Balsamic Roasted Chickpeas and Tempeh with Vegetables
Ingredients
- onion
- aubergine
- butternut squash (skin on)
- courgette
- baby tomatoes
- chickpeas
- tempeh
- olive oil
- sea salt
- black pepper
- balsamic vinegar
Preparation
Mix the onion, aubergine, butternut squash, courgette, baby tomatoes, chickpeas, and tempeh in a large roasting tin.
Add olive oil, sea salt, black pepper, and balsamic vinegar, and stir to combine.
Roast in the oven at 180°C for 40 minutes.
Tips
This meal provides around 30g of protein per serving.
Tempeh and sourdough are fermented foods that support gut health and are easily digested.
