoes.

• Set aside and begin slicing your Brussel sprouts in half. Similar to the potatoes, you’ll want to get another baking sheet and layer it in coconut oil. Add your Brussel sprouts and layer another 1-2 TBSP of coconut oil, mixing in a pinch of salt, black pepper, turmeric, and nutritional yeast. Once those are lathered evenly throughout, place both baking sheets in the oven and cook for about 15 minutes, mixing them around every 5-10 minutes. I personally like mine charred and slightly burnt, so I tend to keep them in for 20 minutes (just make sure to keep an eye on them as they’ll cook fast in the high heat)!

• While the Brussel sprouts & potatoes are cooking, take out a large, stick-free, sauté pan, add your garlic and onion with about 1-2 TBSP of coconut oil. Let that cook on low heat for about 3 minutes. While that’s heating up, strip out the hard stem of each kale leaf. Chop them slightly smaller, so they’re easier to eat. Once the pan is warm, begin adding your kale in small increments. The kale will wilt quickly, but if you add it all in at once, you may have trouble cooking it & coating it evenly in the oil. Add your seasonings of choice – I chose to add a pinch of salt, black pepper, dried dill weed, and a small amount of cayenne. Add lemon juice slowly as you’re cooking the kale to help it wilt more quickly so that you can add the remainder of your kale. Once the majority of your kale is shrunk in size, you should only cook for a few extra minutes in order to retain most of the nutrients and avoid overcooking!

• Once your sautéed garlic kale is complete, put that to the side. Use that same pan, add ½ TBSP of coconut oil, add your chopped tempeh and sautee until it reaches a nice golden crisp on the edges. At that point, lower your heat, add about 2 TBSP of the pesto hummus and mix in well before setting aside.

• The last step is to prep your Oh She Glows Green Goddess dressing. Make your way to the following link: Oh She Glow’s Green Goddess Dressing.

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As mentioned, you should have enough prepped for 5 large bowls for the week. Heat up in a microwave-safe dish for about 2:30-3 minutes. Feel free to top your bowl with additional toppings such as my favorite – Biena Foods Crispy, lightly salted, crunch chickpeas! Or sprinkle your bowl with hemp seeds & some nutritional yeast – get creative and enjoy!

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