NUTRITION

SERVINGS

INGREDIENTS

5.5 oz firm tempeh

0.25 cup drained canned chickpeas

0.25 medium sweet potato

1 cup chopped kale

0.5 tbsp hemp seeds

0.25 tsp olive oil

1 tbsp fresh 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 (200°C) and line a large baking sheet with parchment paper.

• 2

  Cut the sweet potato into 1/2-inch cubes and the firm tempeh into bite-sized pieces.

• 3

  Place the sweet potatoes, tempeh, and drained chickpeas on the baking sheet; drizzle with olive oil and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper.

• 4

  Roast for 20-25 minutes, tossing halfway through, until the sweet potatoes are tender and the tempeh is golden brown.

• 5

  While roasting, place the chopped kale in a bowl with fresh lemon juice and a pinch of sea salt, then massage with your hands for 2 minutes until the leaves are soft and dark green.

• 6

  Assemble the bowl by layering the massaged kale, roasted vegetables, and tempeh, then top with hemp seeds for an extra protein boost.