Receta Roasted fall vegetables with tempeh and farro
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)
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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% |