NUTRITION

SERVINGS

INGREDIENTS

5 oz Tempeh

0.25 cup Chickpeas

1 cup Broccoli florets

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

3 tbsp Nutritional yeast

1 tbsp Hemp seeds

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Cut the tempeh into 1/2-inch cubes and drain the chickpeas, patting them thoroughly dry with a clean kitchen towel to ensure they crisp up.

• 3

  In a large mixing bowl, combine the tempeh cubes, chickpeas, and broccoli florets with the olive oil, sea salt, black pepper, and garlic powder.

• 4

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

• 5

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

• 6

  Remove from the oven and immediately sprinkle with nutritional yeast while the ingredients are still hot so it adheres and creates a savory coating.

• 7

  Transfer the roasted mixture to a bowl, drizzle with fresh lemon juice, and garnish with hemp seeds for added texture and protein.