NUTRITION

SERVINGS

INGREDIENTS

4 oz Tempeh

4 cups shredded Kale

1 medium Sweet Potato

1/2 cup cooked Chickpeas

1/2 tbsp Olive Oil

2 cloves Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F.

• 2

  Press the tempeh gently with paper towels, then cut it into ½-inch cubes.

• 3

  In a bowl, toss the tempeh cubes and cooked chickpeas with half a tablespoon of olive oil, minced garlic, a squeeze of lemon juice, salt, and pepper.

• 4

  Spread the tempeh and chickpea mixture evenly on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes, turning halfway through until they are golden and slightly crispy.

• 5

  Meanwhile, peel and dice the sweet potato into ½-inch cubes. Toss them lightly with a pinch of salt and a drizzle of olive oil. Spread on another baking sheet and roast for 25-30 minutes, until tender and edges are caramelized.

• 6

  For the kale, tear the leaves into bite-sized pieces, removing thick stems. Toss the kale with a little bit of salt, a drizzle of olive oil, and a squeeze of lemon juice.

• 7

  After the sweet potato and tempeh-chickpea mixture are done, combine them with the fresh kale in a large bowl. The residual heat will slightly wilt the kale while keeping it crisp.

• 8

  Toss everything together, adjust seasonings with additional salt, pepper or lemon juice if needed, and serve immediately.