NUTRITION

SERVINGS

INGREDIENTS

4 oz Tempeh

0.5 cup Chickpeas

3 tbsp Nutritional yeast

1.5 cup Broccoli florets

1 cup Chopped kale

0.5 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

PREPARATION

• 1

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

• 2

  Slice the tempeh into bite-sized cubes and drain the chickpeas, patting them dry with a towel to ensure they get crispy.

• 3

  In a medium bowl, toss the tempeh, chickpeas, olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

• 4

  Spread the mixture onto the baking sheet and roast for 20-25 minutes, tossing halfway through until the chickpeas are golden.

• 5

  While roasting, steam the broccoli florets until tender-crisp and massage the kale with lemon juice in a large bowl to soften the leaves.

• 6

  Assemble the bowl by layering the massaged kale, steamed broccoli, and the roasted tempeh-chickpea mix.

• 7

  Finish by generously sprinkling nutritional yeast over the top for a savory, cheesy flavor profile.