NUTRITION

SERVINGS

INGREDIENTS

3 oz Tempeh

0.5 cup Black beans

0.5 medium Plantain

0.5 cup Non-fat Greek yogurt

1 tbsp Nutritional yeast

0 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

1 cup Baby spinach

1 tbsp Lime juice

PREPARATION

• 1

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

• 2

  Peel and slice the plantain into half-moons and cut the tempeh into small cubes.

• 3

  Toss the plantains and tempeh with avocado oil, sea salt, garlic powder, and smoked paprika.

• 4

  Spread the mixture on the baking sheet and roast for 20 minutes, flipping halfway, until the plantains are golden and the tempeh is crisp.

• 5

  While roasting, rinse the black beans and warm them in a small saucepan over medium heat.

• 6

  In a small bowl, whisk together the Greek yogurt, nutritional yeast, and lime juice to create the crema.

• 7

  Place the baby spinach in a large bowl, top with the roasted plantains, tempeh, and warm black beans.

• 8

  Drizzle the lime crema over the bowl and serve immediately.