Pesto Tempeh Traybake with Sweet Potato and Courgette

Gut-friendly traybake packed with supercharged protein. Easy to make and packed with protein, fibre and flavour, this nourishing dish by nutritionist Eli Brecher is a keeper.

Recipe by a registered nutritionist, Eli Brecher


Contains: 44g of Supercharged protein

Prep time: 65 min (including marinating)

Serves: 3


Ingredients

  • 1 pack (200g) Better Nature Organic Tempeh, cut into batons or torn into chunks

  • 2 medium carrots, roughly chopped

  • 1 cup (125g) chestnut mushrooms, roughly chopped

  • 6 spring onions, roughly chopped 

  • 1 large sweet potato, sliced into rounds

  • 1 medium courgette, sliced

  • 5 garlic cloves, peeled

  • 2 tsp olive oil

  • 1 tsp dried rosemary 

  • ½ lemon, juiced 

  • 4 tbsp pesto mixed with 2 tbsp olive oil

instructions

  1. Preheat the oven to 180 C. In a bowl, mix together the pesto, 2 tbsp olive oil and 2 tbsp water. Add the tempeh to the bowl and mix until fully coated. Set aside for 20 mins to marinate.

  2. Spread the sweet potato, carrot, courgette and mushrooms onto a large baking tray. Drizzle with oil and rosemary and bake for 10 mins.

  3. Add the garlic cloves, spring onions and tempeh along with any remaining pesto to the vegetables, and bake for a further 15 mins. 

  4. Remove from the oven and allow to cool slightly, then squeeze over the lemon juice and serve.

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Smoky Garlic & Tomato Stew with Tempeh Chunks