Mashed Potato & Parsnip Bowl with Baharat-Spiced Tempeh
Some days, even in summer, you just need something cozy and comforting. Like a big ol’ hug from your food. This warming mashed potato and parsnip bowl with baharat spiced tempeh is just that: a cozy and nostalgic dish that we’ve given a little summer face lift. That means we are keeping it light with plenty of fresh veggies, fresh herbs, and an epic middle eastern spice blend called Baharat to keep things fresh, spiced, and interesting.
For this summer comfort bowl, the mashed potatoes are lightened up with the addition of slightly sweet, buttery-flavored parsnips; freshened up with dill; and made extra creamy by using the leftover starchy potato water (rather than the traditional butter and milk).
We then pair those creamy mashed potatoes and parsnips with baharat-spiced temepeh crumble, tons of carmelized onions, and a little seared broccoli and drizzle everything in alllll the tahini sauce for extra rich-ness.
About Baharat – the middle east’s garam masala:
So what is Baharat anyway, and why are we including it here?
Like garam masala in Indian cuisine, baharat (meaning “spices” in Arabic) is a blend of warming spices which, while fairly ubiquitous, differs from region to region and even from cook to cook. Generally, it is a warming blend of black pepper, cardamom, coriander seed, cumin, paprika, nutmeg, cloves, cinnamon. However, some cuisines also include rosebuds, saffron, sumac, or turmeric. Any version of baharat you like can be used in this recipe (it can be tricky to find at normal grocery stores, but there are lots of good ones online). Or you can make your own with spices you probably already have around! The Daring Gourmet has a great post on how to make your own here.
Mashed Potato and Parsnip Bowls with Baharat Spiced Tempeh
Dice the tempeh into very small cubes (roughly 1/16 inch), and place them in a dish or ziplock bag. Then add 1/4 cup tamari and 2 Tablespoons apple cider vinegar and allow to marinate for 30 minutes while you prepare the other ingredients (longer is also fine).
While you wait, make the tahini sauce. Combine all the ingredients in a small bowl and set the sauce aside.
Then wash, peel, and chop the broccoli into into bite-sized florets. Slice the onions. Set aside.
Wash and cut the potatoes into small cubes (no need to peel). Peel and chop the parsnips. Put 2 cups of water in a small sauce pan, and bring to a boil over medium-high heat. Add the potatoes and parsnips, and cover the pot. Let the water return to a boil, then reduce the heat to medium-low, and let the potatoes and parsnips simmer until so soft they nearly fall apart when pierced with a fork (10-12 minutes). Check occasionally to ensure all the water has not evaporated.
While potatoes and parsnips cook, remove the tempeh from the marinade, and pat it dry. Heat a large skillet over medium heat. When its warm, add 1 teaspoon oil, and then add the tempeh. Cook for 6 minutes, stirring occasionally so that all sides become browned. Then add the onions and continue cooking until they are nearly translucent (3-5 minutes). Finally, add the broccoli florets and cook another 2-5 minutes until the broccoli is bright green but not too soft. Turn off the heat.
Next, strain the water off the potatoes (but reserve it), then use a fork to mash the remaining potatoes. Add the potato water back in little by little until the desired consistency is reached (about 1/4 cup). Add cracked pepper and salt. If they become too thin, turn the heat back on at the lowest setting and allow them to thicken for a couple minutes (monitor closely so they don’t burn). If they are too dry, add more of the potato water. Turn off the heat and add chopped fresh dill.
To serve, add half the potato-parsnip mash and half the tempeh, carmelized onions, and broccoli mixture to each bowl. Smoother with tahini sauce.
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Servings 2
- Amount Per Serving
- Calories 617
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 2g10%
- Potassium 373mg11%
- Total Carbohydrate 39g13%
- Dietary Fiber 9g36%
- Sugars 0g
- Protein 25g50%
- Vitamin C 53%
- Calcium 11%
- Iron 13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Dice the tempeh into very small cubes (roughly 1/16 inch), and place them in a dish or ziplock bag. Then add 1/4 cup tamari and 2 Tablespoons apple cider vinegar and allow to marinate for 30 minutes while you prepare the other ingredients (longer is also fine).
While you wait, make the tahini sauce. Combine all the ingredients in a small bowl and set the sauce aside.
Then wash, peel, and chop the broccoli into into bite-sized florets. Slice the onions. Set aside.
