YOUR SOLIN GENERATED RECIPE
Roasted Potato and Tempeh Medley
Oven-roasted golden potatoes and savory tempeh cubes tossed with crisp broccoli florets and drizzled with a creamy, protein-packed lemon-yogurt sauce.
INGREDIENTS
3 oz Tempeh
1 medium Yukon gold potato
1 cup Broccoli florets
0.25 tsp Extra virgin olive oil
0.5 cup Non-fat plain Greek yogurt
1 tsp Lemon juice
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Dice the Yukon gold potato and the tempeh into uniform 1/2-inch cubes to ensure even roasting.
In a large mixing bowl, combine the diced potato, tempeh, and broccoli florets.
Drizzle the olive oil over the mixture and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper.
Toss everything thoroughly until the vegetables and tempeh are evenly coated with the oil and spices.
Spread the medley in a single layer on the prepared baking sheet, ensuring enough space between pieces for crisping.
Roast in the oven for 25 to 30 minutes, tossing halfway through, until the potatoes are fork-tender and the tempeh is golden brown.
While the medley roasts, whisk together the non-fat Greek yogurt and lemon juice in a small bowl until smooth.
Transfer the roasted potato and tempeh medley to a plate and finish by drizzling the creamy lemon-yogurt sauce over the top.