Main Course/ Salad/ Vegan

HARVEST BOWLS WITH BARLEY AND CIDER GLAZED TEMPEH

HARVEST BOWLS WITH BARLEY AND CIDER GLAZED TEMPEH HARVEST BOWLS WITH BARLEY AND CIDER GLAZED TEMPEH

If you’re a bit of a food nerd and cookbook collector like me, this time of year is basically like second Christmas. As someone who doesn’t know the first thing about publishing, I can’t tell you why, but this is cookbook season! The happiest time of the year.

One of the books I’ve been most excited to pour over and eat my way though is Power Plates from the ever-creative nutritionist, Gena Hamshaw of the Full Helping. If you’ve spent anytime in the cookbook section of any major bookstore, you’ll be well familiar with Gena and her other impressive books, Choosing Raw and Vegan by Food 52. Her new book is the perfect compliment to this library. Power Plates is a collection of hearty, one dish, vegan mains, with an emphasize on balanced meals – ones that contain enough healthful fats, protein, and complex carbohydrates, plus a good hit of veggies. All things I struggle to get  just right on my own.

I first got a glimpse of this book months ago when Ashley was photographing it and I knew that it would be amazing. Filled with Gena’s fool proof and vibrant bowl food and Ashely’s bright and airy photos, this book is a visual delight. The recipes are balanced between quick and easy, and a little more time consuming, but all are simple enough for someone testing out vegan and creative enough for a life-long vegan to be inspired by.

So far we devoured an entire batch of the Whole Grain Waffles, and have the Kimchi Fried Rice, Sweet Potato Nacho Fries, and Thai Peanut Noodle Bowls bookmarked for later this week. And incase you were wondering, I’m giving away a copy of Power Plates so you too can cook along.

/////GIVE-A-WAY/////

To enter, just leave a comment in the comment section telling me your favouirte bowl food. One entry per-person. Open to US and Canadian residence only. Contest closes on February 18th at 11 p.m. PST

HARVEST BOWLS WITH BARLEY AND CIDER GLAZED TEMPEH - WHOLEHEARTED EATS HARVEST-BOWLS-WITH-BARLEY-AND-CIDER-GLAZED-TEMPEH HARVEST BOWLS WITH BARLEY AND CIDER GLAZED TEMPEH

Now, let’s talk about this dish!

When adding new recipes to our weekday meals, I always like things that come together quick and easy with little clean up. Sounds familiar, I’m sure. This is one of those great bowl foods because it’s a little “whatever you got” clean out the fridge types. The grains suggested included spelt and barely (which I opted for), but if you don’t eat gluten a short grain brown rice would be delicious. The roast veggies can be whatever you have on hand. I did a mix of turnip, rutabaga, parsnip, carrot, and golden and red beets. Yam, sweet potato, or kabocha would be an amazing addition, too. And finally, while you’re at it, I’d recommend making a big batch of the Maple Mustard dressing to use all week and help simplify your suppers.

HARVEST BOWLS WITH BARLEY AND CIDER GLAZED TEMPEH HARVEST BOWLS WITH BARLEY AND CIDER GLAZED TEMPEH

Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

HARVEST BOWLS WITH BARLEY AND CIDER GLAZED TEMPEH

MAKES 4 BOWLS (Print recipe here)

1 cup spelt or wheat berries, barley, or farro

TEMPEH

8 ounces  tempeh, cut into 1⁄2 inch (1.3 cm) strips
1 cup  apple cider juice
2 tablespoons Dijon mustard
2 tablespoons tamari
2 cloves garlic, minced or finely grated

ROASTED ROOT VEGETABLE

2 pounds root vegetables, peeled if need be and cut into 1 inch (2.5 cm) pieces
2 tablespoons neutral vegetable oil
8 sprigs thyme
8 sprigs rosemary
Coarse salt and freshly ground black pepper
4 cups  firmly packed baby kale, spinach, or arugula
1⁄2 cup Maple Mustard Dressing (see recipe below)

1. Preheat the oven to 400°F (200°C), oil a 9 inch (23 cm) square baking pan, and line a rimmed baking sheet with parchment paper. Cook the grain. I used pearl barley, which I cooked by adding to a pot of boiling water and simmering for 45-60 minutes or until tender. After cooking, I gave it a quick rinse to remove extra starch.

