Before we go into today’s recipe: Thank you all so far for your support, comments, kind words – that means so much to me!
The recipe is one you will definitely love, no matter whether you’re vegan, vegetarian or a meat-lover! This Vegan bowl is inspired by summer feelings, simply awesome. Also I’m still sick of winter (as I complained not long ago in the post with the Zucchini-Macadamia Crunched Pasta), so the thought of a warm breeze at a white beach lifts me up a bit: A dreamy coconut Sweet Potato Puree, combined with delicious “meat”balls made from tempeh, walnuts and raisins, kissed by a distinguished Mango-White-Wine chutney. To complete the pure decadence: fried plantains.
I’ll not say anything more, the rest of the recipe (makes 4 servings as a appetizer or snack, or 2 servings for big appetite guys) speaks for itself:
Sweet Potato and Tempeh Vegan Bowl – drives the winter away!
10 minPrep Time
50 minCook Time
1 hrTotal Time
- 1 lb (500 g) sweet potatoes (about 2, depends on size)
- 1/2 cup (100 g) cream of coconut
- 1/2 cup (30 g) coconut flakes toasted
- 1 Tbs curry powder
- 2 cloves garlic
- salt and pepper to taste
- 7 oz (200 g) tempeh
- 1/2 cup (60 g) raisins
- 1/2 cup (60 g) walnuts
- herbs of choice
- salt, pepper to taste
- 1 Tbs flaxseeds or chia
- dash tabasco or chipotle
- 2 Tbs balsamic vinegar
- 1 Tbs lemon juice
- pinch curry
- pinch ginger
- 2 Tbs melted coconut oil + more for brushing
- 2 bananas
- 1 Tbs melted coconut oil
- 2 tsp maple syrup
- 1 mango peeled and sliced
- 1 Tbs agave or maple
- 1/2 cup (100 ml) white wine
- 2 Tbs red curry paste
- salt, pepper, cinnamon to taste
- Preheat oven about 390°F (200°C).
- Wrap the sweet potatoes in aluminum foil and bake for 50 minutes.
- Squeeze the flesh out of the skin into a bowl. Add spices and the cream of coconut. Mash into a smooth and silky puree.
- Roast the walnuts in a skillet for about 5 to 8 minutes until lightly toasted. Set aside and let cool a bit.
- Crumble the tempeh in a bowl of a food processor or blender, add the raisins, walnuts, herbs, flaxseed or chia, spices, balsamic vinegar, lemon juice and melted coconut oil. Blend until you get a crumbled texture, not too smooth.
- Prepare a baking sheet with parchment paper. With your hands form 8 equal balls, brush with coconut oil, bake for about 25 minutes. Note: this step can be done in advance up to 2 days before. Tempeh balls are always delicious both cold and warm (simple warming the balls in the microwave for 3 minutes to reheat).
- Heat a skillet with oil, slice the bananas and add to the oil.
- Fry for about 5 minutes until the bananas are crisp and golden.
- Peel and cut the mango, discard the core.
- Heat a large skillet over medium heat. Add the mango, white wine, curry paste, and sweetener. Cook for around 10 minutes.
- After cooling add to a jar of a hand blender or blender and blend until smooth.
- To assemble the bowl:
- Roast your coconut flakes in a skillet for 3 minutes.
- Divide the puree, balls, chutney, banana slices flakes into bowls and enjoy together!