Tempeh and Tahini Roasted Vegetables
Ingredients:
  • 2 cups Mini Potatoes (halved)
  • 1 1/2 tbsps Tahini
  • 1/2 Lemon (juiced, plus more for garnish)
  • 1 tbsp Coconut Aminos
  • 1 tsp Raw Honey
  • Sea Salt & Black Pepper (to taste)
  • 1/4 cup Water (optional)
  • 8 3/4 ozs Tempeh (cubed)
  • 3 cups Asparagus (trimmed, chopped)
  • 1/2 Zucchini (large, chopped)
  • 1 Red Bell Pepper (large, sliced)
Instructions:
  1. Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
  2. Add the potatoes to a large pot with enough water to cover them. Bring the pot to a boil and cook for 12 to 15 minutes or until fork-tender. Drain and set aside.
  3. In a large bowl, mix together the tahini, lemon juice, coconut aminos, honey, salt, and pepper. Add a splash of water to thin out if needed. Add the tempeh, asparagus, zucchini, and bell pepper to the bowl. Toss to coat in the tahini sauce.
  4. Spread the vegetables and tempeh out evenly on the baking sheet. Cook for 20 to 25 minutes, flipping halfway through, until the vegetables are browned and fork-tender.
  5. Divide the potatoes, tempeh, and vegetables evenly into bowls. Drizzle with additional lemon juice. Enjoy!

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