Tempeh Flex Bowl
Tempeh Flex Bowl
Ingredients for about 3 servings:
- 342g tempeh
- 1/2 tablespoon garlic, minced or paste
- 1 large head broccoli, chopped into florets
- 3 (golden) beets, chopped into chunks
- 1 sprig fresh rosemary, chopped
- 1/2 tablespoon cumin
- pinches of sea salt & pepper
- spray olive oil
- 2 tablespoons tahini
- juice from lemon (to taste)
- 1-2 tablespoons low sodium soy sauce (to taste)
- tablespoons water
Set oven to 400F.
Place broccoli and beets on a nonstick baking dish or parchment paper. Spray them with little olive oil then add chopped rosemary, cumin and sea salt & pepper. Mix the pieces around on the baking sheet to ensure each piece has been seasoned.
Roast in the oven for roughly 25 minutes, until the edges of the broccoli and beets turn brown or become crispy.
Set a nonstick skillet on medium-high heat and spray the skillet with a little olive oil. Once the pan is hot, toss in the garlic and cook about 1 minute, until the garlic turns brown.
Add the chopped tempeh and cook in the skillet until all the sides of the tempeh pieces have been browned, about 5 to 6 minutes.
Add everything to a bowl with some brown basmati rice and enjoy with a homemade tahini sauce that you create to-taste.
Approximate macros for 1 of 3 servings (without tahini sauce and no rice):
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!