Protein Bowl Recipe (Harvest Grain Bowl)
This harvest grain bowl, or veggie protein bowl with roasted squash and tempeh is packed with warm fall flavors! Throw in your favorite toppings!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6-8 1x
- Category: Main
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 acorn squash, seeds removed and sliced
8oz tempeh package, cubed into 1 inch*
5 tablespoons extra virgin olive oil
1/2 teaspoon ground paprika
2 tablespoons honey
1 tablespoon soy sauce
3-4 cups cooked rice
3 cups kale leaves, trimmed
1 medium apple, sliced or finely chopped
8 oz goat cheese crumbles
1/2 cup unsalted pecans, chopped
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 teaspoons apple cider vinegar
2 garlic cloves, minced
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 1/2 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.
Notes
* if you prefer salmon, bake at 400 degrees Fahrenheit for 12-15 minutes or until reaches an internal temperature of at least 145 degrees Fahrenheit.
