NUTRITION

SERVINGS

INGREDIENTS

4 oz Tempeh

0.13 cup Chickpeas

0.25 cup Cooked quinoa

2 tbsp Nutritional yeast

0.5 tbsp Tahini

1 cup Broccoli florets

0.25 tsp Olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Cut the tempeh into bite-sized cubes and drain the chickpeas well.

• 3

  In a large bowl, toss the tempeh, chickpeas, and broccoli florets with olive oil, sea salt, black pepper, garlic powder, and nutritional yeast.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes until the chickpeas are slightly crispy.

• 5

  While the vegetables roast, prepare the quinoa by simmering in water or vegetable broth until fluffy.

• 6

  In a small jar, whisk together the tahini and lemon juice, adding a teaspoon of warm water at a time until a pourable consistency is reached.

• 7

  Scoop the cooked quinoa into a bowl, top with the roasted vegetable and tempeh mixture, and finish with the creamy tahini dressing.