Roasted Tempeh with Asparagus and Sun-Dried Tomatoes

Name: Roasted Tempeh with Asparagus and Sun-Dried Tomatoes
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 2 portions
Ingredients: 250 g tempeh; 200 g green asparagus; 50 g sun-dried tomatoes; 1 tbsp olive oil; 1 tsp Herbes de Provence; 2 cloves garlic

Temps

28 min

Difficulté

facile

Ingrédients

Budget

~4-7 €

Valeurs nutritionnelles

Score santé

Bon · /100

330 kcal

par portion

24 gProtéines

18 gLipides

16 gGlucides

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Etapes

1
Preheat oven to 200°C. Cut tempeh into batons and asparagus into 5 cm pieces.
4 min
2
Mix tempeh with olive oil, Herbes de Provence, and minced garlic.
2 min
3
Arrange tempeh, asparagus, and sun-dried tomatoes on a baking sheet. Bake for 20 minutes.
20 min
4
Turn halfway through cooking for even browning. Serve hot.
2 min