2. Meanwhile, prepare the tempeh. Put the strips in the oiled pan. In a small bowl or measuring cup, whisk together the cider, mustard, tamari, and garlic. Pour the mixture over the tempeh and cover the pan with foil.
3. To cook the root vegetables, put them in a large bowl, drizzle with the oil, and toss until evenly coated. Spread them evenly on the lined baking sheet (you may need two baking sheets) and nestle the herb sprigs among them. Sprinkle generously with salt and pepper

4. Bake both the tempeh and the root vegetables for 25 minutes. Remove the foil from the tempeh and stir the vegetables well, then bake for another 20 minutes or so, until the tempeh is browning and the vegetables are tender; there will be some marinade left in the tempeh pan, but it should have thickened up considerably. If it hasn’t, bake the tempeh for 5 to 10 more minutes.

5. To serve, divide the greens among four bowls and top each with one quarter of the grain, tempeh, and root vegetables. Drizzle with the dressing and serve right away.

MAPLE MUSTARD DRESSING

MAKES 1/2 CUP

2 tablespoons olive oil or tahini
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 tablespoon tamari or Bragg Liquid Aminos
1 tablespoon apple cider vinegar
1 tablespoon balsamic vinegar
1 1⁄2 tablespoons nutritional yeast
1 to 2 tablespoons warm water, if needed

1. Combine the oil, maple syrup, mustard, tamari, apple cider vinegar, balsamic vinegar, and nutritional yeast in a small bowl or measuring cup. Whisk to combine. If the dressing is thicker than you’d like, whisk in the warm water as needed. (Stored in an airtight container in the refrigerator, the dressing will keep for 1 week.)

HARVEST BOWLS WITH BARLEY AND CIDER GLAZED TEMPEH

xox Sophie

60 Comments

  • Reply
    Joanne
    February 11, 2018 at 11:11 pm

    Classic grain/Buddha bowl of squash or sweet potatoes, spinach, quinoa,roasted cumin chickpeas, parsnip, avocado, and drizzle of tahini!

    But this looks amazing! Gotta try this week.

  • Reply
    Mathilde
    February 11, 2018 at 11:23 pm

    Vegetable bowl with poached eggs! Spinach, grated carrots and beet, green onions, marinated artichokes, feta and two poached eggs miam!

  • Reply
    Anne
    February 11, 2018 at 11:34 pm

    Quinoa, roasted veggies, pickled onion and yummy sauce!

  • Reply
    Moreya
    February 11, 2018 at 11:34 pm

    BBQ tempeh, mashed potatoes, roasted balsamic carrots, brussels, and cranberries, with a hemp seed ranch!

  • Reply
    Zoe C
    February 11, 2018 at 11:38 pm

    I’ve had my eye on this book for a while now. It looks absolutely gorgeous! Does bowl food have to be savory? Because if not, I’m a ginger and cinnamon oats with bananas kind of girl, but if I need to eat vegetables then I’m always in the mood for a sushi-inspired bowl or a curry with plenty of brown rice and root vegetables.

  • Reply
    Colleen D
    February 12, 2018 at 12:20 am

    Roast veggies, brown rice, roast veggies, herbs, roast veggies, and did I mention veggies? 🙂 and a zingy dressing.

  • Reply
    Jen
    February 12, 2018 at 12:23 am

    I’m not very experienced when it comes to the yummy food bowls but from what I have had, I’ve got to say açaí bowls! I love them full of all the berries too!

  • Reply
    Planete
    February 12, 2018 at 12:33 am

    Any mix of grain and beans with tahini sauce. Everything is better with tahini!

