Dinner · Medium
Tempeh Sweet Potato Broccoli Traybake
Roasted sweet potato, tempeh and broccoli from one tray. The potato starts first; tempeh and broccoli are added later so their edges colour without drying out.
- Protein
- 26g
- Energy
- 403 kcal
- Carbs
- 41g
- Fat
- 15g
- Time
- 43 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 430 gTempeh
- 520 gSweet Potato
- 240 gBroccoli
- 120 gOnion
- 12 mlOlive Oil
Make it
Method
Heat the oven to 200°C. Dice 520 g sweet potato into roughly 2 cm cubes and slice 120 g onion. Toss with about half the measured 12 ml olive oil on a large lined tray and roast for 15 minutes.
Cut 430 g tempeh into bite-size cubes and 240 g broccoli into small florets. Toss them with the remaining oil; turn the partly cooked sweet potato and spread everything into one loose layer rather than piling it up.
Roast for another 12–15 minutes until the sweet potato is tender, the broccoli has browned tips and the tempeh is hot through. If the tray is crowded, use two trays and swap their positions halfway.
Divide the vegetables and tempeh equally into four portions. Cool meal-prep portions promptly before refrigerating; a sauce or other accompaniment is not included in the listed nutrition.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 26g
- Carbs
- 41g
- Fat
- 15g
- Energy
- 403 kcal
