ROASTED CAULIFLOWER, SWEET POTATO, TEMPEH TAHINI BOWL | Teriann Carty

ROASTED CAULIFLOWER, SWEET POTATO, TEMPEH TAHINI BOWL

Teriann Carty

Teriann Carty

ROASTED CAULIFLOWER, SWEET POTATO, TEMPEH TAHINI BOWL

Serves 235 mins prep55 mins cook

This meal came together easy peasy yesterday thanks to leftover quinoa. I stuffed this bowl full and couldn’t finish it. It was soooo good.

0 servings

What you need

Bob's Red Mill Hulled Hemp Seed Hearts

hemp seeds

Crystal Geyser Water, Natural Alpine Spring

spring water

Elephant Garlic

garlic

O Organics Maple Syrup, Organic, 100% Pure

maple syrup

Oppy Organic Meyer Lemons

lemon

Mighty Sesame Co. Organic Squeezable Tahini Paste

tahini

POM Wonderful Pomegranate Honey Green Tea

pomegranate

Organic Avocado

avocado

Fresh Gourmet Walnut Pieces, Honey Roasted

walnut pieces

Hikari Miso Miso Soup, Organic, Spinach & Wakame

white miso

STAR Vinegar, Red Wine, Italian Kitchen

rice wine vinegar

Dynasty Sesame Oil, Premium, Hot

sesame oil

Wan Ja Shan Soy Sauce

soy sauce

Lightlife Tempeh, Original, Plant-Based Superfood

tempeh

Asturi Bruschettini, Classico Virgin Olive Oil

extra-virgin olive oil

McCormick® Whole Black Pepper

ground black pepper

Morton Iodized Salt, 26 Ounce

salt

El Guapo® Crushed Red Chili Pepper

crushed red pepper

Baby Cauliflower

cauliflower

Japanese Sweet Potato

sweet potato

Cal-Organic Farms Organic Green Kale Bunch

kale

Instructions

View original recipe

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