The game plan: roast up the easiest, healthiest Winter supper ever and then give yourself a pat on the back. Some version of this is my lunch and dinner move more often than not because I only have to do one stretch of chopping, stirring etc, and from there the work is mostly done. Drizzle on some sauce, maybe top the whole thing with chopped nuts or seeds and you’ve reached peak-Instagram-healthy-bowl-shot achievement status ;)
I’m working dinner service for Valentine’s Day this year and like some people you may know, I find some of the amorous messages a little random/over the top/effed up/outright silly. Also, last year one of my tables got into a full-on argument toward the end of the night and it bummed me out. The pressure is too real. I liked the V-days of grade school with the construction paper pouches filled with cute little cards and an afternoon to eat sweets and do kid stuff because it was just about embracing love and kindness as a general way of being.
So no pink things or chocolate to help you prepare for that monster of a day–oh well! Make this instead and give your insides/outsides a hug? Once everything’s roasted and golden brown (and in the case of the tempeh–sticky and glazed oooooooh yep), you just drown it in hemp seed ranch sauce. I’ve never even liked conventional ranch-style dressings all that much, but I’m sooo into this. I have a leftover distaste for ranch-y sauces from my full time server days because seriously: “You DON’T have any ranch?!” + “I need ranch.” + “My kid doesn’t eat anything without ranch.” Maybe I just got unlucky with the volume of salad dressing questions? I was initially weirded out that I even had a craving/desire to make a healthy version.
But obviously I’m glad that I decided to make it. Super tasty, creamy, tangy, a little hint of nuttiness, and it couldn’t be easier to make. Hemp seeds don’t even need to soak, so you have ample time to fix it up while everything else is roasting. Give yourself some love this week, pals–in the form of food/treats, positive self-talk, moving your body or whatever else makes you feel like the most realized version of you :) xo
ROASTED VEGAN WINTER BOWL W/ BBQ TEMPEH + HEMP SEED RANCH DRESSING RECIPE
Print the recipe here!
Serves: 1, with extra dressing
Notes: For barbecue sauces, there’s no shame in a good store bought one OR you can make one from my recipe. This one and this one also look great. I used a high speed blender for the ranch dressing, but I imagine a normal blender could get the job done because hemp seeds are quite soft.
HEMP SEED RANCH DRESSING:
1/2 cup raw + hulled hemp seeds
1/4 cup fresh lemon juice (from approximately 1 lemon)
1/4 cup filtered water
1 tablespoon olive oil
1 teaspoon dijon mustard
1 teaspoon garlic powder
1/4 teaspoon nutritional yeast
1 green onion, finely minced (approximately 1/4 cup)
1 sprig of dill, chopped (approximately 1 tablespoon)
sea salt and ground black pepper, to taste
1 small-medium sweet potato (about 3/4 lb or 330 grams) peeled + diced into 1/2 inch cubes
1 tablespoon olive oil, divided
1/3 of a block of tempeh (from a standard 1/2 lb or 250 gram block), cut into 2-inch pieces
2 tablespoons barbecue sauce of choice (see headnotes for links to recipes)
7-8 brussels sprouts, trimmed and quartered
Preheat the oven to 400 degrees F. Set out a large baking sheet, lining it with parchment paper if you like.
Make the hemp seed ranch dressing. In a blender, combine the hemp seeds, lemon juice, water, olive oil, dijon, garlic powder, nutritional yeast, salt, and pepper. Whizz the mixture on high until you have a smooth and creamy texture. Scrape the dressing into a small bowl and stir in the green onions and dill. Cover the dressing and store in the refrigerator.
Place the diced sweet potatoes onto one end of the baking sheet. Toss the sweet potatoes with 1 teaspoon of the olive oil, some salt and pepper. Slide the sheet into the oven and set your timer for 15 minutes.
At the 15 minute mark, remove the baking sheet. In a small bowl, toss the tempeh pieces with another teaspoon of olive oil, some salt and pepper. Arrange the tempeh pieces in the middle segment of the baking sheet. Lightly toss the sweet potatoes. Slide the sheet back into the oven and set your timer for another 15 minutes.
At the 15 minute mark, remove the baking sheet. Throw the brussels sprouts into the same small bowl that you used for the tempeh. Toss the brussels sprouts with the remaining olive oil, salt, and pepper. Scatter them in a single layer on the remaining segment of the baking sheet.
Flip the tempeh pieces over and brush them with the barbecue sauce. Slide the sheet back into the oven for 15 more minutes. Once brussels sprouts are lightly browned, remove baking sheet from the oven.
Transfer sweet potatoes, tempeh, and brussels sprouts to a serving bowl. Drizzle some of the hemp seed ranch dressing over top and enjoy.