Description
Maple & Mustard Glazed Roasted Veggies are the perfect quick and easy meal to make in a large batch to meal-prep with. Serve with a side of rice and spinach and enjoy!
Ingredients
- 1 medium potato, diced
- 1 medium carrot, diced
- 2 oz. mushroom, diced
- 1/4 (15.5 oz.) can unsalted chickpeas
- 1/4 red or yellow pepper, diced
- 1/2 block of tempeh, cubed
- 2 tablespoons maple syrup
- 1 tablespoon German mustard
- 2 teaspoons tahini
- Juice of 1/2 lemon
- Salt and pepper, to taste
- 1/2 cup cooked white or brown rice
- 1/2 cup spinach
Instructions
- Preheat oven to 425°F and line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl add in your potato, carrot, mushrooms, chickpeas, peppers, and tempeh.
- Add the mustard, maple syrup, tahini, and lemon juice along with salt and pepper to taste. Mix together fully coating all of the vegetables.
- Place vegetables evenly on the baking sheet and bake for 30 minutes, flipping halfway through.
- Allow to cool slightly and serve with spinach and rice.
Notes
- If you’d like, you can double the marinade (maple syrup, German mustard, tahini, and lemon + salt and pepper to taste) and use it as a dressing when serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes