Hi friends!
A bit back, I shared my updated meal planning/prep routine and mentioned roasted veggies and tempeh. This has become a weekend staple in my routine because it is such a hearty dish and quite easy to prepare. I wanted to share with you.
It’s not the quickest dish (it takes about 2 hours) but that is what makes it great for a bulk cooking day. Once it is in the oven, you can forget about it for a while and move onto other things. Then you have a large batch of healthier and flavorful veggies + a protein. So yummy.
Recipe
Oven: 375 F
Bake Time: 2 hours (1 hour covered, 1 hour uncovered)
You will need:
- 1 package tempeh, cubed
- 2 tbsp olive oil
- 2 peppers, sliced (I used orange and yellow, but red are great too)
- 1 cup cubed potato (of your choice)
- 1 red onion, sliced thin
- 1 cup cabbage, chopped roughly
- 1/4 cup balsamic vinegar
- 1/4 cup water
- 1 tsp smoked paprika
- Salt and pepper, to taste
To make:
- Preheat oven to 375 F.
- Coat roasting dish (I used a casserole dish) with olive oil. Add cut/sliced veggies and toss well.
- Add balsamic and seasoning – toss again until well coated.
- Add about 1/4 cup water to dish and cover with foil – stick in oven for about an hour.
- After an hour, take foil off, toss well, and leave uncovered for another hour.
- Serve with your choice of grain
That’s it! I hope you enjoy the recipe and maybe it will become a part of your recipe rotation, too. Have a beautiful day. xx bianca
