NUTRITION

SERVINGS

INGREDIENTS

120g Tempeh

82g Chickpeas (cooked)

100g Brown Rice (cooked)

90g Asparagus

1 tbsp Nutritional Yeast

0.5 tsp Olive Oil

1/4 medium Onion

1 clove Garlic

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the tempeh into thin strips or cubes. In a bowl, gently toss the tempeh with half a teaspoon of olive oil, salt, pepper, and a pinch of garlic powder if desired.

• 3

  Place the seasoned tempeh on the baking sheet and bake for 20-25 minutes, flipping halfway through until it becomes crispy and golden.

• 4

  While the tempeh bakes, prepare the pilaf. In a saucepan over medium heat, sauté the finely chopped onion and minced garlic in a tiny splash of water or vegetable broth until softened.

• 5

  Add the cooked brown rice and chickpeas to the saucepan. Stir in the nutritional yeast, and season with salt and pepper. Let the flavors meld over low heat for 5-7 minutes.

• 6

  For the asparagus, bring a small pot of water to a simmer. Add the asparagus spears and steam them for 5-6 minutes until tender yet crisp.

• 7

  Plate the dish by placing a serving of chickpea rice pilaf, top with crispy baked tempeh, and arrange the steamed asparagus on the side.

• 8

  Finish with a light sprinkle of salt and pepper if needed, and serve warm.