NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked brown lentils

4 oz tempeh

2 tbsp nutritional yeast

1.5 tbsp hemp hearts

1 tbsp pumpkin seeds

1 cup baby spinach

0.5 cup broccoli florets

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the tempeh into small half-inch cubes to ensure even browning and easy digestion.

• 2

  Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.

• 3

  Add the tempeh cubes and broccoli florets to the pan, sautéing for 6 minutes until the tempeh is golden and the broccoli is tender-crisp.

• 4

  Stir in the cooked brown lentils, garlic powder, sea salt, and black pepper, cooking for another 2 minutes until everything is thoroughly warmed.

• 5

  Add the baby spinach to the skillet and toss for 30 seconds until the leaves are just wilted, then remove from the heat immediately.

• 6

  In a small ramekin, whisk together the lemon juice and nutritional yeast until a thick, creamy dressing forms.

• 7

  Transfer the mixture to a shallow bowl and drizzle the nutritional yeast dressing over the top.

• 8

  Garnish with hemp hearts and pumpkin seeds to add a concentrated boost of protein and healthy fats.