“The next time you sit down to eat, ask yourself whether you have a source of protein, a good source of healthful fat, and some high quality, complex carbohydrates. If the answer is yes, then you’re working with a strong foundation.”
As a professional grazer, I sometimes neglect the basics of good nutrition in favour of something quick and delicious. Don’t get me wrong, I eat well but I know I could always be doing a little better. Like many parents, I tend to fuss over my kid’s diet and forget to check in on my own. Gena, a certified nutritionist, simplifies all the hullabaloo and over-thinking that seems to go hand in hand with nutrition-speak. Power Plates makes eating well, attainable and utterly delicious.
Like most people, I like to keep things simple and honest and I find Gena’s approach to food just that. I’ve followed her blog, The Full Helping, for some time and Gena’s openness about her own food struggles is refreshing and approachable. Power Plates is such a reflection of Gena’s food journey. It’s full of simple, achievable recipes designed to fuel the body and nourish the senses. From lentil-laden Mulligatawny to her Moroccan Sweet Potatoes (one of my favourites!) and breakfast fare like Apple Ginger Muesli and Creamy Breakfast Polenta, Gena’s book is full of healthful inspiration
Complete with stunning photography by Ashley McLaughlin from Edible Perspective, Power Plates has been a welcome addition to my cookbook collection. With thanks and bear-hugs to Ten Speed Press and Gena, I am sharing her recipe for Sweet Potato Salad with Tempeh and Mustard Dressing below. I could literally dive in to that dressing. It’s one of the many one-dish inspirations from Power Plates.
And I am giving my Australian readers a chance to win a copy!
Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamhaw.
Published by Ten Speed Press, an imprint of PenguinRandom House LLC.
Photographs copyright © 2018 by Ashley McLaughlin
The sweet, salty maple mustard dressing featured in this autumn salad is one of my all time favorites. It began as a vinaigrette, but one of my recipe testers tried it with tahini in place of the oil and couldn’tstop raving about the results. When I tried her version, which is creamier and denser, I could see whyshe loved it so much. I use both versions often, and both are well suited to this salad of roasted sweetpotatoes, earthy tempeh, and peppery greens (Gena Hamshaw).
- 8 ounces 225 g tempeh, cut into 1⁄2 inch (1.3 cm) cubes
- 2 tablespoons tamari or Bragg Liquid Aminos
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 ⁄4 teaspoon smoked paprika
- 2 medium sweet potatoes peeled and cut into 1⁄2 inch (1.3 cm) cubes
- 1 tablespoon olive oilCoarse salt and freshly ground black pepper
- 5 cups 150 g firmly packed baby arugula
- 1 ⁄4 cup 10 g snipped fresh chives or chopped scallions, green parts only
- 2 tablespoonsolive oil or tahini
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon tamari or Bragg Liquid Aminos
- 1 tablespoon apple cider vinegar
- 1 tablespoon balsamic vinegar
- 11 ⁄2 tablespoons nutritional yeast
- 1 to 2 tablespoons warm water if needed
- OPTIONAL TOPPINGS
- Snipped fresh chives toasted sunflower or pumpkin seeds
- To make the salad, put the tempeh in a shallow glass bowl or container, preferably one large enough tofit all of the tempeh in a single layer. In a small bowl or measuring cup,whisk together the tamari, vinegar, maple syrup, and paprika. Pour the mixture over the tempeh and stir gently to evenly coat the cubes. Cover and refrigerate for at least 1 hour and up to 12 hours.
- Preheat the oven to 400°F (200°C) and line two rimmed baking sheets with parchment paper.
- In a large bowl, toss the sweet potatoes with the oil until evenly coated. Transfer to one of the lined baking sheetsand sprinkle generously with salt and pepper. Bake for 30 to 35 minutes, until fork tender and starting to brown.
- Meanwhile, drain the tempeh and spread it on the other lined baking sheet. Bake for 15 minutes, untilthe tempeh is beginning to brown. Transfer the sweet potatoes and tempeh to a large bowl and let cool for about 10 minutes. Add the arugula.
- To make the dressing, combine the oil, maple syrup, mustard, tamari, apple cider vinegar, balsamic vinegar, and nutritional yeast in a small bowl or measuring cup. Whisk to combine. If the dressing is thicker than you’d like, whisk in the warm water as needed. (Stored in an airtight container in therefrigerator, the dressing will keep for 1 week.) Pour the dressing over the salad and toss gently to combine. Fold in any additional toppings and serve.