Buffalo Tempeh + Sesame Cauliflower Recipe
sesame cauliflower, buffalo tempeh, grilled onions & peppers, sweet potatoes, kale, sweet corn, sunflower seeds, cashew ranch
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Ingredients
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Sesame Cauliflower
Buffalo Tempeh
Vegetables
Garnish
Method
Prepare Sesame Cauliflower
- 1
Roast the Cauliflower
Preheat the oven to 400°F (200°C). In a large bowl, combine the cauliflower florets with sesame oil, soy sauce, garlic powder, and salt. Toss until well coated.
- 2
Bake
Spread the cauliflower on a baking sheet lined with parchment paper. Sprinkle sesame seeds over the top. Bake for 25-30 minutes, or until the cauliflower is tender and slightly crispy.
Prepare Buffalo Tempeh
- 3
- 4
Add Buffalo Sauce
Once the tempeh is browned, pour buffalo sauce over it and cook for an additional 2-3 minutes, stirring to coat the tempeh evenly.
Cook Vegetables
- 5
Prepare Sweet Potatoes
Peel and chop sweet potatoes into cubes. Boil in salted water for about 15-20 minutes, or until tender. Drain and set aside.
- 6
Sauté Kale and Other Vegetables
In the same skillet used for tempeh, add chopped onion and bell pepper. Sauté for 5-7 minutes until softened. Add kale and cook until wilted, about 3-4 minutes. Stir in sweet corn and cooked sweet potatoes.
Assemble the Dish
- 7
Combine Ingredients
In a large bowl or on a serving platter, layer the sautéed vegetables, followed by the buffalo tempeh and roasted sesame cauliflower.
- 8
Garnish
Drizzle with cashew ranch dressing and sprinkle sunflower seeds on top before serving.
