NUTRITION

SERVINGS

INGREDIENTS

8.5 oz tempeh

0 tbsp maple syrup

1 tbsp tamari

0 tsp toasted sesame oil

1 tsp apple cider vinegar

0.25 tsp garlic powder

0.25 tsp ground ginger

1 cup broccoli florets

1 cup red bell pepper

0 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Place the broccoli florets and sliced red bell pepper on the baking sheet, drizzle with olive oil, sprinkle with sea salt and black pepper, and toss to coat.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and slightly charred at the edges.

• 4

  While the vegetables roast, slice the tempeh into 1-inch cubes.

• 5

  In a small bowl, whisk together the maple syrup, tamari, toasted sesame oil, apple cider vinegar, garlic powder, and ground ginger to create the glaze.

• 6

  Heat a large non-stick skillet over medium-high heat and add the tempeh cubes, searing for 3-4 minutes per side until golden brown and crispy.

• 7

  Reduce the heat to low and pour the glaze over the tempeh, stirring constantly for 1-2 minutes until the sauce thickens and creates a sticky coating.

• 8

  Divide the roasted vegetables and glazed tempeh into bowls and serve immediately.