NUTRITION

SERVINGS

INGREDIENTS

7 oz Tempeh

0.5 cup Edamame

1 cup Broccoli

0.5 cup Red bell pepper

0.5 tsp Sesame oil

1 tbsp Tamari

1 tsp Rice vinegar

0.5 tsp Garlic powder

0.5 tsp Ginger powder

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Arrange the broccoli and sliced red bell peppers on a parchment-lined baking sheet and season with the measured sea salt and black pepper.

• 3

  Roast the vegetables for 18-20 minutes until the broccoli is tender and the edges are slightly charred.

• 4

  While the vegetables roast, cut the tempeh into 1/2-inch cubes.

• 5

  In a small mixing bowl, whisk together the tamari, rice vinegar, garlic powder, and ginger powder to create the glaze.

• 6

  Heat the sesame oil in a large non-stick skillet over medium-high heat.

• 7

  Add the tempeh cubes to the skillet and sauté for 5-6 minutes, turning frequently until all sides are golden brown and crispy.

• 8

  Reduce the heat to low and pour the tamari glaze over the tempeh, tossing for 1 minute until the sauce is fully absorbed and sticky.

• 9

  Steam the edamame for 2 minutes until bright green and tender.

• 10

  Assemble the bowl by placing the roasted vegetables and edamame at the base, topping with the crispy tempeh, and garnishing with sesame seeds.