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!

0 Comments

Leave a Comment

Meet Leah Negrin

 
I am a bold, beautiful, sometimes timid, usually happy, essential oil, nutrition junkie. Although at 39 I feel as if I've had several careers over a lifetime (or at least sometimes when I look back at my resume that is what shines through). I've been a paralegal, an office manager, an administrative assistant, worked in commercial lending and have finally landed on nutrition.

My journey to nutrition started many years ago when my sister was diagnosed with celiac disease and food had to change for the family. From there, along my own health journey I’ve helped people not only figure out what to eat but how to do it so that it can work for them sustainably. For almost seven years I’ve been counseling people on their nutrition and weight loss journeys. 

Finally getting some sunshine in Southern California *Photo credit  Brittany Hassett 

I am knowledgeable about what purpose food serves your body and I focus on finding sustainable options when it comes to food; this also led to my love of essential oils. I had the opportunity to attend a workshop where a registered dietitian spoke about using essential oils in her practice to help her patients. I was floored. I knew that #plantsheal but I didn't realize that others in the 'conventional' medical community thought that as well!! Learning that it was possible to incorporate these magical little bottles gave me a huge sense of hope.


Alina, myself and Caitlin (oily bffs) *Photo credit Anne Negrin

 
As I learned more about these oils I was diagnosed with increased intestinal permeability or as many of us know it, leaky gut. Leaky gut has been around for quite awhile but many of us are just learning what this is or why this is even more common these days than ever before. Many issues can be related to leaky gut including autoimmune diseases. Receiving this diagnosis just led me down a path further to learn about nutrition and how to best serve my body and take care of myself.


Enjoying a vegan ice cream cone in Budapest! *Photo credit to Michelle Owen 

Since birthing our sweet baby boy at home earlier this year I’ve been incredibly passionate about helping other women too who are pregnant and new mothers with their nutrition. Eating healthy for your pregnant body and your postpartum self is a game changer for both mother and baby.

Contact

Copyrights © 2025 held by respective copyright holders, including Leah Negrin, M.S. Nutrition, CHHC, CPBN.