Sheet Pan Lemon Herb Tempeh

Ingredients

• 300 g tempeh, cubed
• 150 g broccoli florets
• 1 carrot, sliced thin
• 300 g jasmine rice
• 30 ml olive oil and 15 ml lemon juice
• 15 ml chopped parsley and 15 ml chopped dill
• 15 ml olive oil
• salt
• black pepper

Method

1. Step 1

   Preheat the oven to 220°C and line a large tray with baking paper.

2. Step 2

   Spread 150 g broccoli florets and 1 carrot, sliced thin on the tray.

3. Step 3

   Add 300 g tempeh, cubed to the tray and season everything with salt and black pepper.

4. Step 4

   Drizzle the tray with 30 ml olive oil and 15 ml lemon juice and toss everything until coated.

5. Step 5

   Roast the tray for 18 to 22 minutes until the vegetables are tender and browned in spots.

6. Step 6

   Cook 300 g jasmine rice according to the package directions while the tray roasts.

7. Step 7

   Serve the roasted mixture over the cooked rice and finish it with 15 ml chopped parsley and 15 ml chopped dill.