NUTRITION

SERVINGS

INGREDIENTS

4 oz Tempeh

0.25 cup Chickpeas

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.25 cup Non-fat Greek yogurt

1 tbsp Lemon juice

0.5 tbsp Hemp seeds

1 tbsp Nutritional yeast

PREPARATION

• 1

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

• 2

  Cut the tempeh into half-inch cubes and place them in a large mixing bowl along with the rinsed chickpeas, broccoli florets, and diced red bell pepper.

• 3

  Drizzle the olive oil over the mixture and sprinkle with the sea salt, black pepper, and smoked paprika, tossing thoroughly to ensure every piece is seasoned.

• 4

  Spread the vegetables and tempeh in a single layer on the prepared baking sheet, ensuring they aren't crowded so they roast rather than steam.

• 5

  Roast for 22 to 25 minutes, tossing halfway through, until the tempeh is golden brown and the broccoli edges are slightly charred.

• 6

  While the bowl components roast, whisk the non-fat Greek yogurt and lemon juice together in a small ramekin until the consistency is smooth and pourable.

• 7

  Transfer the roasted mixture to a serving bowl, drizzle with the lemon-yogurt sauce, and finish by sprinkling the hemp seeds and nutritional yeast over the top.