Just when I thought it was too close to Spring to post this recipe, a massive East Coast snowstorm reminded me that Winter is still here and roasted root vegetables simply never go out of style.
Of course, I live in Los Angeles where our version of Winter is anything below sixty degrees. Since it’s currently 57 degrees and raining, I am stoked to cozy up to one of these Harvest Buddha Bowls!
I originally made these Winter Harvest Buddha Bowls months ago! This recipe was going to be part of a healthy New Year meal prep post, but life got in the way and here we are two months later!
As they say, good things come to those who wait– These Harvest Bowls are absolutely delicious!
The real star of the show here is the maple miso glazed tempeh. I love cooking with tempeh. It’s nutty, flavorful, and super easy to prepare!
Of course, I’d be remiss if I didn’t also show some love for these crispy roasted brussel sprouts, which are the perfect savory compliment to the sweet potatoes and tempeh.
The miso in the glaze packs an umami punch that ties the bowl together in a way I can only describe as irresistible. I recommend doubling the recipe for healthy lunches all week long!
You are going to love these Winter Harvest Bowls! They’re:
Simple to prepare
Perfect for meal prep!
If you try these Winter Harvest Buddha Bowls, be sure to rate them in the comments and tell us how they turned out! Of course, we always love seeing your creations on Instagram too! Tag us #carrotsandflowers so we can admire your culinary talents!
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- 1 large sweet potato, sliced into ½ thick wedges.
- ½ lb brussel sprouts, trimmed and halved.
- 5-6 rainbow carrots, peed and sliced
- 1 Tbsp olive or grapeseed oil
- sea salt and pepper to taste
- 1 10oz package tempeh
- ¼ cup maple syrup
- 2 Tbsp miso paste
- pinch garlic powder
- 1 Tbsp tamari
- ¼ tsp liquid smoke
- 4 cups kale leaves, torn into bite sized pieces
- 2 Tbsp tahini
- 1 Tbsp apple cider vinegar
- 1 Tbsp dijon mustard
- Preheat the oven to 425F (220C). Clean and prepare your vegetables. Place the brussels on one lined baking sheet and the carrots and sweet potatoes on a second lined baking sheet.
- Toss with vegetables with ½ Tbsp oil per tray, plus a generous pinch of sea salt and pepper. Be sure the carrot and sweet potato slices lay flat with a bit of space between each piece, so they get nice and crispy. Bake both trays for 30 minutes, flipping halfway through the bake time.
- In a small bowl, combine the maple syrup, miso, garlic powder, tamari, and liquid smoke. Slice the tempeh into ½ inch thick triangles. Toss in the sauce, be sure the triangles are well coated. Marinade for ten minutes.
- In an oiled pan over medium high heat, sauté the tempeh for 2-3 minutes on each side. Remove the tempeh, set it aside, and lower the heat to medium. Place the kale leaves in the pan with 2 Tbsp of water and cover. Let steam for 30 seconds, then stir. Cover again and cook for another 30 seconds. You want to soften the greens while keeping a nice bright green color.
- Add the apple cider vinegar, dijon mustard, and tahini to the leftover marinade to make the dressing. Build your bowls with a base of sautéed kale, then arrange the roasted vegetables and glazed tahini on top. Serve with a healthy drizzle of dressing and enjoy!
For more healthy, simple recipes, be sure sure to check out our Supergreen Baked Falafel Bowls or our Vegan Lentil Walnut Bolognese!