NUTRITION

SERVINGS

INGREDIENTS

4 oz Tempeh

0.5 cup Shelled edamame

3 tbsp Nutritional yeast

1 cup Broccoli florets

0.5 cup Cauliflower florets

0.5 tbsp Tahini

1 tbsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Coconut aminos

1 cup Fresh spinach

PREPARATION

• 1

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

• 2

  Cut the tempeh into 1/2-inch cubes and place them in a mixing bowl; toss with the coconut aminos, nutritional yeast, garlic powder, sea salt, and black pepper until every piece is evenly coated.

• 3

  Spread the seasoned tempeh, broccoli florets, and cauliflower florets in a single layer on the prepared baking sheet.

• 4

  Roast in the oven for 20 to 25 minutes, tossing halfway through, until the vegetables are tender-crisp and the tempeh is golden and firm.

• 5

  While the vegetables roast, prepare the dressing by whisking the tahini and lemon juice in a small bowl, adding a teaspoon of warm water at a time until it reaches a smooth, pourable consistency.

• 6

  Place the fresh spinach in a wide serving bowl and top with the roasted vegetable and tempeh mixture, followed by the shelled edamame.

• 7

  Drizzle the creamy lemon-tahini dressing over the entire bowl and serve immediately while the roasted ingredients are still warm.