NUTRITION

SERVINGS

INGREDIENTS

8 oz Tempeh

1 cup Broccoli florets

1 cup Red bell pepper

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dried oregano

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Nutritional yeast

1 tbsp Tamari

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 1-inch cubes and chop the broccoli and red bell pepper into uniform, bite-sized pieces.

• 3

  In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, tamari, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Add the tempeh cubes to the bowl first, tossing well to ensure the marinade penetrates the plant-based protein.

• 5

  Add the broccoli florets and bell peppers to the bowl, tossing gently until all components are evenly coated with the herb mixture.

• 6

  Spread the tempeh and vegetables in a single layer on the prepared baking sheet, leaving enough space between them to ensure they roast rather than steam.

• 7

  Roast in the center of the oven for 20-25 minutes, tossing halfway through, until the tempeh is golden-brown and the vegetables are tender with charred edges.

• 8

  Remove from the oven and immediately sprinkle with nutritional yeast to add a savory, cheesy finish before serving.