Ingredients
Units
Scale
Roasted Potatoes
- 1.3 lbs / 600 g potatoes
- 2 tsp olive oil
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tsp sweet paprika powder
- 1/4 tsp chili powder
- salt, pepper
Smoky Tempeh
- 7 oz / 200 g tempeh
- 1 tsp olive oil
- 1 tbsp soy sauce
- 1 tsp mushroom sauce
- 1 tsp maple syrup
- 1 tsp smoked paprika
- salt, pepper
Tahini Yogurt
- 1.1 lbs / 500 g thick vegan yogurt
- 2 tsp tahini
- 3 cloves of garlic, minced
- salt, pepper
Bean and Cucumber Salad
- 1 can of white beans
- 1/2 cucumber
- 2 tbsp fresh, chopped dill
- 1 tbsp olive oil
- 1 lemon, juiced
- salt, pepper
Instructions
- Cut potatoes into bite size pieces. Place on a baking tray and drizzle with oil, and sprinkle with the spices. Toss to coat the pieces evenly, and arrange in a single layer.
- Chop tempeh into small pieces, then add to a bowl with oil, soy sauce, mushroom sauce, maple syrup and spices, and mix to coat tempeh pieces.
- Bake potatoes at 360°F / 180°C for about 10 minutes, then push them to one side, and add tempeh pieces. Bake tempeh and potatoes for 20 more minutes.
- For the yogurt whisk together thick vegan yogurt, tahini, garlic, and a pinch of salt and pepper.
- For the salad chop cucumber and dill, and add to a mixing bowl with olive oil, lemon juice, and a generous pinch of salt and pepper. Mix to combine.
- To assemble the bowls divide the yogurt between serving bowls. Top with warm potatoes, bean salad, and smoky tempeh. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes