Ever wonder how to make tempeh taste good? This is the way to go. This miso tempeh cauliflower bowl is deliciously juicy, tasty, healthy and quick to prepare.
You’d probably wonder what is in miso and tempeh, and why most nutritionist recommends them in the diet. Well, here are some interesting facts on the benefits of miso and tempeh.
- High in fibre
- High in calcium
- Great source of protein for vegans and vegetarians
- Low in sodium
- Fermented food, which increases the digestibility of soy
- High in phytonutrients, which can prevent many diseases
- It’s great for diabetics
Is the only soy product recommended by nutritionists and fitness experts because it is nutritionally enhanced and produces its own unique anti-carcinogenic property that is great for your health.
- 1 tbsp honey
- 3 tbsp organic miso paste
- 3 tbsp olive oil
- 1 tbsp hot water
- 2 tbsp ginger, grated or finely diced
- 2 garlic cloves, crushed
- Pinch salt and fresh cracked pepper
Topping: sesame seeds
- 300g organic tempeh, cut into cubes
- 1 small head of cauliflower, cut into chunks
- 1 medium sweet potato or ½ pumpkin, cut into cubes
- 1 small beetroot, cut into cubes
- 1 broccoli, cut into chunks
- Heat the oven to 180C/356F.
- To make the marinade, combine all ingredients into a paste, then set aside.
- Dice tempeh, cauliflower, potatoes, beetroot and zucchini in to 3×3 cm pieces.
- Place prepared vegetables in a mixing bowl and coat evenly with the dressing.
- Place mixture onto a baking tray lined with baking paper and bake for 45-50 minutes at or until caramelised.
You are welcome to toss through some fresh spinach and make it a salad, seeds and serve immediately.
For more delicious and lean recipes like the miso tempeh cauliflower & sweet potato, take a look at my Lean Body Formula program.