Preheat your oven to 200°C (180°C Fan). Toss the sweet potato, potato, cauliflower, carrot, kohlrabi, and celery with 1 tablespoon of oil, salt, and pepper on a baking sheet. Spread in a single layer.
Roast for 25-35 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
While the vegetables are roasting, heat the remaining 1 tablespoon of oil in a pan over medium heat. If using, add the chopped onion and cook until softened, about 5 minutes.
Add the tempeh to the pan and cook, stirring occasionally, until browned on all sides, about 7-10 minutes.
If using, add the minced garlic, dried herbs, and smoked paprika to the tempeh pan and cook for another minute until fragrant.
Add the cooked lentils, chickpeas, and beans to the tempeh pan. Stir to combine and heat through.
To assemble the bowls, place a bed of lettuce leaves in each bowl. Top with the roasted vegetables, the tempeh and legume mixture, diced tomatoes, and diced cucumber.
Serve immediately and enjoy your veggie-packed feast!
💡 Pro Tips:
- 🌶️ Want a little heat? Add a pinch of red pepper flakes to the pan when sautéing the tempeh!
- 🍋 A squeeze of fresh lemon juice over the finished bowl adds brightness.
- 🥣 This bowl is fantastic warm, but leftovers can be enjoyed cold too - hello, easy lunch!
