30 Minutes Spiced Tempeh Cauliflower Bowl
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A Note from Feedfeed
Savor the taste of a 30-Minute Spiced Tempeh Cauliflower Bowl, a vibrant and flavorful dish featuring perfectly seasoned tempeh, tender cauliflower, and a colorful array of veggies. Quick and satisfying, it's a delicious option for a speedy meal.
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ingredients
- 1 cauliflower, cut into florets
- Olive oil or lemon juice (if oil free), to coat
- 2 teaspoons paprika
- 1 teaspoon garlic
- 1 teapsoon garlic powder
- 1 teaspoon curry powder
- salt and pepper
- 8 tempeh, crumbled
- 1 small red onion, diced
- 2 carrots, shredded
- 1/4 cup orange juice
- 2 teaspoons rice vinegar
- 2 tablespoons siracha
- 1 tablespoon tomato paste
- 2 tablespoon maple syrup
- 1 teaspoon fresh ginger, minced
- 2 garlic cloves, minced
- 1 tablespoon curry powder
ingredients
Dressing
- 1 cup plain unsweetened vegan yogurt
- 1/4 cup runny tahini
- 1 large lime, zested and juiced
- 1 cup microgreens
- 1/2 cup finely chopped cilantro leaves
Method
Step 1
Preheat oven to 400 and line a large metal baking sheet with parchment paper. Season cauliflower with spices and spread on sheet. Bake for 20-25 minutes until crispy.
Step 2
Meanwhile, heat a large cast iron skillet over medium high heat and add a splash of water or cooking oil to coat. Add in the crumbled tempeh and cook for 4-5 minutes, stirring occasionally until edges are golden. Add in the onion and carrot and sauté for 3-4 minutes until tender. Mix the juice, vinegar, sriracha, tomato paste, maple syrup, ginger, garlic, curry power, salt and pepper in a small jar and pour into the skillet. Reduce heat to low and let thicken.
Step 3
Combine yogurt, tahini and lime and spread a layer on each serving plate. Top with the tempeh mixture and roasted cauliflower. Sprinkle with microgreens and cilantro!