Find out why it's important to balance the seasonal outdoor elements with what you put into your body. In this video, I share a warming fall recipe and some of my favorite tips to stay toasty and cozy!

Roasted Vegetable & Tempeh Couscous with Lemon Tahini Dressing

Recipe serves 4 hungry people

Ingredients:

Whole Wheat Couscous - 2 cups

Roasted Veg Butternut squash
Cubed Broccoli
Chopped Onion -1 medium yellow
Dried Cranberries - 1/4 cup
Nutritional Yeast - 2 Tbs
Rosemary - 1/2 Tbs
Thyme - 1/2 Tbs
Ground Sage - 1 tsp
Nutmeg - 1 tsp
Olive Oil - drizzle
Salt and Pepper to taste
Tempeh
3 Grain tempeh - 2 8 oz packages
cubed Cumin - 1 Tbs
Coconut Aminos or soy sauce - 1 Tbs
Maple Syrup - splash
Cooking Wine or Vinegar - splash
Tahini Dressing
Maple Syrup - splash
Tahini - 2 Tbs
Lemon - juice from 1/2
Preheat at oven to 400 degrees. Cube butternut squash, chop broccoli and onion. Spread out butternut squash and onion in half of baking pan or sheet with olive oil drizzle. Sprinkle rosemary, thyme, sage, nutmeg and dried cranberries on butternut squash. Spread broccoli florets over the 2nd half of baking pan with olive oil drizzle and nutritional yeast. Bake for 45 minutes, stirring half way through.
In a sautée pan, mix cumin, coconut aminos, a splash of olive and a splash of cooking wine or vinegar, add tempeh and coat with this mixture. Let sit for a few minutes while roasting the vegetables. Cook on medium heat, stirring, until golden brown and crispy. In small bowl, mix together 2 tbs tahini, a splash maple syrup, juice of 1/2 a lemon until smooth.
Boil cups of water, pour water over 2 cups whole wheat couscous in a medium pot. When water is absorbed, stirring in the tahini dressing. Take vegetables out from oven, serve tempeh and roasted veg over generous serving of couscous in a big bowl, and enjoy!