Go Back Print

Tempeh Flex Bowl

Ingredients

Ingredients

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
  • Sauce:
    • 2 tablespoons tahini
    • juice from lemon (to taste)
    • 1-2 tablespoons low sodium soy sauce (to taste)
    • tablespoons water

Steps

Step 1

Set oven to 400F.

Step 2

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.

Step 3

Roast in the oven for roughly 25 minutes, until the edges of the broccoli and beets turn brown or become crispy.

Step 4

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.

Step 5

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.

Step 6

Add everything to a bowl with some brown basmati rice and enjoy with a homemade tahini sauce that you create to-taste.