Name: Lemon-Herb Lentil Salad with Roasted Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 3 oz Tempeh; 0.5 cup Cooked brown lentils; 1 cup Zucchini; 1 cup Cauliflower florets; 0.5 tbsp Hemp seeds; 1.5 tbsp Nutritional yeast; 0.25 tsp Olive oil; 2 tbsp Lemon juice; 1 tsp Lemon zest; 0.25 cup Fresh parsley; 1 tbsp Fresh mint; 0.5 tsp Garlic powder; 0.25 tsp Ground turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

462 calories

Protein: 35g; 27% of calories
Carbs: 52g; 40% of calories
Fat: 19g; 32% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Cut the tempeh into 1/2-inch cubes and chop the zucchini and cauliflower into bite-sized pieces.
Place the tempeh, zucchini, and cauliflower on the baking sheet and toss with olive oil, garlic powder, turmeric, sea salt, and black pepper until evenly coated.
Roast in the oven for 20 minutes, tossing halfway through, until the vegetables are tender and the tempeh is golden brown.
While the vegetables roast, whisk together the lemon juice, lemon zest, and nutritional yeast in a large mixing bowl to create the base of the dressing.
Finely chop the fresh parsley and mint leaves.
Add the warm roasted mixture, cooked lentils, hemp seeds, parsley, and mint to the mixing bowl and toss thoroughly to combine before serving.

Nutrition

Ingredients

Instructions

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