Thanksgiving Bowl with Crispy Tempeh, Pumpkin and Cranberry-Sage Sauce
A colorful Thanksgiving bowl with crispy pan-fried tempeh, caramelized Hokkaido pumpkin and Brussels sprouts on whole grain rice. A fruity cranberry-sage sauce and toasted pecans make the dish festive and also fit perfectly on the holiday table.
By yumbelo · 2 servings · 45 minutes
Ingredients
- 200 g Tempeh
- 300 g Hokkaido pumpkin
- 200 g Brussels sprouts
- 150 g Whole grain rice
- 40 g Pecans
- 40 g Dried cranberries
- 1 pc Red onion
- 1 pc Garlic clove
- 0.5 bunch Fresh sage
- 100 g Baby spinach
- 2 tbsp Apple cider vinegar
- 2 tbsp Maple syrup
- 1 tsp Smoked paprika powder
- 3 tbsp Cooking oil
- Salt
- Pepper
Method
- Bring the whole grain rice to a boil in a pot with twice the amount of water and a pinch of salt, then cover and simmer over low heat for about 35 to 40 minutes, until soft and the water has been absorbed.
- Preheat the oven to 200 °C, conventional heat (top and bottom). Remove the seeds from the pumpkin, cut into wedges or pieces about 2 cm in size, and spread on a baking sheet with 1 tbsp oil, paprika powder, salt and pepper.
- Roast the pumpkin in the oven for 20 minutes. Clean the Brussels sprouts, remove the stems and halve the sprouts. After 10 minutes, add them to the pumpkin on the baking sheet and roast together.
- Toast the pecans in a dry pan without fat for 2 to 3 minutes, until fragrant, and chop coarsely. Set aside.
- Cut the tempeh into slices or cubes about 1 cm thick. Heat 2 tbsp oil in a pan and fry the tempeh over medium to high heat for 4 to 5 minutes per side, until golden brown.
- Drizzle maple syrup and 1 tbsp apple cider vinegar over the tempeh, toss briefly until glossy, and season with salt and pepper.
- For the sauce, bring the cranberries, 150 ml water, 1 tbsp maple syrup and 1 tsp apple cider vinegar to a boil in a small pot and simmer for 5 minutes, until soft. Pick the sage leaves, chop them and stir in.
- Cut the onion into rings and the garlic into thin slices. Sauté in the tempeh pan in a little oil until translucent, then add the baby spinach and let it wilt.
- Assemble the bowls: place rice, spinach, pumpkin and Brussels sprouts, and tempeh on top, drizzle with the cranberry-sage sauce and sprinkle with the pecans.