Roasted Tempeh with Tamarind Glaze

This roasted tempeh and vegetable dish is a great meal for weeknights. The tamarind glaze gives everything a nice tangy and sweet flavor. Top the dish with crunchy roasted chickpeas!

Tamarind Glaze:
4 teaspoons tamarind paste
2 tablespoons honey
3 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic powder

Tempeh & Vegetables:
8 ounces (225g) tempeh, chopped into 1/2-inch cubes
2 medium sweet potatoes, peeled and cubed (about 1 pound/450g)
1 large red bell pepper, seeded and diced
zest of 1/2 lemon (about 1/2 teaspoon)
1/4 cup (15g) chopped parsley
1/4 cup (38g) feta cheese

Roasted Chickpeas:
1 15.5-ounce (440g) can of chickpeas, drained and rinsed
1 tablespoon olive oil
1/4 teaspoon sea salt

View the full recipe at Healthy Nibbles & Bits →