Roasted tempeh, squash and kale
Ready in 35 min1 serving
410kcal · per serving
Protein25.8 g
Carbs37 g
Fat13.7 g
Ingredients
- 120 g Tempeh
- 250 g Butternut squash, cooked
- 60 g Onion
- 50 g Kale
- 7 g Rapeseed (canola) oil
- 10 g Soy sauce
- 5 g Maple syrup
Steps
- Preheat the oven to 200 °C. Cube the squash, cut the onion into wedges, toss with half the oil and roast for 15 min.
- Dice the tempeh, coat it in the soy sauce and maple syrup, and add it to the tray with the kale rubbed in the remaining oil.
- Roast for another 10–12 min, until the kale is crisp.
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