NUTRITION

SERVINGS

INGREDIENTS

4 oz Tempeh

0.5 cup Chickpeas

1 cup Broccoli florets

0.5 cup Red bell pepper

1.5 tbsp Hummus

2 tbsp Nutritional yeast

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  In a large bowl, toss the broccoli florets, chopped bell peppers, and chickpeas with olive oil, sea salt, black pepper, garlic powder, and dried oregano until evenly coated.

• 3

  Spread the seasoned vegetables and chickpeas in a single layer on the prepared baking sheet and roast for 20 minutes until the edges are golden and slightly charred.

• 4

  While the vegetables are roasting, slice the tempeh into small bite-sized cubes and sear them in a non-stick pan over medium heat for 5-7 minutes until browned and crispy on all sides.

• 5

  Place the hummus in the center of a serving bowl and use the back of a spoon to spread it into a smooth, thick layer across the bottom.

• 6

  Arrange the roasted vegetables, chickpeas, and seared tempeh over the hummus base in organized sections.

• 7

  Drizzle the entire bowl with fresh lemon juice and finish with a generous dusting of nutritional yeast for a savory, cheesy flavor profile.