NUTRITION

SERVINGS

INGREDIENTS

6 oz Tempeh

0.5 cup Chickpeas

1 cup Cauliflower florets

1 cup Zucchini

0 tsp Olive oil

2 tbsp Nutritional yeast

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp 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 1/2-inch cubes and thoroughly rinse and pat the chickpeas dry with a clean kitchen towel.

• 3

  Chop the cauliflower into small florets and slice the zucchini into bite-sized half-moons.

• 4

  Place the tempeh, chickpeas, cauliflower, and zucchini onto the prepared baking sheet.

• 5

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

• 6

  Toss everything together with your hands or a spatula to ensure an even coating of oil and spices, then spread into a single layer.

• 7

  Roast for 22 to 25 minutes, tossing the mixture halfway through, until the vegetables are tender and the tempeh is golden brown.

• 8

  Remove from the oven, sprinkle the nutritional yeast over the hot vegetables, and finish with a fresh squeeze of lemon juice before serving.