NUTRITION

SERVINGS

INGREDIENTS

5 oz Tempeh

0.5 cup Shelled edamame

1 cup Broccoli florets

1 medium Red bell pepper

2 tbsp Nutritional yeast

0.5 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced red bell pepper with the olive oil, sea salt, and black pepper directly on the baking sheet.

• 3

  Roast the vegetables for 18 minutes until the edges are golden and tender.

• 4

  While vegetables roast, steam the tempeh block for 10 minutes to remove bitterness, then cut into bite-sized cubes.

• 5

  In a bowl, toss the cubed tempeh with lemon juice, dried oregano, and garlic powder.

• 6

  Heat a non-stick skillet over medium-high heat and sear the tempeh cubes for 3-4 minutes per side until crisp and browned.

• 7

  Steam the shelled edamame for 3 minutes until bright green and tender.

• 8

  Assemble the bowl by layering the roasted vegetables and edamame, topping with the seared tempeh, and finishing with a dusting of nutritional yeast.