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.
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
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.
Share this recipe