Crispy Baked Tempeh & Broccoli Rice Power Plate

Ingredients

• 8 oz tempeh, cut into cubes
• 2 cups broccoli florets, finely chopped
• 1/2 cup instant brown rice
• 1 tbsp olive oil
• 1 tbsp soy sauce (low sodium)
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp pumpkin seeds (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss tempeh cubes with olive oil, soy sauce, smoked paprika, garlic powder, and black pepper, then spread on a parchment-lined baking sheet.
3. Bake tempeh for 18-20 minutes, giving it a turn halfway, until crisped up and golden.
4. Meanwhile, cook brown rice according to package directions. In the last 3 minutes, stir in finely chopped broccoli to steam together with the rice.
5. To assemble, portion rice-broccoli mixture onto plates, top with baked tempeh and a sprinkle of pumpkin seeds if using.
6. Serve hot, with extra soy sauce or chili crisp on the side if desired.

Nutrition values are approximate and may vary based on specific products used.

Original inspiration ↗

⚠️ This is general food inspiration, not medical or nutrition advice. Please consult your doctor or a registered dietitian before starting any new diet, especially if you have diabetes, allergies, or another medical condition.