NUTRITION

SERVINGS

INGREDIENTS

6 oz Tempeh

0.5 cup Cooked quinoa

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Tamari

2 tbsp Nutritional yeast

0 tbsp Olive oil

0.5 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 for easy cleanup.

• 2

  Cut the tempeh into half-inch cubes and chop the broccoli and bell pepper into uniform pieces.

• 3

  In a large mixing bowl, whisk together the tamari, olive oil, garlic powder, sea salt, and black pepper.

• 4

  Add the tempeh, broccoli, and bell pepper to the bowl, tossing thoroughly until every piece is coated in the marinade.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space for even roasting.

• 6

  Bake for 20 to 25 minutes, tossing halfway through, until the tempeh is golden and the vegetables are tender.

• 7

  Remove from the oven and immediately sprinkle the nutritional yeast over the hot mixture to help it adhere.

• 8

  Place the warm cooked quinoa in a bowl and top with the roasted tempeh and vegetable medley.