Root Goddess Bowl (With Orange Maple Dressing)

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Some serious delicious fall goodness here… I felt like a complete goddess after inhaling leisurely munching this. You can’t tell, but there’s some brown rice under all of that too! Here’s what’s in this bowl:

  • Beets
  • Brown rice
  • Hemp hearts
  • Mushrooms
  • Orange Maple marinated tofu
  • Pecans
  • Persimmons
  • Pomegranate arils
  • Sweet Potatoes

I don’t know what it is about root vegetables, but they make me feel amazing. Not to mention I love the taste of them roasted in grapeseed oil and sprinkled with salt. When I added all the other fall goodies (the persimmon and pommegranate and cinnamon + maple in the dressing) I was feeling pretty ready for a fire (or christmas…).

This bowl could be made with SO many different things you could do with this. I recently mentioned some other good vegetables to roast (carrots, broccoli, pumkin, squash to name a few) and those would all be great in this. Also roasting the mushrooms instead of having them raw, or marinating tempeh instead of tofu. Any fall fruit (apples, pears etc) would also be a great addition.

Is it a major food blogging faux-pas to use pre-cooked grains in the recipe (“1 cup cooked brown rice”) without explaining how to cook it? OOPS.

Inspired from this and this!

ROOT GODDESS BOWL: (serves 2)

  • 1 large sweet potato, cut into 1/3 inch rounds
  • 1 large beet, cut into 1/4 inch rounds or cresents
  • 2 tablespoons grapeseed oil
  • 14oz. package of plain extra firm tofu (Marinated for min 1 hr in following dressing)
  • 1 cup cooked brown rice
  • 2 large handfuls of greens (I used spring mix, but kale or spinach would work)
  • 4 mushrooms, sliced
  • 1 persimmon, sliced
  • seeds from 1/2 a pomegranate
  • 2 tablespoons pecans
  • 2 tablesoons hemp hearts
  • salt

ORANGE MAPLE DRESSING:

  • 1 teaspoon orange zest
  • 1/3 cup orange juice
  • 2 teaspoon balsalmic vinegar
  • 2 teaspoons pure maple syrup
  • 2 teaspoon extra virgin olive oil
  • 1/4 teaspoon ground cinnamon
  • salt

Method:

To marinate the tofu, cube or slice the tofu (max 1/2 inch thick, thinner is better) and layer into a shallow dish. Whisk all the dressing ingredients together and pour over the tofu. Let marinate for minimum 1 hour.

Preheat oven to 400F and prep a baking pan with grapeseed or coconut oil or parchment paper.

In a large bowl mix the chopped roots with the grapeseed oil. Place on the pan, add a healthy grind (or shake) of salt,  and pop into the oven for 35-45 minutes, stirring every 20 minutes or so.

Meanwhile, layer the rice and spinach, with the marinated tofu, mushrooms and persimmons onto each plate. Add the roasted roots once cooked.

Before serving, garnish with pomegranate seeds, pecans, and hemp hearts. Use the left over dressing from marinating the tofu to pour over the salad. Enjoy!

May the warm roots ground you!

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