Fall Favorite Maple-Mustard Tempeh Bowls

Hello lover. Like, wow, really, HELLO.

This salad is my absolute fall favorite, but also summer favorite, and winter favorite, and every season favorite.

It’s a bowl of feel-goodness that starts with kale massaged with avocado to make it nice and tender and delicious, a high pile of roasted sweet potato and roasty marinated maple-mustard tempeh, some sweet crunch and color from an apple, and a little something unexpected, salty, and briney from the sauerkraut.

I KNOW, I know, I know you – you think the sauerkraut is such a weird idea. I texted my sister excitedly about this recipe after I made it (she is vegan) and she was like, okay but um… no to the sauerkraut. People are not going to like the idea of it. I shall be ridiculed. I understand this.

But please at least try it before you vote me off the island – it adds saltiness and a little bit of that yummy funk that makes every bite that much more zippy and exciting.

Tempeh All The Way

I am fairly new to tempeh (you too?) and do you know what? It is fabulous. Affordable, intriguing, sturdy, nutty, and chewy in a much more interesting way than tofu, and keeps me full all day long.

The Ingredient Details

Here’s what we have going on for our short ingredient list:

• marinated tempeh
• kale
• sweet potato
• apple
• sauerkraut – yes, seriously
• avocado

The marinade for the tempeh is so simple and so basic and yet so NEXT LEVEL for the sweet, slightly punchy, tangy flavor it gives to the entire bowl.

Make This Bowls Come Together

Your sweet potatoes and tempeh get roasted up, your kale gets a nice massage with the avocado to really break it down and make it into something you’re actually excited to eat, and the crunchy apple and sauerkraut round out the flavor and crunch factor to make this bowl just a beautiful cornucopia of wholesome fall eating.

And – did I say this? – the tempeh lasts amazingly well as leftovers, so it works beautifully as an SOS meal because you can save the roasted sweet potatoes and tempeh and build yourself a nice lunch or dinner salad all week long.

Did I crown the whole thing with a little bit of a crunchy onion sprinkling? Yes I did, because that’s how I like to live my life, okay? Crunchy onion toppings are just a way of being for me right now.

If it’s possible to be obsessed with a salad / bowl / wholesome gang of vegan goodness, I am 100% there with this thing.

God bless food for being so wonderful. ♡

Maple-Mustard Tempeh Bowls: FAQs

I can’t find tempeh. Will this work with tofu instead?

Absolutely! It would be delicious with tofu.

Will this keep as leftovers?

Definitely! This is actually a great recipe to meal prep and save for lunches throughout the week. Just keep your bowl ingredients separate from the dressing and drizzle on the maple-mustard goodness right before eating.

What kind of kale did you use here?

Curly kale, but dino (lacinato) kale would also work.

Prefer To Watch Instead Of Read?

Source notes: I’ve been on a YouTube recipe video bender lately, and Sweet Potato Soul has long been one of my favorite sources for fun vegan recipes and lifestyle videos. ♡ This recipe from Jenné was the one that inspired this recipe! Her salad includes a few more ingredients, and cooks the tempeh and the sweet potato separately. It’s gorgeous. In an effort to make this as doable and SOS-friendly as possible, I just scaled back on the ingredient list and roasted the tempeh and sweet potato together on the same pan.

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Fall Favorite Maple-Mustard Tempeh Bowls

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• Author: Lindsay
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4-6 servings

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Description

These tempeh bowls are a true fall favorite! Massaged kale, sweet potatoes, roasty marinated maple-mustard tempeh, crunchy apple, and the unexpected pile of briney sauerkraut.

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Ingredients

Units

The Maple-Mustard Dressing:

• 1/4 cup maple syrup
• 1/4 cup stone ground mustard
• 2–3 tablespoons soy sauce
• 2–3 tablespoons olive oil

The Bowl Stuff:

• 2 sweet potatoes, peeled and diced
• 2 blocks tempeh, cubed
• 3–4 cups kale, cut into small pieces
• 1 avocado
• 1/2 cup sauerkraut
• other toppings / add-ins: quinoa, crispy onions, pecans, apples, dried cranberries

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Instructions

Video

1. Make the dressing and marinate tempeh: Preheat the oven to 425 degrees. Shake dressing ingredients in a jar. Marinate the tempeh in about half of the dressing for about 30 minutes, or just while the oven heats up.
   
