NUTRITION

SERVINGS

INGREDIENTS

0.25 cup cooked brown lentils

0.25 cup cooked chickpeas

0.25 cup cooked black beans

1.5 cup broccoli florets

0.5 cup diced cucumber

5 oz organic tempeh

1 tbsp lemon juice

0 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

  Place the broccoli florets in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.

• 2

  Heat the olive oil in a non-stick skillet over medium heat and add the cubed tempeh, sautéing until all sides are golden brown and slightly crispy.

• 3

  In a large mixing bowl, combine the cooked brown lentils, chickpeas, and black beans, then microwave for 60 seconds to warm through.

• 4

  Add the steamed broccoli, sautéed tempeh, and diced cucumber to the bowl with the legume mixture.

• 5

  Whisk together the lemon juice, sea salt, black pepper, and garlic powder in a small jar, then drizzle over the bowl and toss thoroughly to coat.