NUTRITION

SERVINGS

INGREDIENTS

8 oz tempeh

1 cup broccoli florets

1 cup red bell pepper

0.5 tbsp avocado oil

1 tbsp tamari

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  In a large bowl, toss the broccoli florets and chopped red bell pepper with 0.5 tablespoon of avocado oil, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until the edges are tender and slightly charred.

• 4

  While the vegetables roast, slice the tempeh into 0.5-inch thick strips or triangles.

• 5

  Heat the remaining 0.5 tablespoon of avocado oil in a non-stick skillet over medium-high heat.

• 6

  Add the tempeh slices to the skillet and sear for 3-4 minutes per side until they develop a deep golden-brown crust.

• 7

  Lower the heat to medium and pour the tamari and lemon juice over the tempeh, flipping the pieces to coat them evenly as the liquid reduces into a glaze.

• 8

  Remove from heat and serve the glazed tempeh immediately alongside the roasted vegetables.