2. Roast tempeh and sweet potato: Place marinated tempeh (with marinade) on a baking sheet. Add sweet potatoes to the other half of the baking sheet. Drizzle with oil, sprinkle with salt, and roast for 25-30 minutes. When both are browned and roasted, toss the tempeh with a little more dressing so it soaks up lots of mapley-mustardy flavor.
   
3. Get the kale all yummy: Pro tip: place the kale in the same bowl that the marinated tofu was in so it can grab onto all the leftover marinade in the bowl. Massage the kale with a little bit more dressing and the avocado, so the avocado kind of smashes into the dressing and makes it tender and a little bit creamy.
   
4. Toss and serve: Toss up the roasted tempeh, sweet potato, kale, sauerkraut, in a big bowl with any other extras that you like. I mean, RIGHT?! It’s shockingly good.
   

Notes

Dressing: If you love dressing (I do), you may want to double up on the dressing amounts just to make sure you have enough for your leftovers.

• Category: Bowl
• Method: Roast
• Cuisine: American

Keywords: tempeh recipe, tempeh bowl, vegan bowl recipe

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Check Out More Plant-Based Yum

• Spicy Peanut Soup with Sweet Potato and Kale (cozy, comforting, and super nutritious)
• Quinoa Sweet Potato Salad (a sheet pan meal prep salad…yep, you read that right)
• Vegan Sheet Pan Fajitas with Chipotle Queso (roasted veggies forever!)
• Instant Pot Red Curry Lentils (creamy, spicy, and delicious)

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30 Minute Vegetarian Meatballs

Here they are! The meatballs of the hour that are, in fact, not meatballs.

Because they are VEGETARIAN MEATBALLS!

Made without beans (!!) and without nuts (!!) but featuring cauliflower and brown rice and quinoa.

I know, right? Sneak-ayyy.

As much as I love a good MEAT-ball meatball from time to time, today we’re talking about these little vegetarian meatball nuggets of powerhouse nutrition that are inspired from the (here comes the weird zone) spicy cauliflower burgers.

They’re made with cauliflower, brown rice, quinoa, panko, eggs, and a nice big pinch of garlic and spices. And they don’t require hours of prep. That’s it! It’s just simple, straightforward, SUPER YUM plant-based goodness in the form of vegetarian meatballs made weeknight-dinner-friendly, because real food that matches real life is where it’s at.

And don’t we know it, guys? DON’T WE KNOW IT.

We’re Working with Easy Ingredients Today

Here is your wonderfully do-able ingredient list:

• panko breadcrumbs
• brown rice
• eggs
• cauliflower florets OR just a bag of frozen cauliflower rice
• spices

Tadah!

Why I Absolutely Love These Vegetarian Meatballs

There are a few things that I think we can all approve of with these vegetarian meatballs:

• INGREDIENTS: Basic, whole, wonderful –> Cauliflower // Brown Rice // Quinoa // Garlic // Spices // Eggs // Panko. Also – no beans. Which is kind of nice, right? since a lot of vegetarian meatballs are bean-heavy. All hail the versatility of cauliflower!
• TIMING: 30 minutes. The cauliflower is not high maintenance here. Just a quick simmer in some hot water to soften it up, and then as a bonus on being speedy, you can use those amazingly convenient garlic brown rice/quinoa packages from Seeds of Change that you buy en masse at Costco – you know the ones, right? – and then your cauli and your rice and everything else gets pulsed around in our favorite appliance of all time THE FOOD PROCESSOR in order to make the mixture. If you can enlist the help of a few vegetarian meatball rollers (this is why people have children, right?), you will have vegetarian meatball dinner on the table AND vegetarian meatball stockpile built-up in your fridge in no time.
• ADAPTABILITY: Cook once, eat many times. This recipe makes a million and a half meatless meatballs which means that you can use them with many different sauces in many different recipes for years to come. Er, no. Not years. But seriously – you will have a TON of meatballs with this recipe, so start brainstorming serving and/or sauce ideas (and please let the record state that I strongly recommend LIFE CHANGING MASALA SAUCE).

