Ingredients
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.