  • Reply
    Julie Anne
    February 12, 2018 at 12:43 am

    A good ol‘ vegan Buddha Bowl for sure! But also a very close favorite is brown rice, vegan kimchi, sweet & sour cabbage, broccoli, salad and topped with some sriracha and soy sauce 💝✌🏼

  • Reply
    Cae
    February 12, 2018 at 12:57 am

    Spanish rice, beans, chopped cucumber tomato and onion.

  • Reply
    Michelle
    February 12, 2018 at 1:12 am

    Ah! I love a good bowl! My favorite weekday lunch is sweet potato, micro greens, pickled onions, and a red wine/shallot/tahini dressing over farro. So good!!

  • Reply
    Kelley
    February 12, 2018 at 1:17 am

    I love a good Buddha bowl loaded with my fav ingredients- butter lettuce, paprika chickpeas, farro, shredded beets, edamame, cucumber, ancient grains, hemp seeds and pomegranate seeds topped with lemon balsamic avocado and ground pepper! So easy to prep for a whole week of lunches!

  • Reply
    Ana
    February 12, 2018 at 1:44 am

    Mediterranean Bowl: quinoa, leafy greens mix, roasted bell peppers, kalamata olives, feta cheese, chopped onions and tomatoes topped with a bell peppers dressing. TO DIE FOR 🤤🤤🤤🤤

  • Reply
    Jenny
    February 12, 2018 at 2:12 am

    Such a gorgeous book! My favorite bowl food is bimbimbap!

    Jenny

  • Reply
    Lena
    February 12, 2018 at 2:28 am

    What a beautiful book!! ✨⭐️🌟🌙

    My favorite bowl includes forbidden rice, red + yellow peppers, purple onions, corn, Napa cabbage, scallions, baby bok choy, edamame + tofu glazed in a ginger sesame soy sauce. Sprinkled with toasted sesame seeds and fresh cilantro.

    Thank you!! 🙏🏻💖🌟🦋

  • Reply
    Laura
    February 12, 2018 at 2:29 am

    Oh man, anything with sweet potatoes and spicy seeds. I also am obsessed with Sprouted Kitchen’s citrus miso dressing and would put that on any bowl you put in front of me!!

  • Reply
    Ashley landwehr
    February 12, 2018 at 2:44 am

    Beautiful! Im in love with burrito bowls!

  • Reply
    Michelina
    February 12, 2018 at 2:53 am

    Sweet potatoes, wild rice, roasted crispy chickpeas, arugula, and a tahini lemon dressing is my go-to but I look forward to exploring the exciting bowls in Power Plates!

  • Reply
    Donna
    February 12, 2018 at 3:41 am

    First time I have heard of Power Plates. I love yummy food bowls. This recipe looks amazing as does the recipe book. Would love to have rhe opportunity to explore more great recipes in Power Plates😊

  • Reply
    Vanessa
    February 12, 2018 at 3:43 am

    I love a big bowl of vegetable curry on top of brown rice, so yummy and satisfying!

  • Reply
    Hannah
    February 12, 2018 at 3:48 am

    Oh yum! My favorite type of dinners are ones made with a bowl full of hearty grains, and then I literally clean out my fridge and add all the leftover bits and bobs from the week…topped with salsa and avocado (or a tasty sauce!).

  • Reply
    Kaila
    February 12, 2018 at 5:07 am

    Glory bowl!

  • Reply
    Kris
    February 12, 2018 at 5:11 am

    Totally want this book! 😍 Roasted veg, chickpeas, quinoa, toasted seeds, and sauerkraut!

  • Reply
    Cindy Bowen
    February 12, 2018 at 6:53 am

    I am crazy over any Thai inspired bowl with peanuts. The combination of spices, flavors and textures is so satisfying. As long as it is vegetarian or occasionally light on lean meat and loaded with in season veggies and noodles I am willing to experiment and tweak recipes to maintain a flavorful but healthier dish. I would love to win this cookbook!

