NUTRITION

SERVINGS

INGREDIENTS

6 oz Tempeh

0.25 cup Black beans

0.25 cup Sweet potato

1 cup Kale

2 tbsp Nutritional yeast

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

1 tbsp Lime juice

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into half-inch pieces and crumble the tempeh into bite-sized chunks.

• 3

  In a large bowl, toss the sweet potato and tempeh with olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, flipping halfway through, until the potatoes are tender and the tempeh is golden brown.

• 5

  While the vegetables roast, place the chopped kale in a bowl with the lime juice and a pinch of salt; massage the leaves with your hands for 2 minutes until they are dark green and soft.

• 6

  Warm the black beans in a small saucepan over medium heat until heated through.

• 7

  Assemble the bowl by placing the massaged kale at the base, then topping with the warm black beans and the roasted sweet potato and tempeh mixture.

• 8

  Finish the bowl by sprinkling the nutritional yeast over the top for a savory, cheesy flavor profile.