Roasted Winter Vegetables & Tempeh with Easy Agrodolce
- Annie Harrington
- Dec 17
- 1 min read
Updated: 4 days ago
Health Benefits:
This is a bowl of winter vitamins! It uses root vegetables that are in season now demonstrating how to eat seasonally with pantry staples.
It also makes a wonderful salad for lunches the next day. So while this recipe serves 4, it keeps well for leftovers.
A note about tempeh: I've found the key to tempeh is to crumble it and make it crunchy. This recipe does that and it adds a nutty/crispy texture to the dish. It's a good way to try tempeh if you aren't familiar.
Notes
1
Preheat the oven to 400 F.
2
Prepare the vegetables:
Wash the sweet potatoes, cabbage and beets.
Peel and chop the sweet potatoes and beets into 1 inch cubes.
Slice the cabbage into 1/2 inch pieces. Slice the garlic and shallots into thin pieces and set aside.
3
Place the cabbage, sweet potatoes and beets on a large baking sheet (Pro tip, line it with parchment paper first to make clean up easier). Toss with 1 tbsp olive oil and 1 tsp salt
4
On a separate, parchment lined baking sheet, break the tempeh in to small crumbles. Toss with 1/2 tbsp olive oil and cajun seasoning (or garlic powder).
5
Place the vegetables in the oven and roast for 20 minutes. After 20 minutes, give them a toss.
6
Add the tempeh to the oven and roast both the vegetables and tempeh for another 20-25 minutes until the tempeh is crispy and the vegetables are soft with the cabbage starting to crisp.
7
Meanwhile, while the vegetables are roasting, make your agrodolce. I did this in the microwave to save time and dishes but it could also be done stovetop.
8
In a glass, microwave-safe dish, such as Pyrex, combine the remaining 1.5 tbsp olive oil, garlic pieces and red pepper flakes.
9
Microwave for 30 seconds until the garlic is fragrant.
10
Add the shallots, red wine vinegar and honey. Microwave in 1 minute intervals, stirring each time until the shallots are soft, this took me about 4-5 minutes. Make sure you do this slowly in intervals so it doesn't boil over!
11
Once the vegetables and tempeh are done, plate your dish.
12
On each plate, spread 2 tbsp of hummus, top with 1 cup arugula, 1/4 of the roasted vegetables, 1/4 of the tempeh and top with your agrodolce.
Enjoy!
Instructions
2 medium sweet potatoes
½ head of red cabbage
3 medium beets
1 tsp salt
3 tbsp olive oil
divided
12 oz organic tempeh
1 tsp cajun seasoning (can use garlic powder as a substitute)
2 cloves garlic
½ tsp red pepper flakes
1 medium shallot
½ cup red wine vinegar (can use white wine vinegar as a substitute)
¼ cup honey
4 cups arugula
8 tbsp hummus
Roasted Winter Vegetables & Tempeh with Easy Agrodolce
Roasted Winter Vegetables & Tempeh with Easy Agrodolce
Annie Harrington
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4 Servings
Prep Time
25 min
Cooking Time
45 min
Rest Time
0
Total Time
1 hour 10 min
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