  • Reply
    Kelsey
    February 12, 2018 at 7:47 am

    I’m obsessed with mixed roasted veggies and brown rice with tom yum spices, fresh bean sprouts and cilantro. If you have deep fried garlic flakes to sprinkle on top, there’s literally nothing better.

  • Reply
    Karlie Kashat
    February 12, 2018 at 10:04 am

    Definitely the classic- roasted potatoes with rice, lots of vegetables, chickpeas, sauerkraut, and a tahini dressing. That cider tempeh looks delightful!

    • Reply
      Sophie
      February 18, 2018 at 4:37 pm

      Hey Karlie!! Congrats! You’re entry was chosen at random as the winner. Please send your address to sophie@wholeheartedeats.com and I’ll pass it on to the publishers <#

  • Reply
    Ruby
    February 12, 2018 at 11:30 am

    This book looks so stunning! I have been lusting after every single recipe I’ve seen people posting from it, and yours is no exception. You made and styled it so beautifully!! And I think I’m with you- that dressing is getting made and going on absolutely everything I make from now on. xx

  • Reply
    Julie
    February 12, 2018 at 1:37 pm

    Poke bowl! Or any Asian or sushi inspired bowl. Favorite flavor palate!

  • Reply
    Leah
    February 12, 2018 at 1:46 pm

    This book looks so wonderful! I love making a big bowl of red lentil dahl with some pickled cabbage and spicy roasted sweet potatoes 🙂

  • Reply
    Jan
    February 12, 2018 at 3:25 pm

    Anything with brussel Sprouts and an amazing dressing.
    Gorgeous book.

  • Reply
    Shilpa
    February 12, 2018 at 5:56 pm

    This book looks so good! Favourite bowl food is a bowl of soba with tempeh and fresh veggies!

  • Reply
    Melissa
    February 12, 2018 at 8:34 pm

    I love grain bowls, especially when they involve roasted cauliflower, and I love maple/mustard flavored things, so this recipe looks great.

  • Reply
    Maddie Flood
    February 12, 2018 at 9:33 pm

    Amaranth and roasted root veggies all drizzled with a tahini herb sauce!

  • Reply
    Stephanie
    February 12, 2018 at 9:49 pm

    One of my favorite fall meals on the farm: all kinds of roasted veg and steamed greens straight from the garden, garlicky tahini sauce, fresh herbs, and a mix of organic rice and lentils.

  • Reply
    Chandna
    February 12, 2018 at 10:03 pm

    A bowl with some type of grain, roasted veggies, and beans is my go-to!
    Your photography is beautiful btw.

  • Reply
    Cassy
    February 12, 2018 at 10:23 pm

    This book sounds amazing! I’ve been on a red lentil dahl kick lately — lots of veggies, creamy coconut and brown rice. Yum!

  • Reply
    Lacey
    February 12, 2018 at 11:12 pm

    oatmeal will always be my fave bowl food.
    I eat it every morning post work-out topped with homemade nut/seed butter, yummm.

  • Reply
    Joyce
    February 12, 2018 at 11:19 pm

    Rancho Gordo beans, polenta, roasted veggies, soft boiled egg, avocado & hot sauce. YUM! Your book looks incredible!

  • Reply
    Sarah
    February 12, 2018 at 11:37 pm

    I guess my favourite bowl food must be the one I have most often – homemade toasted muesli and yoghurt. But I’d love inspiration for more healthy bowl food meals 🙂

  • Reply
    Laura C.
    February 13, 2018 at 12:27 am

    Tofu/quinoa/greens doused in peanut sauce. Recipe from Isa Does It-the best!

  • Reply
    Miranda
    February 13, 2018 at 12:48 am

    I love all of the food bowls people have mentioned so far! I want to make them all… for me, it definitely comes down to couscous (love me some couscous) with toasted spiced chickpeas, broccoli, sweet potato, and then a savory sauce. I used to do a lot of tahini or peanut sauces, but I’m getting really into making dressings with fresh-blended herbs, lemon, and mustard. Yum!! 🙂

  • Reply
    Marie
    February 13, 2018 at 1:13 am

    Steamed reens, marinated tofu and quinoa topped with a green goddess tahini sauce !!

