NUTRITION

SERVINGS

INGREDIENTS

2 oz tempeh

0.75 oz soy curls

0.25 cup chickpeas

1 cup broccoli florets

1 cup cauliflower florets

0.5 tsp olive oil

2 tbsp nutritional yeast

1 tbsp lemon juice

0.25 tsp garlic powder

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 large baking sheet with parchment paper.

• 2

  Place the dry soy curls in a bowl and cover with warm water for 10 minutes to rehydrate; drain and squeeze out all excess moisture thoroughly.

• 3

  Cut the tempeh into 1/2-inch cubes and place them on the baking sheet along with the rehydrated soy curls, chickpeas, broccoli, and cauliflower.

• 4

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

• 5

  Spread the ingredients in a single layer and roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and the proteins are golden and crisp.

• 6

  While the bowl roasts, whisk together the lemon juice and nutritional yeast in a small ramekin with a teaspoon of warm water until a smooth, velvety sauce forms.

• 7

  Transfer the roasted mixture to a bowl and drizzle the nutritional yeast sauce over the top before serving.