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Pumpkin Miso Fall Tempeh Bowl

Roasted veggies are always my favorite part of a great lunch or dinner, and adding this pumpkin miso sauce really made them full of cozy fall flavors! This combo of pumpkin miso tempeh, balsamic roasted Brussels sprouts, miso ginger sweet potato, cauliflower gnocchi, and baby kale is delicious, nutritious, and filling. I made a big batch of all of this so that it could last me for multiple meals, so the amount of veggies and tempeh below is for about 2-4 servings, but you could cut this down if you just want to make one bowl.


 

Here’s how I made this:


Ingredients (serves 2-3):

Pumpkin miso sauce (the measurements don’t have to be exact):

¼ cup pumpkin puree

1 tsp miso paste

About ¼ tsp ginger

Dash of pepper

1-2 tbsp olive oil

Optional: a few tbsp of soy milk if needed to thin the sauce


For the bowl components:

2 packages (~16 oz) of tempeh

1 bag (16 oz) of brussels sprouts

1 bag of cauliflower gnocchi from Trader Joe’s

About ½ cup sweet potato (half of a large sweet potato), cut into 1-inch cubes

1 bag of baby kale (about 2 cups)

2 tsp white miso paste

Olive oil

Balsamic vinegar

Salt

Pepper

Dash of ginger


Instructions:

  • Pumpkin miso tempeh: Cut tempeh into about 1-inch strips, then toss with the pumpkin miso sauce, and air fry at 350 for 12-15 minutes until the edges get crispy and browned

  • Roasted Brussels sprouts: toss in a few tbsp olive oil and balsamic vinegar, with a dash of salt and pepper, then air fried at 350F for 15 minutes

  • Roasted miso ginger sweet potato: toss cubes with 2-3 tbsp sesame oil, ~1 tsp miso paste, a dash of ginger, then roast at 400 F for ~30 minutes until soft yet crispy

  • Cauliflower gnocchi (the classic from Trader Joe’s): toss with olive oil, salt, and pepper, then air fry at 400F for ~15 min

Add everything together with some baby kale, drizzle with extra sauce, and enjoy!


The steps of assembling this delicious bowl!


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