Tempeh power bowl
Tempeh power bowl
475 cals, 32p, 20c, 24f (per meal)
  • 2 tsp (2g)
  • 2 tbsp (30mL)
  • 2 tbsp (30mL)
  • 4 tbsp (60g)
  • 1 1/2 cup chopped (137g)
  • 2 beet (2" dia) (164g)
  • 1/2 lbs (227g)
  • 1
    Preheat oven to 400 F (200 C).
    2
    Put foil on a baking sheet and add the chopped beets and broccoli.
    3
    Pour half of the oil on the veggies along with the rosemary and salt/pepper to taste. Mix around the veggies until they're fully coated.
    4
    Roast veggies in the oven for about 25 minutes, stirring once.
    5
    [Optional] Boil tempeh in water for 10 minutes to remove any bitterness in the tempeh. Drain when done.
    6
    Cut tempeh into bite-sized cubes.
    7
    Heat a skillet over medium heat and add the remaining oil. Add in the tempeh and cook until lightly browned, stirring occasionally, about 5 minutes.
    8
    Mix together the hummus and soy sauce.
    9
    When all elements are done, plate the veggies, add the tempeh and top with hummus sauce.
    10
    Serve.
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