BBQ Tempeh Nourishment Bowls with Buttery Mashed Rutabaga
Buttery mashed rutabaga and turnips topped with easy BBQ tempeh, roasted Brussels sprouts, and a sweet and spicy beet relish. This vegan meal prep lunch will have your taste buds doing the happy dance!
Place rutabaga and turnip in a medium sized pot. Cover with water. Boil for 25 minutes or until tender. Drain. Add butter, salt and pepper to pot and mash using a masher or a handheld mixer. (alternatively place root veggies, butter, salt and pepper in a food processor and process until smooth) I like a chunkier texture.
Slice tempeh into 1 inch pieces. Heat a medium saucepan on the stovetop. Add avocado oil and saute the tempeh until crispy and brown, about 3 minutes per side. When browned add BBQ sauce and saute until well coated (about 2 minutes).
Roasted Brussels Sprouts
Trim ends off Brussels sprouts and cut in half. Spread out evenly on a large cookie sheet. Toss with olive oil, salt and pepper. Roast in 425° oven for 20 minutes, tossing once or twice during cooking.
Beet, Apple, Ginger Relish
Combine grated beet, apple, and ginger in small bowl. Toss with apple cider vinegar, honey, lime juice and salt. Store in an airtight container in fridge for up to 10 days (I use a mason jar).
Add a generous portion of each ingredient in a bowl. Smile.