Hi friends – I have another simple recipe to share. Roasted tempeh, chickpeas, and beans are the perfect protein-packed addition to salads, rice bowls, burritos, tacos… basically all the good stuff I usually make during the week. I usually make a large batch of this on the weekend and store away to have for at least 4-5 days. You have probably seen this mix in a ton of my recipes already, so I wanted to actually share instructions so I can just link to it from now on. Way easier than writing it out each time. If you need a good vegan protein to keep on hand in bulk, this is an awesome way to get in both beans and some fermented goodness (tempeh). The white beans especially crisp up nicely.
Smokey, crispy, and nutritious.
Recipe
Oven: 400 F
Cook Time: 45 minutes
You will need:
- 1 package tempeh
- 1 can chickpeas, drained
- 1 can white beans, drained
- 2 tbs olive oil
- 1/2 tbs smoked paprika
- 1 tsp onion powder
- Salt and pepper, to taste
To make:
- Cut tempeh into 1-inch squares.
- In a bowl, add all ingredients and toss until coated.
- On a large baking sheet, pour ingredients and spread out evenly. Bake at 400 F for 45 minutes, or until crispy.
Pretty simple, and makes a ton. Store in an airtight container and keep in your fridge. I hope you enjoy. xx bianca
