Roasted Tempeh with Berbere Spices and Root Vegetables
Temps
40 min
Difficulté
facile
Ingrédients
6
Budget
~5-7 €
Eating anti-inflammatory?
This recipe is one of our anti-inflammatory picks. Calerys, a nutrition coach on WhatsApp, helps you track your everyday eating from a photo of your plate.
Free · No sign-up · Reply in seconds
Valeurs nutritionnelles
Score santé
Bon · /100
350 kcal
par portion
Trying to lose weight without the hassle?
Calerys is a nutrition coach on WhatsApp: send a photo of your plate and track your calories every day, working toward your weight goal without doing the math yourself.
Free · No sign-up · Reply in seconds
Vous avez besoin de
What about you — what’s your goal?
Etapes
- 1
Preheat oven to 200°C. Cut tempeh into 1 cm slices, and cut turnips and carrots into chunks.
5 min
- 2
Mix olive oil, berbere spices, and lemon juice. Coat tempeh and vegetables.
4 min
- 3
Arrange on a baking sheet lined with parchment paper in a single layer.
3 min
- 4
Bake for 28 minutes, stirring halfway through, until tempeh is crispy and vegetables are caramelized.
28 min
Tu pourrais aussi aimer
Discover more recipes
Sesame Chicken Tataki with Cucumber
18 min
Grilled Halloumi with Asparagus and Cherry Tomatoes
18 min
Grilled Sea Bass with Asparagus and Tomato Vinaigrette
22 min
Fluffy Gruyère and Broccoli Omelette
15 min
Marinated Tofu Poke Bowl with Mango and Edamame
20 min