Spiced Tempeh Oven Fries with Vegetables
Crispy oven-baked tempeh fries paired with roasted vegetables for a high-protein, low-calorie vegan meal.
5 min
Prep
15 min
Cook
4
Serves
420
Calories
Macros · per serving
31g protein
45g carbs
13g fat
Ingredients
For 4 servings
- 400 grams tempeh
- 2 sweet potato
- 300 grams broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Slice the tempeh into fry-sized strips and sweet potatoes into wedges.
- 3
In a large bowl, toss tempeh, sweet potatoes, and broccoli with olive oil, paprika, garlic powder, cumin, salt, and black pepper until coated evenly.
- 4
Spread the tempeh fries, sweet potato wedges, and broccoli florets in a single layer on a baking sheet.
- 5
Bake in the preheated oven for 15-20 minutes, flipping halfway through, until the tempeh is crispy and vegetables are tender.
- 6
Serve warm as a delicious high-protein meal.
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