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November 23, 2018

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Crispy Turmeric Tempeh Bowl w/ Roasted Chili Maple Squash



Serves 4



4 cups pre-cooked Sorghum (I used this brand)


Butternut Squash:

1 medium butternut squash, skin removed and cut into medium chunks 


1/3 cup smoked maple syrup


1 tablespoon olive oil


1 tablespoon chili powder

1 tablespoon dried rosemary


Himalayan salt to taste



1 package tempeh, sliced into 1 inch thick slices


2 teaspoons turmeric powder


1 tablespoon herbs de Provence 


1/2 teaspoon black pepper


Himalayan salt to taste


1 tablespoon fresh parsley, chopped









Preheat oven to 450 degrees f.                                                                                            

For squash: In a large bowl, drizzle maple syrup and olive oil over your butternut squash chunks. Toss to coat. Season with chili powder, rosemary, and salt to taste. Toss once more and set aside.


Lightly grease a medium-sized baking pan with olive oil. Add your coated butternut squash chunks and spread across the pan, making one even layer. Place in the oven and bake for 30-40 minutes or until soft and tender when pierced with a fork. Set aside until time to build your bowl.

For tempeh: Heat 1/2 tablespoon olive oil in a medium sized pot on medium heat. Once oil is hot, add your tempeh slices and cook for 1 minute until slightly brown. Continue to cook and add all of your spices and salt, stirring to coat. Cook for another 3-4 minutes. Turn off the heat and garnish with fresh parsley.


To Build The Bowl: Add Place arugula or the greens of your choice to the bottom of the bowl. Top with warm sorghum. Add your butternut squash chunks and tempeh around the bowl along with avocado. You can add more fresh parsley as an additional garnish as well!


Enjoy! ♡🍴 



















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