NUTRITION

SERVINGS

INGREDIENTS

5 oz tempeh

0.5 cup chickpeas

1.5 cups broccoli florets

0.5 cup red bell pepper

0.25 tbsp avocado oil

2 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tbsp fresh lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Cut the tempeh into half-inch cubes and chop the broccoli and bell pepper into bite-sized pieces.

• 3

  In a large mixing bowl, combine the cubed tempeh, rinsed chickpeas, broccoli florets, and chopped bell pepper.

• 4

  Drizzle the avocado oil over the mixture and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika.

• 5

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

• 6

  Spread the mixture in a single layer across the prepared baking sheet to ensure even roasting.

• 7

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

• 8

  Remove the tray from the oven and immediately sprinkle the nutritional yeast over the hot ingredients.

• 9

  Drizzle with fresh lemon juice and toss once more before serving in a shallow bowl.