Receta Roasted fall vegetables with tempeh and farro

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Ingredientes

  • Several cups of chopped autumn veggies (carrots, sweet potatoes/yams, parsnips, rutabagas, turnips, Brussels sprouts, kohlrabi, etc.)
  • 5 or so garlic cloves
  • Olive oil
  • Salt, pepper, and Italian seasoning (or fresh herbs like thyme and oregano), to taste
  • Several shiitake mushrooms, sliced
  • 1 package of tempeh*, chopped into 1/4 inch squares (*you can substitute another protein, such as chicken or white beans, if you wish)
  • 1/3 cup lightly toasted pecans, chopped
  • 1 bunch of hearty greens (such as rapini (broccoli rabe), kale, or turnip greens)

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 95g
Calories 171  
Calories from Fat 119 70%
Total Fat 14.23g 18%
Saturated Fat 1.23g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 15mg 1%
Potassium 327mg 9%
Total Carbs 8.53g 2%
Dietary Fiber 4.6g 15%
Sugars 1.0g 1%
Protein 4.39g 7%
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