NUTRITION

SERVINGS

INGREDIENTS

125g Tempeh

1 cup Broccoli (chopped)

1 tbsp Peanut Butter

1 tsp Cornstarch

1 tsp Soy Sauce

1 tsp Maple Syrup

1 tsp Fresh Ginger (minced)

1 Garlic clove (minced)

1 tbsp Lime Juice

PREPARATION

• 1

  Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

• 2

  Cut the tempeh into cubes or thin strips. In a bowl, toss the tempeh with cornstarch, a pinch of salt, and half of the soy sauce to help with crisping.

• 3

  Spread the tempeh evenly on the baking sheet and roast in the oven for about 20-25 minutes, turning halfway, until golden and crispy.

• 4

  While the tempeh roasts, prepare the roasted broccoli. Toss chopped broccoli with a little olive oil, salt, and pepper, and place it on a separate baking sheet. Roast for 15-20 minutes until tender and slightly charred.

• 5

  In a small bowl, whisk together peanut butter, remaining soy sauce, maple syrup, minced ginger, garlic, and lime juice. If the sauce is too thick, add a teaspoon of warm water to achieve desired consistency.

• 6

  Assemble your bowl by placing the roasted broccoli as a base, topping it with crispy tempeh, and drizzling over the peanut sauce.

• 7

  Serve warm and enjoy your nutrient-packed, flavorful meal.