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+ servings

Roasted Winter Bowl with BBQ Tempeh and Hemp Seed Ranch Dressing

A great winter comfort food, without any guilt. The Hemp Ranch Dressing also adds all the Omegas and Proteins you need.
Course Main Course
Servings 1


  • Hemp Ranch Dressing
  • 1/2 Cup Shelled Hemp Seeds
  • 1/4 Cup Fresh Lemon Juice approximately 1 Lemon
  • 1/4 Cup Water
  • 1 Tablespoon Hemp Seed Oil
  • 1 Teaspoon Dijon Mustard
  • 1 Teaspoon Garlic Powder
  • 1/4 Teaspoon Nutritional Yeast
  • 1 Green Onion Finely Minced (approximately 1/4 Cup)
  • 1 Sprig of Dill Chopped (approximately 1 Tablespoon)
  • Sea Salt and Ground Black Pepper To Taste
  • Bowl
  • 1 Medium Sweet Potato 330 g - peeled and diced into cubes
  • 1 Medium Brinjal – sliced into circles and then quartered
  • 1 Tablespoon Olive Oil divided into 2
  • 1/3 Block of Tempeh from a 250g block, cut into pieces/cubes
  • 2 Tablespoons Barbecue Sauce – homemade or store bought
  • 7-8 Brussels Sprouts trimmed and quartered


  • Preheat the oven to 200 ˚C.
  • Set out a large baking sheet and line it with waxed baking paper
  • Ranch Dressing
  • Add the shelled hemp seeds, lemon juice, water, olive oil, Dijon mustard, garlic powder, nutritional yeast, salt and pepper to a high-speed blender.
  • Whizz the mixture up on high until you have a smooth and creamy texture.
  • Scrape the dressing into a small bowl and stir in the green onions and dill.
  • Cover the dressing and store in the refrigerator while the veggies are roasting.
  • Roasted Veggies
  • Place the diced sweet potatoes onto one end of the baking sheet. Drizzle with 1 tablespoon of the Olive Oil, some salt and pepper.
  • Slide the sheet into the oven and set your timer for 15 minutes.
  • At the 15-minute mark, remove the baking sheet.
  • In a small bowl, toss the tempeh pieces with a teaspoon of olive oil, some salt and pepper.
  • Arrange the tempeh pieces in the middle segment of the baking sheet.
  • Carefully turn the sweet potatoes.
  • Slide the sheet back into the oven and set your timer for another 15 minutes.
  • At the 15-minute mark, remove the baking sheet.
  • Add the the brussels sprouts into the same small bowl that you used for the tempeh. Toss the brussels sprouts with the remaining olive oil, salt and pepper.
  • Scatter them in a single layer on of the baking sheet.
  • Add the Brinjal to the bowl and mix with a tablespoon of Olive Oil, salt and black pepper, until well coated.
  • Scatter these in a single layer on the remaining space on baking sheet.
  • Flip the tempeh pieces over and brush them with the barbecue sauce.
  • Slide the sheet back into the oven for 15 more minutes.
  • Once the brussels sprouts are lightly browned and the brinjal soft, remove the baking sheet from the oven.
  • Transfer the veggies to a serving bowl.
  • Drizzle some of the Hemp Seed Ranch Dressing .. and enjoy!
Keyword hemp ranch dressing, hemp seed oil, shelled hemp seeds
Tried this recipe?Let us know how it was!