NUTRITION

SERVINGS

INGREDIENTS

7 oz Tempeh

0.5 tbsp Creamy peanut butter

1 tbsp Tamari

0 tbsp Avocado oil

0.5 tsp Toasted sesame oil

1 tsp Rice vinegar

1 cup Broccoli florets

1 cup Sliced red bell pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sriracha

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Toss the broccoli florets and sliced red bell peppers with avocado oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and show slight charred edges.

• 4

  While the vegetables roast, slice the tempeh into small, uniform bite-sized cubes.

• 5

  In a small mixing bowl, whisk together the creamy peanut butter, tamari, toasted sesame oil, rice vinegar, and sriracha until the glaze is smooth.

• 6

  Heat a non-stick skillet over medium-high heat and sear the tempeh cubes for 3-4 minutes per side until they are golden and crispy.

• 7

  Reduce the skillet heat to low, pour the peanut glaze over the tempeh, and toss continuously for 1 minute until the sauce thickens and coats every piece.

• 8

  Assemble the bowl by portioning the roasted vegetables and topping them with the savory glazed tempeh cubes.