Harvest Bowl (Protein Bowl with Squash and Tempeh)

This harvest bowl, or veggie protein bowl with roasted squash and tempeh is packed with warm fall flavors! Throw in your favorite toppings!

What You'll Need for this Harvest Bowl:

This protein bowl is packed with lots of fall flavors, yet is extremely versatile. If you don't have the ingredients below, substitute a favorite. Find out more in the Variations section below!

Ingredients:

• Acorn Squash
• Tempeh
• Kale
• Apples
• Extra Virgin Olive Oil (EVOO)
• Honey
• Soy Sauce
• Apple Cider Vinegar
• Mayonnaise
• Dijon Mustard
• Garlic
• Ground Paprika
• Pecans
• Goat Cheese

Equipment:

• Baking Sheet (this one from Caraway is on my wish list)
• Mixing Bowls
• Whisk

How to Make a Protein Bowl:

Harvest bowls are very simple and make an excellent choice for meal prep! While the tasty squash and tempeh roasts, you can simultaneously prep the kale and dressing. To also cut cooking time, make the grains ahead of time. I boiled the rice in a large batch the night before, but you can also do this while the squash and tempeh are roasting. Here are the step-by-step instructions:

Preheat oven to 400 degrees Fahrenheit. Set aside a large-rimmed baking sheet or sheet pan.

In a medium bowl, combine the acorn squash and tempeh with 2 tablespoons each of the olive oil and honey, paprika, and all of the soy sauce. Mix until fully marinated. Transfer to the baking sheet and lay out evenly. Bake for 25-30 minutes flipping halfway, and cook until browning occurs.

While the squash and tempeh cook, in a small bowl combine the kale and 1 tablespoon of olive oil. Massage (or mix) the olive oil into the kale with your hands, and make sure it's fully saturated to soften the leaves.  Set aside.

In another small bowl, whisk the remaining olive oil and honey, mayonnaise, mustard, cider vinegar, and garlic cloves. Set aside.

Once the squash and tempeh are ready, plate out the rice, kale, squash, and tempeh into 4 -6 bowls. Can use about ½ cup to 1 cup of the rice, depending on your preferred portions.

Drizzle with the Dijon and mayo dressing. Top with the goat cheese, apples, and pecans.

Variations:

The list of ingredients is long in this protein bowl recipe because it is packed with fall-flavored goodness! If you do not have specific ingredients, you can swap it for what you have in your kitchen already or if you have a different ingredient preference.

No acorn squash? No problem! Use any type of winter squash, such as butternut or pumpkin. Sweet potato, carrots, and zucchini would also be just as delicious! If you did use tasty carrots, save those carrot tops!

Other proteins other than tempeh that are tasty for this recipe would be salmon (see in my recipe notes below), tofu, chicken, or even a fried egg! Chef's kiss!

Want to try other grains? Rice is scrumptious, but so is quinoa, farro, brown rice, and pearled barley to name a few!

To make this recipe vegan: Substitute a vegan mayonnaise for the regular mayonnaise, maple syrup for the honey, and non-dairy cheese for the goat cheese.

To make this gluten-free: Substitute tamari (make sure certified gluten-free) for the soy sauce and the tempeh and vinegar are both certified gluten-free. Some tempeh ingredients can contain other grains.

If you have a nut allergy: Please omit the pecans in this recipe and substitute with a topping that you can tolerate, for example, pumpkin or sunflower seeds. Caution the tempeh and soy sauce ingredients as some processing facilities can be at risk of traces of nut contamination.

How to Store It:

Store the harvest bowl in an airtight container for up to 4-5 days. Leftover rice can be frozen in an airtight container for up to 3 months.

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