NUTRITION

SERVINGS

INGREDIENTS

0.25 cup sweet potato

0.33 cup chickpeas

4.5 oz tempeh

1 cup broccoli florets

1 tbsp hemp hearts

4 tbsp nutritional yeast

1 tbsp lemon juice

1 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp olive oil

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potato, chickpeas, and cubed tempeh in a bowl with olive oil, smoked paprika, half of the garlic powder, sea salt, and black pepper.

• 3

  Spread the mixture in a single layer on the baking sheet and roast for 20 to 25 minutes until the potatoes are tender and the chickpeas are slightly crisp.

• 4

  While the vegetables roast, steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until bright green and tender-crisp.

• 5

  In a small mixing bowl, whisk together the nutritional yeast, lemon juice, the remaining garlic powder, and 2 tablespoons of warm water until a smooth, creamy dressing forms.

• 6

  Assemble the bowl by placing the steamed broccoli at the base and topping it with the roasted sweet potato, chickpeas, and tempeh.

• 7

  Drizzle the creamy nutritional yeast dressing over the bowl and finish with a sprinkle of hemp hearts for added texture.