NUTRITION

SERVINGS

INGREDIENTS

5 oz Tempeh

0.25 cup Cooked buckwheat

0.5 cup Yukon gold potato

1.5 cup Broccoli florets

1 tbsp Nutritional yeast

1 tbsp Coconut aminos

0.5 tsp Avocado oil

0.5 tbsp Hemp seeds

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

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 and Yukon gold potatoes into uniform 1/2-inch cubes and break the broccoli into small, bite-sized florets.

• 3

  In a large mixing bowl, whisk together the avocado oil, coconut aminos, garlic powder, smoked paprika, sea salt, and black pepper.

• 4

  Add the tempeh, potato cubes, and broccoli florets to the bowl and toss thoroughly until every piece is well-coated with the marinade.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces aren't overcrowded so they roast rather than steam.

• 6

  Roast for 20-25 minutes, tossing the ingredients halfway through, until the potatoes are fork-tender and the tempeh is golden and crisp.

• 7

  Place the warm cooked buckwheat in a serving bowl, top with the roasted tempeh and vegetable mixture, and finish with a sprinkle of nutritional yeast and hemp seeds.