Wash and cut the potatoes into small cubes (no need to peel). Peel and chop the parsnips. Put 2 cups of water in a small sauce pan, and bring to a boil over medium-high heat. Add the potatoes and parsnips, and cover the pot. Let the water return to a boil, then reduce the heat to medium-low, and let the potatoes and parsnips simmer until so soft they nearly fall apart when pierced with a fork (10-12 minutes). Check occasionally to ensure all the water has not evaporated.
While potatoes and parsnips cook, remove the tempeh from the marinade, and pat it dry. Heat a large skillet over medium heat. When its warm, add 1 teaspoon oil, and then add the tempeh. Cook for 6 minutes, stirring occasionally so that all sides become browned. Then add the onions and continue cooking until they are nearly translucent (3-5 minutes). Finally, add the broccoli florets and cook another 2-5 minutes until the broccoli is bright green but not too soft. Turn off the heat.
Next, strain the water off the potatoes (but reserve it), then use a fork to mash the remaining potatoes. Add the potato water back in little by little until the desired consistency is reached (about 1/4 cup). Add cracked pepper and salt. If they become too thin, turn the heat back on at the lowest setting and allow them to thicken for a couple minutes (monitor closely so they don’t burn). If they are too dry, add more of the potato water. Turn off the heat and add chopped fresh dill.
To serve, add half the potato-parsnip mash and half the tempeh, carmelized onions, and broccoli mixture to each bowl. Smoother with tahini sauce.
Mashed Potato and Parsnip Bowls with Baharat Spiced Tempeh
Serves 2
for the Mashed Potatoes with Parsnip and Dill
- 400 grams yukon gold potatoes, washed and diced with skins on
- 3 large parsnips, peeled and diced
- 2 cups water
- 2 teaspoons fresh dill
- Cracked black pepper
- 1/8-1/4 teaspoon salt (or to taste)
for the Baharat Spiced Tempeh with Carmelized Onions
- 2 small onions, finely sliced
- 16 oz tempeh, finely diced
- 2 teaspoon extra virgin olive oil
- Salt
- 2 teaspoon unrefined cane sugar
- 2 teaspoon Baharat seasoning (or equal parts cumin, cinnamon, paprika, cardamom, nutmeg, cloves, and black pepper)
for the Tahini Sauce
- 1 1/2 Tablespoons tahini paste
- 2 Tablespoon fresh lime juice
- 2 Tablespoon cold water
- 3 Tablespoons fresh finely chopped parsley
- 2 Tablespoons fresh finely chopped dill
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
Preparation
Dice the tempeh into very small cubes (roughly 1/16 inch), and place them in a dish or ziplock bag. Then add 1/4 cup tamari and 2 Tablespoons apple cider vinegar and allow to marinate for 30 minutes while you prepare the other ingredients (longer is also fine).
While you wait, make the tahini sauce. Combine all the ingredients in a small bowl and set the sauce aside.
Then wash, peel, and chop the broccoli into into bite-sized florets. Slice the onions. Set aside.
Wash and cut the potatoes into small cubes (no need to peel). Peel and chop the parsnips. Put 2 cups of water in a small sauce pan, and bring to a boil over medium-high heat. Add the potatoes and parsnips, and cover the pot. Let the water return to a boil, then reduce the heat to medium-low, and let the potatoes and parsnips simmer until so soft they nearly fall apart when pierced with a fork (10-12 minutes). Check occasionally to ensure all the water has not evaporated.
While potatoes and parsnips cook, remove the tempeh from the marinade, and pat it dry. Heat a large skillet over medium heat. When its warm, add 1 teaspoon oil, and then add the tempeh. Cook for 6 minutes, stirring occasionally so that all sides become browned. Then add the onions and continue cooking until they are nearly translucent (3-5 minutes). Finally, add the broccoli florets and cook another 2-5 minutes until the broccoli is bright green but not too soft. Turn off the heat.
Next, strain the water off the potatoes (but reserve it), then use a fork to mash the remaining potatoes. Add the potato water back in little by little until the desired consistency is reached (about 1/4 cup). Add cracked pepper and salt. If they become too thin, turn the heat back on at the lowest setting and allow them to thicken for a couple minutes (monitor closely so they don’t burn). If they are too dry, add more of the potato water. Turn off the heat and add chopped fresh dill.
To serve, add half the potato-parsnip mash and half the tempeh, carmelized onions, and broccoli mixture to each bowl. Smoother with tahini sauce.
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