NUTRITION

SERVINGS

INGREDIENTS

4 oz Tempeh

0.25 cup Chickpeas

1 cup Broccoli florets

1 cup Cauliflower florets

0.5 tbsp Extra virgin olive oil

0.25 cup Non-fat Greek yogurt

2 tbsp Nutritional yeast

1 tbsp Hemp hearts

1 tsp Lemon juice

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Cut the tempeh into half-inch cubes and place them in a large mixing bowl.

• 3

  Add the broccoli florets, cauliflower florets, and rinsed chickpeas to the bowl with the tempeh.

• 4

  Drizzle the extra virgin olive oil over the mixture and sprinkle with garlic powder, sea salt, and black pepper.

• 5

  Toss everything together until the vegetables and tempeh are evenly coated with oil and spices.

• 6

  Spread the mixture in a single layer on the prepared baking sheet and roast for 22 minutes, tossing halfway through, until the edges are golden and crisp.

• 7

  In a small bowl, whisk together the non-fat Greek yogurt, nutritional yeast, and lemon juice until smooth to create a high-protein dressing.

• 8

  Divide the roasted vegetable and tempeh mixture into bowls, drizzle with the creamy yogurt sauce, and top with hemp hearts before serving.