When I brought these to my sister after she had a baby, she declared them to be perfect finger food for her two-year-old since he loves things he can hold and dip and nibble on at his own slow-eating pace.

UM WHAT. How cute is the visual of your favorite two-year-old dipping a veggie meatball made with cauliflower and quinoa and brown rice into ketchup, marinara, or ranch (not above it) or – for the foodie toddlers out there – a little spicy masala sauce?

It’s like a chicken nugget meets veggie burger in kid-friendly size and adult-friendly tastes.

I cannot get enough of these vegetarian meatballs with a few gallons of the life-changing 30 minute masala sauce, but you will be happy doing just about anything with these. They are begging for some creative serving combinations and a good drench in a delicious sauce, and as we know, sauce is life.

Go get em, dinner-makers!

30-Minute Vegetarian Meatballs: FAQs

The meatballs aren’t forming well for me. The mixture seems too wet. What should I do?

If the mixture doesn’t stick together in a ball when gently pressed, add about 1/3 of the mixture back into the food processor and pulse until it’s more the consistency of hummus. That should help it hold together. If that still isn’t enough, just add a little more of your “dry ingredient” till you get a consistency that you can gently roll between your hands to form ball shapes.

Can these be frozen for later?

Absolutely! These make for a great freezer meal! Just prepare the recipe as-is, freeze the meatballs in a freezer-safe bag or container, and rewarm them in the oven or in the microwave.

What kind of pre-cooked brown rice/quinoa mix do you use?

I used Seeds of Change pre-cooked garlic brown rice and quinoa for this recipe (1 packet = about 1.5 cups). Since this has garlic flavor already in the mix, if you are using your own pre-cooked quinoa and/or brown rice, make sure to add some minced garlic or garlic powder.

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30 Minute Vegetarian Meatballs

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4.9 from 77 reviews

• Author: Pinch of Yum
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 minutes
• Yield: 50+ meatballs (so, like, 10 or more servings)

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These vegetarian meatballs are incredibly easy and super versatile! Packed with cauliflower, quinoa, brown rice, garlic, and spices. Stockpile these in your freezer and your future self will thank you. 

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Ingredients

Units

• a 10–12 oz bag of cauliflower rice or 3 cups cauliflower florets
• 1 1/2 cups cooked quinoa and/or brown rice (I use one 8.5-ounce package of a pre-cooked blend – see FAQs)
• 1 cup panko breadcrumbs
• 2 eggs
• 1–2 teaspoons spices to taste (chili powder, paprika, and/or cumin will work)
• 1 teaspoon salt
• olive oil to brush over the top

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Instructions

1. Cauliflower and Rice: Preheat the oven to 400 degrees. Steam the cauliflower rice according to package directions in the microwave. Do the same for the rice so it’s warm and soft. (If using cauliflower florets, boil until tender and drain.)
2. Mix: Pulse the cauliflower and quinoa through a food processor until semi-smooth (see pictures for texture). Transfer mixture to a large mixing bowl and combine with all other ingredients. Stir until everything is incorporated. Roll into small balls (about one heaping tablespoon per ball was best for me).
3. Cook: Brush generously with olive oil and bake for 20 minutes. Serve with yummy sauces, salads, bowls, or freeze for later!

• Category: Dinner
• Method: Bake
• Cuisine: American

Keywords: vegetarian meatballs, cauliflower meatballs, meatless meatballs

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This recipe was updated based on reader feedback on 8/19/21. The previous version had 3/4 cup oat flour, 3 cups brown rice, and 4 eggs.

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This recipe is part of our magical cauliflower recipes page. Check it out!

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Three Cheese Baked Gnocchi with Spinach

This recipe is sponsored by DeLallo.

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Tender gnocchi blanketed in a creamy tomato sauce, speckled with fresh spinach and bites of melty cheese – capital G to the orgeous!

This recipe is a new fave around here and I think it walks that summer-to-fall line perfectly: just a beautifully simple tomato sauce made with mild tomato passata (a skinless, seedless, silky, and pure tomato puree that pretty much tastes like fresh tomatoes in a jar), thinly sliced garlic and onion, a little torn basil to hold onto those last few days of warmth, and a dollop of mascarpone cheese to kick off the cozy vibes for the season.

