Pesto Tempeh Traybake with Sweet Potato and Courgette
Gut-friendly traybake with 38g of supercharged protein. Who doesn’t love a traybake packed with protein, fibre and plant points? This nourishing dish by nutritionist Eli Brecher is a keeper.
65 mins (incl. marinating time)
Serves:
3
ingredients
- 1 pack (200g) Better Nature Organic Tempeh, cut into batons or thick slices
- 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
- 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.
- Spread the sweet potato, carrot, courgette and mushrooms onto a large baking tray. Drizzle with oil and rosemary and bake for 10 mins.
- Add the garlic cloves, spring onions and tempeh along with any remaining pesto to the vegetables, and bake for a further 15 mins.
- Remove from the oven and allow to cool slightly, then squeeze over the lemon juice and serve.
instructions
- 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.
- Spread the sweet potato, carrot, courgette and mushrooms onto a large baking tray. Drizzle with oil and rosemary and bake for 10 mins.
- Add the garlic cloves, spring onions and tempeh along with any remaining pesto to the vegetables, and bake for a further 15 mins.
- Remove from the oven and allow to cool slightly, then squeeze over the lemon juice and serve.
make it with
Organic Tempeh
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