NUTRITION

SERVINGS

INGREDIENTS

3 oz Tempeh

0.5 cup Chickpeas

0.25 cup Cooked quinoa

1 cup Broccoli florets

0.25 cup Nonfat Greek yogurt

3 tbsp Nutritional yeast

0 tbsp Hemp hearts

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Cut the tempeh into 1/2-inch cubes to ensure even roasting and maximum surface area for crisping.

• 3

  In a large mixing bowl, combine the tempeh cubes, chickpeas, and broccoli florets with olive oil, sea salt, and black pepper, tossing until well coated.

• 4

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring they are not overcrowded.

• 5

  Roast for 20-25 minutes, tossing halfway through, until the broccoli edges are charred and the tempeh is golden brown.

• 6

  While the vegetables roast, whisk together the nonfat Greek yogurt, lemon juice, and nutritional yeast in a small bowl until smooth and savory.

• 7

  Place the warm cooked quinoa in a serving bowl and arrange the roasted vegetables, chickpeas, and tempeh on top.

• 8

  Garnish the bowl with hemp hearts for extra texture and finish with a generous dollop of the lemon-yogurt sauce.