Tempeh Flex Bowls
35 min591 kcal each
Golden pan-browned tempeh with cumin-rosemary roasted broccoli and golden beets and a lemony tahini-soy sauce. A vegan bowl with nearly 50 g of protein.
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Plan this recipeIngredients
for 2 servings- Tempeh342 g
- Garlic2 clove
- Broccoli florets500 g
- Golden beetroot3 piece
- Dried rosemary1 tsp
- Ground cumin½ tbsp
- Olive oil spray½ tsp
- Tahini2 tbsp
- Lemon juice2 tbsp
- Low-sodium soy sauce1½ tbsp
- Water2 tbsp
- Salt1 pinch
- Black pepper1 pinch
Method
Prep 10 min · cook 25 min- Heat the oven to 200 °C.
- Spread the broccoli and beet chunks on a lined tray, mist with oil and toss with the rosemary, cumin, salt and pepper.
- Roast for about 25 minutes until the edges are browned and crisp.
- Mist a non-stick pan with oil over medium-high heat, cook the garlic for a minute, then add the cubed tempeh and brown it on all sides, 5–6 minutes.
- Whisk the tahini, lemon juice, soy and water into a pourable sauce.
- Divide the vegetables and tempeh between 2 bowls and drizzle with the sauce.
- Keeps 4 days in the fridge with the sauce separate. Reheat for 90 seconds.
Nutrition
per servingCal
591
Protein
48g
Carbs
50g
Fat
29g
Of 15g of sugar per serving, 0g is added sugar.
Of 29g of fat per serving, 6g is saturated.
