Fall Protein Bowl

This super easy, high protein dish was great to make on this chilly weekend! Sweet potatoes, herbs, pecans, dried fruit, riced cauliflower and tempeh! Unexpectedly delicious.

Fall Protein Bowl

Ingredients:

• 12 oz bag frozen, riced cauliflower
• 1/2 cup chopped pecans
• 1/2 cup chopped organic dried fruit (to avoid preservatives and corn syrup etc).
• 1 small onion, chopped
• 1 small sweet potato peeled and diced
• 1 package organic tempeh (I used lighthouse brand)
• 1 cup organic chicken or vegetable broth
• avocado oil for sautéing and olive oil for drizzling before serving
• 2 cloves minced garlic
• 1 tsp dried oregano
• 2 tsp dried thyme
• Handful of chopped, fresh parsley
• salt and pepper to taste

Sauté onions in avocado oil until a bit translucent in a large non stick pan. Add sweet potato, dried herbs and garlic. Season with salt and pepper. Cook on medium heat until tender and starting to brown.

While veggies cook, chop tempeh into small pea sized bites. Add tempeh and cauliflower to pan once sweet potatoes are cooked. Add half of the stock and warm.

Stir in chopped nuts and fruit once stock has been incorporated and mixture thickens. Add salt and pepper to taste. Add more stock if mixture seems dry (I used all 1 cup of my stock).

Turn off heat. Add chopped parsley and drizzle with a generous amount of olive oil. Enjoy!

Hope you feel warm and cozy now! Cheers to warm fall food.

-Kassie