Sweet and smoky with a slight chilli heat, the vegan tempeh bacon really adds a satisfying and delicious punch to this nutritious and wholesome bowl. Fresh thyme runs through the recipe, adding a lovely floral aroma.
Serves two to three as a main meal
Preparation time: 20 minutes
Cooking time: 60 minutes
- At least 2 hours in advance: prepare the bacon by slicing the tempeh as thinly as you can and coat it with the marinade ingredients.
- Preheat the oven to 200°C / 400°F / Gas Mark 6.
- To prepare the squash, use a sharp knife to top and tail it and then cut lengthways down the middle. Scoop out the seeds and stringy bits using a spoon. Slice a criss-cross pattern across the flesh and drizzle the maple syrup and oil onto each half, followed by the seasoning.
- Cook for 45 minutes to an hour. It should turn a lovely caramelised brown, and be soft, but not mushy. Once cooked, slice into chunks.
- Combine the chickpeas, oil and seasoning in an oven proof dish and cook for 30 minutes, stirring occasionally to ensure even cooking.
- Arrange the tempeh bacon slices on a flat tray, lined with parchment paper, and pour over any remaining marinade. Place the tray in the oven and cook for 20-30 minutes, turning once.
- While the squash, chickpeas and tempeh are cooking, prepare the freekeh by simmering in water for 15 minutes. Drain and set aside. Heat the oil in a large pan and sautée the garlic, mushrooms and thyme until lightly browned. Add the freekeh, stir and take off the heat.
- Once the oven-cooked ingredients are almost done, slice the greens into ribbons and steam until soft. Rehydrate the wakame according to the packet and slice thinly. Slice the tomatoes.
- To make the dressing, combine all the ingredients in a food processor and blend until smooth.
- You’re now ready to assemble the bowl! I like to start with the freekeh and greens, then layer in sections, finishing with the dressing.