NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Tempeh

0.5 cup Black beans

1 cup Red bell pepper

0.5 cup Red onion

0.25 tsp Olive oil

2 tbsp Nutritional yeast

1 tbsp Hemp hearts

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

1 tbsp Lime juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the tempeh, red bell pepper, and red onion into uniform half-inch pieces to ensure even roasting.

• 3

  In a large mixing bowl, combine the diced tempeh and vegetables with olive oil, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Spread the seasoned mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, tossing halfway through, until the tempeh is golden-brown.

• 5

  While the vegetables roast, rinse and drain the black beans thoroughly, then warm them in a small saucepan over low heat.

• 6

  Transfer the warmed black beans to a serving bowl and top with the roasted tempeh and vegetable medley.

• 7

  Garnish the bowl with nutritional yeast and hemp hearts to add a boost of plant-based protein and a nutty flavor profile.

• 8

  Finish with a squeeze of fresh lime juice to brighten the dish and serve immediately.