NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Tempeh

1 cup Broccoli florets

1 cup Red bell pepper

2 tbsp Nutritional yeast

1 tsp Olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Cut the tempeh into bite-sized cubes and steam for 10 minutes to remove any bitterness.

• 3

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

• 4

  Add the steamed tempeh cubes, broccoli florets, and sliced red bell pepper to the bowl, tossing until everything is well coated.

• 5

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

• 6

  Roast for 20 to 25 minutes, flipping the ingredients halfway through, until the tempeh is golden brown and the vegetables are tender.

• 7

  Remove from the oven and sprinkle the nutritional yeast over the top before serving.