This bowl is so grounding and delicious! With all the root vegetables and hearty components it’s the perfect dish to bring you back to balance and leave you feeling nourished in colder months.
Serving Size: approx. 2 bowls
– 1 cup (dried) whole wheat couscous
– 1 medium candy cane beet cut into thin strips (they kinda look psychedelic – seriously so amazing)
– 1 cup finely chopped purple cabbage
– 1 oven baked squash of choice (I used acorn)
– 3 chopped oven baked carrots
– 100g pan fried tempeh
– Preheat oven to 350oF
– Cut squash in half (length wise), scoop out seeds, and place face down on a cookie tray with a few Tbsp. of water on base of tray
– On the other side of the cookie tray, place chopped carrots lightly drizzled in olive oil
– Bake for approximately 35-40 minutes (until squash is tender to touch with fork)
– Prepare couscous according to package directions (literally takes 5 minutes)
– Chop and then pan fry tempeh, preferably in a cast iron pan with a drizzle of oil
– Chop beets into thin strips
– Finely chop cabbage and then and lightly massage with your hands. This helps soften it to make it more digestible
Assemble bowl by placing all ingredients into it. It’s your choice if you like to mix them all together or keep them separate!
For sauce: For a quick option I like to drizzle this particular bowl with “Naked Coconuts: Soy Free Soy Sauce (pictured below in background) or “Little Creek” Caesar Salad Dressing. Otherwise I like to make my Lemon Tahini Dressing recipe for it.
Topping: Black and white sesame seeds are a great additional topper for this bowl and give you the added health benefit of calcium and healthy fats.