NUTRITION

SERVINGS

INGREDIENTS

4 oz tempeh

0.25 cup chickpeas

1.5 cup broccoli florets

1 cup fresh spinach

3 tbsp nutritional yeast

0.5 tbsp hemp seeds

0 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp garlic powder

1 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Cut the tempeh into bite-sized cubes and rinse the chickpeas, patting them completely dry with a towel to ensure they get crispy.

• 3

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

• 4

  Add the tempeh cubes, chickpeas, and broccoli florets to the bowl, tossing thoroughly until every piece is evenly coated in the spice mixture.

• 5

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

• 6

  Roast for 20-25 minutes, tossing halfway through, until the tempeh is golden brown and the chickpeas are crunchy.

• 7

  While the vegetables roast, place the fresh spinach in a serving bowl and drizzle with the lemon juice.

• 8

  Once roasted, pile the tempeh, chickpeas, and broccoli over the spinach.

• 9

  Finish the bowl by generously sprinkling the nutritional yeast and hemp seeds over the top for a massive protein boost and cheesy flavor.