Ingredients

Large sweet potato, diced
1 tbsp cinnamon
1 red chili, minced
100g fresh shiitake mushrooms, stems discarded, sliced
Coconut oil
Sea salt
Pepper
¼ head cauliflower, chopped
¼ broccoli head, chopped
1 red onion, chopped
1/2 bell pepper, chopped
1 cup baby spinach leaves

For the tempeh marinade:

6 tbsp water
2 tsp miso paste
1-inch piece fresh ginger, peeled and grated
100g tempeh, sliced

For the dressing:

1 tbsp tahini
Juice of 1 lime
1 tsp beetroot powder

Method

1. Preheat the oven to 180°C. Line a baking tray with parchment paper.

2. Toss the sweet potato with the oil, cinnamon, chili peppers, and salt. Spread the sweet potatoes on one side of the baking sheet and bake for 45 minutes.

3. Meanwhile, to make the shiitake bacon, mix the mushrooms with the oil and salt. After the sweet potatoes have baked for 15 - 20 minutes, add the mushrooms to the other side of the baking sheet and bake for 25 - 30 minutes, depending on how crispy you want your shiitake bacon to be.

4. For the veggies, combine the chopped vegetables with the oil in a pan and season with salt and pepper. Cook over low to medium heat for 15 - 20 minutes.

5. To make the tempeh, mix the water, miso paste, and ginger in a bowl. Add the tempeh and let it marinate for a few minutes, then heat the slices in a pan over low to medium heat for 5 - 10 minutes.

6. To make the dressing, mix all of the dressing ingredients using a fork or a whisk.

7. Serve the tempeh with the sweet potatoes, mushrooms, and veggies over the baby spinach and drizzle with the dressing.

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Miso tempeh, sweet potato & shiitake mushroom bowl recipe

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