Add some pre-made gnocchi and spinach to that dream of a sauce, blanket it under some fresh mozzarella and Parmesan, and you are looking at a dinner-party-worthy recipe that conveniently also works as an SOS weeknight meal.

Here Are The Ingredients We’re Working with Today

Your wonderfully short ingredient list consists of:

• passata (love! love love love. I recommend DeLallo passata because they make only the best authentic Italian products so you know they’re doing it right. Their passata is just so mild and lovely.)
• onion / garlic
• mascarpone cheese
• pre-made gnocchi (see above about DeLallo)
• spinach
• cheese for topping – I like mozzarella slices and a little dusting of Parmesan
• basil

Fab. Amaze. Perfection. Couldn’t love this lineup more.

How To Make Baked Gnocchi

Making this couldn’t be easier:

You make the sauce.

You add the gnocchi and spinach.

You bake it under cheese.

How you deal with all the goodness, though, is a more challenging affair. Do you invite friends over? Share with a neighbor? Eat the whole thing in 1-2 sittings? Or save a small container in the fridge for a midnight snack? I can personally confirm these are all effective and appropriate ways to conduct yourself around a large bubbling skillet of cheese-blanketed gnocchi. You can’t go wrong.

I’ve also tried adding a can of white beans for a little extra bulk, which would be a good trick to keep in your back pocket, but I would submit to you that the glory of this recipe is its simplicity – the chewy gnocchi, the tender cooked spinach, and the tangy tomato sauce with just the right amount of creaminess – and honestly I hate to mess with such a good thing.

Grab your cozy clothes and let’s get into this.

Three Cheese Baked Gnocchi: FAQs

Can I use frozen gnocchi?

Absoultely! Just thaw the gnocchi beforehand.

How can I bulk this meal up?

It’s super filling on its own, but you can always add white cannellini beans or spicy Italian sausage. Either would be delish!

I can’t find mascarpone. Any substitutions?

Ricotta cheese can work in a pinch. The texture just might be a little grainier.

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Three Cheese Baked Gnocchi with Spinach

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• Author: Lindsay
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 5-6 servings

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Description

You’re in for a treat with this delicious Three Cheese Baked Gnocchi! Tender gnocchi blanketed in a creamy tomato sauce, speckled with fresh spinach and bites of melty cheese. Gorgeous!

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Ingredients

Units

Simple Delicious Tomato Sauce:

• 2 tablespoons olive oil
• quarter of an onion, minced
• 1 large clove garlic, minced or thinly sliced
• 12 ounces DeLallo Passata Tomato Purée
• 1/2 cup broth or water
• torn basil
• 1/4 cup mascarpone cheese
• 1/2 teaspoon salt

Gnocchi: 

• one 16-ounce package DeLallo Potato Gnocchi (I used shelf-stable gnocchi but frozen would also work)
• a handful of baby spinach
• 8 ounces fresh mozzarella cheese slices
• Parmesan cheese

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Instructions

Video

1. Make the sauce: Preheat oven to 400 degrees. Heat the olive oil over medium low heat. Add the onion and garlic; sauté until translucent and fragrant. Add passata and water or broth; bring to a low simmer. Add torn basil, mascarpone, and salt. YUM.
   
2. Bake it up: Add gnocchi and spinach. Stir to coat evenly with sauce. Top with mozzarella slices and a sprinkle of Parmesan. Bake for 15-20 minutes, until gooey and light golden brown on top. Serve with more basil. THE END. That’s it. You’re in heaven.
   

• Category: Pasta
• Method: Bake
• Cuisine: Italian-Inspired

Keywords: baked gnocchi, passata recipe, gnocchi recipe

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Thank you to DeLallo for sponsoring this post!

Other Gnocchi Recipes We’re Crushing On

• Homemade Cauliflower Gnocchi (three easy ingredients and that’s it)
• Ridiculous Baked Gnocchi with Vodka Sauce (an incredibly easy weeknight favorite)
• Crockpot Chicken Gnocchi Soup (pasta in soup? definitely!)
• Sweet Potato Gnocchi with Broccoli Rabe and Garlic Sage Butter Sauce (gnocchi with a boost)

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