1. Preheat the oven & prepare the vegetables:
Preheat the oven to 200°C (390°F) top/bottom heat. Cut the broccoli into florets, slice the bell pepper, carrots, and zucchini into bite-sized pieces. Peel the red onion and cut it into wedges.
2. Marinate the vegetables:
Place all vegetables in a large bowl. Add olive oil, salt, pepper, paprika powder, garlic powder, and rosemary. Toss well until evenly coated.
3. Roast the vegetables:
Spread the marinated vegetables on a baking tray lined with parchment paper. Roast in the preheated oven for about 30–35 minutes until tender and lightly browned, turning once halfway through.
4. Prepare & marinate the tempeh:
Cut the tempeh into slices about 1 cm thick. In a bowl, mix soy sauce, maple syrup, mustard, smoked paprika powder, and olive oil. Marinate the tempeh for at least 10 minutes.
5. Pan-fry the tempeh:
Heat a pan over medium heat and fry the marinated tempeh until golden brown and crispy on both sides.
6. Mix the lemon tahini dressing:
In a small bowl, whisk together tahini, lemon juice, maple syrup, water, and salt until smooth. Add more water if needed to reach a creamy but pourable consistency.
7. Serve:
Arrange the roasted vegetables on plates, top with the tempeh, and drizzle with the lemon tahini dressing. Serve immediately.
Nutritional Values (per serving, approx.)
- Calories: 520 kcal
- Protein: 26 g
- Fat: 32 g
- Carbohydrates: 32 g
- Fiber: 11 g
