Full of fresh spring veggies, this bowl is loaded with flavor and nutrients. Add a big dollop of turmeric dressing to round out the dish.
Course
Main Dish
Prep Time20minutes
Cook Time20minutes
Total Time40minutes
Servings2
AuthorLindsey Johnson
Ingredients
For buddha bowl:
2tablespoonsolive or avocado oil
2cupsbroccoli florets
2cupsasparagustrimmed and cut into 2" pieces
8baby golden or red potatoeswashed well and sliced
1cupsliced carrots
18-ounce package tempeh, thinly sliced
Sea salt and black pepperfor seasoning
For serving:
1cupcooked sorghumor other whole grain
2cupsbaby spinach
1/4cupgreen onionsthinly sliced
For Creamy Turmeric Dressing:
7ouncesfull-fat Greek yogurt
2tablespoonstahini
Juice of 1 large lemon
1garlic cloveminced
1teaspoondried turmeric or 1 tablespoon freshly grated turmeric
1/4teaspoonsea salt
1/4teaspoonfreshly ground black pepper
Pinchcayenne
Instructions
Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
Arrange the vegetables and tempeh (or other protein of choice) on the baking sheet. Drizzle evenly with the oil and season well with sea salt and pepper. Place in oven and roast for 18-20 minutes, or until veggies are tender and just beginning to brown. (Note that if your asparagus is very thin, you'll want to add it to the pan halfway through the cooking time so it doesn't overcook.)
Meanwhile, prepare the Creamy Turmeric Dressing. Stir together all of the ingredients. Taste and add more salt or pepper, to taste. Set aside.
To serve, place 1/2 cup of sorghum and 1 cup of spinach into two shallow serving bowls. Divide the veggies and tempeh between the bowls. Spoon a big dollop of the Creamy Turmeric Dressing on top and serve immediately.
Yield: 2 large servings
Recipe Notes
Substitute tempeh with chicken, chickpeas (add to sheet pan during last 5-7 minutes of roasting), fish, or tofu.