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Harvest Bowls with Spelt Berries, Tempeh, & Roasted Root Vegetables from Power Plates
THE FULL HELPING22Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup spelt berries (barley, or farro*)
- 4 cups baby kale (firmly packed, spinach, or arugula)
- 1/2 cup mustard dressing (Maple, see recipe below)
- 8 oz. tempeh (cut into 1⁄2-inch, 1.3-cm strips)
- 1 cup apple cider
- 2 Tbsp. Dijon mustard
- 2 Tbsp. tamari
- 2 cloves garlic (minced or finely grated)
- 2 lb. root vegetables (peeled if need be and cut into 1-inch, 2.5-cm pieces)
- 2 Tbsp. vegetable oil (neutral)
- 8 sprigs thyme
- 8 sprigs rosemary
- coarse salt
- freshly ground black pepper
- 2 Tbsp. olive oil (or tahini)
- 1 Tbsp. maple syrup
- 1 Tbsp. Dijon mustard
- 1 Tbsp. tamari (or Bragg Liquid Aminos)
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. balsamic vinegar
- 5 1/2 Tbsp. nutritional yeast
- 2 Tbsp. warm water (if needed)
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