Cilantro-Lime Tempeh & Zucchini Roast

Hearty tempeh and tender zucchini are roasted with a bright cilantro-lime marinade, creating a satisfying and flavorful plant-based meal with a delightful savory tang.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 5
• Cuisine: Latin
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Egg-Free
• Pescatarian
• Vegetarian
• Vegan
• High-Protein
• Low-Carb
• High-Fiber
• Low-Sugar

Tags

• roast
• one-pot
• quick
• healthy
• savory
• tangy

Ingredients

• 3 package tempeh (cut into 1/2-inch thick slices or cubes)
• 2 zucchinis (sliced into 1/2-inch thick rounds)
• 1 red onion (sliced into wedges)
• 2 tablespoon olive oil
• 0.25 cup fresh cilantro (chopped)
• 2 limes (juiced)
• 2 clove garlic (minced)
• 0.5 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 0.5 cup raw pumpkin seeds

Instructions

1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the olive oil, 1/4 cup chopped fresh cilantro, lime juice, minced garlic, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to form the marinade.
3. Add the tempeh slices, zucchini rounds, and red onion wedges to the bowl. Toss gently to coat all ingredients evenly with the marinade.
4. Spread the marinated tempeh and vegetables in a single layer on the prepared baking sheet. Ensure items are not overcrowded to allow for proper roasting.
5. Roast for 12 minutes. Then, sprinkle the raw pumpkin seeds over the tempeh and vegetables. Return to the oven and roast for an additional 3 minutes, or until the tempeh is lightly golden and the zucchini is tender-crisp.
6. Remove from oven and serve hot.

Nutrition (per serving)

• Calories: 420
• Protein: 22.8 g
• Carbohydrates: 15.6 g
• Fat: 28.5 g
• Fiber: 9.5 g
• Sodium: 330 mg
• Saturated Fat: 3.7 g
• Sugar: 2.1 g