Roast sweet potato, carrot and broccoli salad with black bean tempeh (GF)

As the cooler weather transitions in, I slowly transition the raw salads out. In TCM (Traditional Chinese Medicine), ideally you should eat cooling and warming foods during the cooler seasons and cooling foods in the warmer months. This doesn’t necessarily mean in the form of temperature or heat but the metaphysical concepts behind the food. I am not perfect with this form of eating for your constitution although my digestion and wellbeing is definitely happier when I eat cooked and warming foods during Autumn/ Winter.

I am a lover of roasted organic vegetables especially root vegetables as they are grounding, nutritious and of course, delicious. Vegetables (and fruit) rich in vitamin A such as carrots and sweet potatoes aka those that have a vibrant orange/ red colour are fat-soluble, meaning that they are stored in the fatty tissues of the body and ideally should be consumed with a  healthy fat source. I used to be someone who would fear using fats or oils in my cooking however that mindset is gone thankfully and I love using coconut, avocado or good-quality olive oil for my roasting.

This roast sweet potato, carrot, broccoli and blackbean tempeh is a frequent lunch and dinner occurrence during the week as it provides all the essential macronutrients and many micronutrients. All you have to do is chop all your vegetables and prepare the tempeh before baking them and and voila, lunches/dinners for a couple of days are sorted. At the moment I am loving sprinkling some garam masala over the root vegetables as well as a drizzle of organic coconut oil.


Serves 2 (easily doubled/tripled for additional serves)

1 large organic sweet potato, chopped into 1.5cm cubes

1 large carrot, chopped into large strips

1 small head of broccoli, stems and florets cut into chunks

1 packet of organic black bean tempeh* cut into large chunks

1 tspn garam masala

Approx. 1 TBSP coconut/ olive/ avocado oil 

1 avocado

2 TBSP pumpkin seeds (I use activated for optimal digestion)

Kimchi/sauerkraut, tahini and fresh lemon juice to serve

Fresh herbs of choice to serve (I used japanese parsley and mint)


  1. Preheat the oven to 190C.
  2. Place the sweet potato and carrot on a baking tray and drizzle with half the oil and sprinkle the garam masala evenly. Use your hands to toss the oil and garam masala evenly. Place in the oven and roast for 40 minutes- halfway through, add the broccoli.
  3. Add the tempeh to another lined baking tray and drizzle with remaining oil. Season with salt and pepper as desired. Place this in the oven halfway through the other vegetables cooking and remove when those are cooked.

     4. Divide the sweet potato, carrots, broccoli and tempeh evenly into two large bowls. Sprinkle with fresh herbs, pepitas and the avocado.

     5. Serve with kimchi/ sauerkraut and a generous drizzle of tahini and lemon juice if desired which is what I did after the photographs were taken!)


❂ Garam masala is a grounded dry spice mix that usually includes coriander seeds, cumin, turmeric, black pepper, ginger, mustard seeds, fenugreek and star anise. I buy it premixed however you could easily make your own.

❂ In Australia, I use the Organic Village black bean tempeh and often alternate it with the chickpea and lentil varieties. This can be purchased from many health food grocers and Woolworths.

Enjoy the lovely, sunny days wherever you are in the world!


Di ♥

“Your work is to discover your world and then with all your heart, give yourself to it.”- Buddha.

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