Set oven to 220ºC. Trim dutch carrots (see notes), halve tomatoes, wedge squash and onion. Slice zucchini. Toss on a lined oven tray with 2 tsp cumin, 1 tbsp oil, salt and pepper. Roast in oven for 15 minutes.
2. Make the pesto
Roughly chop coriander. Blend together with sunflower seeds, 1 1/2 tbsp vinegar and 1/3 cup olive oil until finely chopped and combined. Season to taste with salt and pepper.
3. Add the tempeh
Dice the tempeh into cubes. Trim green beans. Toss in a bowl with 2 tbsp soy sauce, 2 tbsp vinegar and 3 tbsp maple syrup. Add to the roast veggie tray and return to oven for 10 minutes.
4. Toss the vegetables
Drain and rinse cannellini beans. Add to a bowl and toss with roast vegetables, 1 tbsp olive oil and 1/2 tbsp vinegar.
5. Finish and plate
Divide tempeh and vegetables among shallow bowls. Dot with coriander pesto and garnish with carrot top leaves.
Reserve the dutch carrot leaves as a garnish.
Dutch carrots, 1 bunch
Cherry tomatoes, 1 bag (200g)
Yellow squash, 4
Red onion, 1/2 *
Zucchini, 1/2 *
Coriander, 1/2 packet *
Sunflower seeds, 1 packet (40g)
Cumin tempeh, 2 packets (2 x 200g)
Green beans, 1/2 bag (125g) *
Cannellini beans, 400g
From your pantry
Oil (for cooking + olive), salt, pepper, white wine vinegar, ground cumin, maple syrup, soy sauce (or tamari)