NUTRITION

SERVINGS

INGREDIENTS

4.5 oz tempeh

0.5 cup chickpeas

1 cup broccoli florets

1 cup cauliflower florets

0.5 tsp olive oil

2 tbsp nutritional yeast

0.5 tbsp tahini

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp water

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with unbleached parchment paper for easy cleanup.

• 2

  Slice the tempeh into 1/2-inch cubes and place them in a large mixing bowl along with the drained chickpeas, broccoli florets, and cauliflower florets.

• 3

  Drizzle the olive oil over the mixture, then sprinkle with sea salt, black pepper, and garlic powder, tossing well to ensure every piece is evenly coated.

• 4

  Spread the vegetables and tempeh in a single layer on the prepared baking sheet, ensuring they aren't overcrowded so they roast rather than steam.

• 5

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

• 6

  While roasting, prepare the dressing by whisking together the tahini, lemon juice, nutritional yeast, and water in a small bowl until completely smooth and pourable.

• 7

  Divide the roasted mixture into bowls and drizzle generously with the creamy, savory tahini dressing before serving warm.