NUTRITION

SERVINGS

INGREDIENTS

7 oz Tempeh

0.5 tbsp Maple syrup

1 tbsp Tamari

1 tsp Apple cider vinegar

0.5 tsp Olive oil

0.25 cup Sweet potato

0.5 cup Carrots

2 tbsp Nutritional yeast

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Dice the sweet potato and carrots into small cubes, toss with half the olive oil, sea salt, and black pepper, then roast for 20-25 minutes until tender.

• 3

  Slice the tempeh into bite-sized cubes and steam for 10 minutes to remove any natural bitterness.

• 4

  In a small bowl, whisk together the maple syrup, tamari, apple cider vinegar, and garlic powder to create the glaze.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium heat and sear the steamed tempeh until golden brown on all sides.

• 6

  Pour the maple-tamari glaze over the tempeh and stir constantly for 2 minutes until the liquid reduces into a thick, sticky coating.

• 7

  Remove from heat, sprinkle the tempeh with nutritional yeast for a savory boost, and serve alongside the roasted root vegetables.