NUTRITION

SERVINGS

INGREDIENTS

6 oz tempeh

0.5 cup shelled edamame

1 cup broccoli florets

1 cup red bell pepper

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp rice vinegar

0.5 tsp garlic powder

0.5 tsp ground ginger

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the tempeh into 0.5-inch cubes and place them in a large mixing bowl along with the broccoli florets and sliced red bell pepper.

• 3

  In a small bowl, whisk together the tamari, toasted sesame oil, rice vinegar, garlic powder, and ground ginger until well combined.

• 4

  Drizzle half of the sesame sauce over the tempeh and vegetables, tossing thoroughly to ensure everything is evenly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20 minutes, tossing halfway through.

• 6

  Add the shelled edamame to the baking sheet and roast for an additional 5 minutes until the tempeh is golden and the vegetables are tender.

• 7

  Remove from the oven, drizzle with the remaining sauce, and finish with a sprinkle of sesame seeds, sea salt, and black pepper.