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Ingredients
- 2 lbs brussels sprouts , halved
- 2 medium sweet potatoes , cut into 1/2 inch pieces
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 tbsp olive oil
- 1 package tempeh , cut into 12 pieces
- 1/3 cup barbecue sauce (low sugar)
- 1 cup kidney beans
- 1/4 cup pumpkin seeds
- 2 cups lettuce
Ingredients
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Instructions
- Preheat the oven to 400°F/204°C. Line a tray with baking paper.
- Add brussels sprouts and sweet potatoes to the tray, drizzle with olive oil, paprika and garlic. Bake for 15 minutes.
- Remove the tray from the oven and push the vegetables to the side. Add tempeh to the tray, and top with BBQ sauce. Return to the oven and bake for an additional 10-15 minutes or until the potatoes are tender.
- Add the lettuce to a bowl. Top with sweet potatoes, brussels sprouts, tempeh, kidney beans, and pumpkin seeds.
- Top with additional sauce to serve - and enjoy!
The kidney beans are only mentioned in the ingredients. Are they baked at all or just added cold with the pumpkin seeds?
Thank you so much for catching that, Bridget! We have edited the recipe to include that the kidney beans are used to top the bowl – no need to bake them. Thank you for saying something! 🙂
Is there something is replace tempeh with? I can’t seem to find it here. Thank you
Hi Catherine! If you wanted to keep it vegan you could try tofu, jackfruit, or mushrooms. You could also use meat instead of tempeh if you eat meat in your diet. Whatever protein works for you! 🙂