Roasted Cauliflower & Tempeh Hummus Bowl
Though the ingredients list may seem long, but this Mediterranean-style bowl can be used as a great base for whatever you have in your refrigerator. Try pairing this meal with Olé Cocktail Co. Non-Alcoholic Chili Mango or Steamworks Pilsner.Ingredients
Serves 2 to 3
Marinated Tempeh
¼ cup (60 ml) low-sodium soy sauce
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) balsamic vinegar
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) avocado oil or other neutral-flavoured oil
2 cloves garlic, minced
1 tsp (5 ml) smoked paprika
1 × 8 oz (227 g) package tempeh
Roasted Cauliflower
4 cups (1 L) cauliflower florets
1½ tbsp (22.5 ml) olive oil
2 tsp (10 ml) ground cumin
1 tsp (5 ml) ground coriander
1 tsp (5 ml) ground turmeric
¼ tsp (1 ml) sea salt
Farro Tabbouleh
½ cup (125 ml) dried farro (about 1½ cups/375 ml cooked)
2 cups (500 ml) fresh flat-leaf parsley
1 cup (250 ml) fresh mint
1 cup (250 ml) finely diced cucumbers
1 cup (250 ml) finely diced tomatoes
¼ cup (60 ml) finely diced red onions
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) olive oil
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) ground cinnamon
½ tsp (2.5 ml) sea salt
Hummus
1 × 19 oz (540 ml) can chickpeas
2 tbsp (30 ml) tahini
1 tbsp (15 ml) fresh lemon juice
½ tsp (2.5 ml) sea salt
2 tbsp (30 ml) ice-cold water
feta and black olives, for garnish
Instructions
- To make Marinated Tempeh, in a flat-bottomed dish, combine soy sauce, Dijon, balsamic, maple syrup, oil, garlic and paprika. Cut tempeh into triangles, toss in marinade and let marinate in refrigerator for 30 minutes or up to 24 hours.
- Preheat oven to 375 F (190 C).
- To make Roasted Cauliflower, in a large bowl, toss cauliflower with olive oil, cumin, coriander, turmeric and salt. Transfer to a baking sheet and roast for 30 minutes, turning cauliflower florets after 20 minutes.
- To make Farro Tabbouleh, cook farro according to package directions, then set aside to cool.
- Finely mince parsley and mint and place in a large bowl. Add cucumbers, tomatoes, red onions and cooled farro to bowl. Toss with lemon juice, olive oil, cumin, cinnamon and salt. Set aside.
- To make Hummus, in a food processor, combine chickpeas, tahini, lemon juice and salt and purée. Add ice-cold water, 1 tbsp (15 ml) at a time, and purée until smooth. Set aside.
- Place marinated tempeh in a medium saucepan, reserving marinade. Over medium heat, cook for 5 to 7 minutes on each side, until crispy. Add ¼ cup (60 ml) marinade to hot pan and toss until glossy. Remove from heat.
- Build bowls by smearing hummus on bottom of 2 or 3 bowls or plates and topping with roasted cauliflower, tabbouleh, tempeh, feta and black olives.