Miso Glazed Tempeh Sheet-Pan Dinner

Serving: 468 g

Ingredients

• tempeh150 g
• sweet potato180 g
• broccoli120 g
• olive oil12 g
• garlic6 g

Recipe steps

1. Heat oven to 210 C. Cube the sweet potato and toss with half the olive oil on a sheet pan; roast 15 minutes.
2. Slice the tempeh into planks and add to the pan with the broccoli florets and remaining oil.
3. Roast a further 15 minutes, flipping the tempeh halfway.
4. Brush everything with crushed garlic mashed into a little oil and serve hot.

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