NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Tempeh

1.5 cup Broccoli florets

1 cup Red bell pepper

4 tbsp Nutritional yeast

1 tbsp Lemon juice

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Olive oil

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Cut the tempeh into bite-sized cubes and chop the broccoli and bell pepper into uniform pieces.

• 3

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

• 4

  Add the tempeh, broccoli, and bell peppers to the bowl, tossing thoroughly to ensure every piece is coated in the herb mixture.

• 5

  Spread the mixture in a single layer on the prepared baking sheet.

• 6

  Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and the tempeh is slightly golden.

• 7

  Remove from the oven and immediately sprinkle with nutritional yeast, tossing once more before serving warm.