NUTRITION

SERVINGS

INGREDIENTS

140g Tempeh, cubed

100g Cooked Lentils

150g Broccoli Florets

2 tbsp Nutritional Yeast

1 tsp Liquid Aminos

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with garlic powder and a tablespoon of water to help the seasoning stick, then spread them on the baking sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

• 4

  While the broccoli roasts, heat a non-stick skillet over medium heat and add the cubed tempeh.

• 5

  Sear the tempeh for 5-7 minutes, turning occasionally, until all sides are golden brown.

• 6

  Add the cooked lentils to the skillet with the tempeh and stir to warm through.

• 7

  Lower the heat and stir in the liquid aminos and nutritional yeast, tossing until the tempeh and lentils are evenly coated in a savory glaze.

• 8

  Transfer the lentil and tempeh mixture to a bowl and add the roasted broccoli.

• 9

  Drizzle with fresh lemon juice and serve immediately.