  • Reply
    Deanne
    February 13, 2018 at 1:49 am

    Burrito bowl is my favorite!

  • Reply
    Danna
    February 13, 2018 at 1:56 am

    Sauce! Favorite bowl food is the sauce 😋

  • Reply
    Daniella
    February 13, 2018 at 2:13 pm

    Give me all the savoury sauce 😍 on a bowl full of root veggies plus tofu or tempeh and soba noodles

  • Reply
    Jacky
    February 13, 2018 at 4:26 pm

    Baked tofu, brown rice or quinoa, chickpeas, broccoli, and hummus with lemon tahini sauce. Classic!

  • Reply
    Carla
    February 13, 2018 at 4:36 pm

    As much as I love oatmeal and Buddha bowls, nothing beats a delicious bowl of nourishing soup. 😊

  • Reply
    Yessenia
    February 13, 2018 at 5:29 pm

    Acai bowls are my favorite to make when it’s really hot outside.

  • Reply
    Jo
    February 13, 2018 at 7:36 pm

    It changes weekly, but this week my favourite bowl food has been classic: roasted sweet potatoes + beets, steamed broccoli, lentils, lemon tahini dressing, and sauerkraut. Last week I was all about sushi bowls! Who knows what I’ll want next week 🙂

  • Reply
    Jeanne
    February 14, 2018 at 12:06 am

    Ooh I have her Vegan book and I love it! I’m not good at creating my own bowls…But one of my favorite things to eat is marinated tofu, peas, broccoli, shredded kale and bulgur wheat with some sweet soy mix on top!

  • Reply
    Ashley
    February 14, 2018 at 1:32 am

    I love any bowl with farro in it! So hearty, earthy and delicious. Thanks for the giveaway!

  • Reply
    Allegra
    February 14, 2018 at 1:59 am

    Beautiful post as always! My favourite bowl food and my go-to breakfast is oatmeal with apples, cinnamon, hemp hearts and peanut butter.

  • Reply
    Bronwyn
    February 14, 2018 at 4:32 am

    Looks like a lovely book! My favorite bowl would likely have noodles or potatoes and a sweet and salty sauce….like Thai peanut!

  • Reply
    Dawn
    February 14, 2018 at 8:28 am

    My favorite is a quick rice go to dish in the morning.

    Rice cooked the night before, fry up some cherry tomatoes, cook garlic, and then add the rice. After it’s warmed up I put it in a bowl with copped leeks and cilantro. Topped with avocado and a bit of black lava salt.
    It’s such a quick and great breakfast of prepped the night before!

    This book looks so amazing! It would be a wonderful part of my cooking collection.

  • Reply
    Kristen
    February 14, 2018 at 3:46 pm

    I want your book! Veggie bowl with rice, roasted sweet potato, kale, spicy ginger sauce, and a poached egg

  • Reply
    Kris
    February 14, 2018 at 7:18 pm

    I love Grain bowls with pickled veg!

  • Reply
    Cristina Fogale
    February 14, 2018 at 7:38 pm

    Hey!
    The glory bowl from Whitewater Cooks! Classic.

  • Reply
    Rachel Kent
    February 14, 2018 at 10:21 pm

    I love a mix of lightly braised greens (rainbow chard is super pretty, and kale is great, too), a couple different types of grains like quinoa, wild rice, farro, and barley, roasted root vegetables, pickled onions to add a kick, a runny-yolk egg, and a good vinaigrette to throw it all together! Thai peanut sauce is especially great. And of course chia or hemp seeds sprinkled on top!

  • Reply
    Aidan
    February 16, 2018 at 2:08 am

    My favourite bowl consists of roasted sweet potato, roasted brussel sprouts, wild rice, black beans or tempeh, braised kale or swiss chard, pumpkin seeds, and an avocado sauce!

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