Roasted Tempeh, Zucchini and Cauliflower with Garlic and Sesame Oil
This roasted tempeh, zucchini and cauliflower dish is not only low carb but also bursting with rich flavors from the garlic and sesame oil. It's a simple yet delicious way to enjoy low-carb vegetables as a healthy meal. Enjoy!
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Ingredients
- 1 block of tempeh, cubed
- 2 medium-sized zucchinis, sliced into rounds
- 1 small head of cauliflower, cut into florets
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons sesame oil
- Salt and pepper to taste
- 1 tablespoon sesame seeds (optional, for garnish)
- Fresh parsley or cilantro leaves for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the cubed tempeh, sliced zucchinis and cauliflower florets.
- In a separate small bowl, whisk together the olive oil, minced garlic, sesame oil, salt, and pepper.
- Drizzle the garlic and sesame oil mixture over the vegetables in the large bowl. Toss the vegetables to ensure they are evenly coated with the oil and seasoning.
- Spread the coated zucchini and cauliflower evenly on the prepared baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and start to turn golden brown around the edges. You can stir them halfway through the cooking time for even roasting.
- If desired, sprinkle sesame seeds over the roasted vegetables during the last few minutes of cooking for added crunch and flavor.
- Remove the roasted zucchini and cauliflower from the oven and transfer them to a serving dish.
- Garnish with tahini, fresh parsley or cilantro leaves, if you like, and serve hot on top of cooked quinoa or salad greens.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 418Total Fat: 39gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 0mgSodium: 179mgCarbohydrates: 15gFiber: 6gSugar: 6gProtein: 9g
