NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Tempeh

1 slice Sprouted grain bread

1.5 tbsp Hummus

0.5 cup Zucchini

0.5 cup Red bell pepper

0 tsp Olive oil

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Slice the tempeh into thin strips and cut the zucchini and red bell pepper into long, flat ribbons.

• 3

  In a bowl, toss the tempeh strips, zucchini, and bell peppers with olive oil, smoked paprika, sea salt, and black pepper until evenly coated.

• 4

  Spread the tempeh and vegetables in a single layer on the prepared baking sheet.

• 5

  Roast for 18-20 minutes, flipping the tempeh halfway through, until the vegetables are tender and the tempeh is golden brown.

• 6

  While the vegetables roast, lightly toast the two slices of sprouted grain bread.

• 7

  Spread the hummus generously over both slices of the toasted bread.

• 8

  Layer the roasted tempeh and vegetables onto one slice of bread, then top with the second slice.

• 9

  Press down gently, slice in half, and serve immediately.