This is an easy, balanced and healthy lunch or dinner, loaded with healthy fats, carbohydrates and proteins, all from plants! This meal is gluten free, as well as vegan and vegetarian friendly!
For the Balsamic Baked Tempeh:
4 ounces tempeh
1/4 cup balsamic vinegar
For the Sweet Potato Rounds:
1/2 medium sweet potato
1/2 tsp cumin
1/4 tsp ginger
For the Zucchini Strips:
1 small zucchini
fresh cracked pepper
Preheat your oven to 400F.
Cut your tempeh into 4 equal strips and soak in the balsamic vinegar until coated. Place on a baking tray lined with greased aluminum foil.
Wash your sweet potato and cut into 1/4 inch rounds. Place the rounds on the baking tray with the tempeh and brush on a little olive oil, then sprinkle on the cumin and ginger.
Slice the zucchini into strips and place on the baking tray. Brush lightly with more oil and crack a little fresh pepper over them.
Bake in your oven for about 20-25 minutes until the sweet potatoes are soft. Flip the potato rounds and tempeh strips about halfway through cooking so they cook evenly.
Slice your avocado, throw it all on a plate and squeeze a little lemon juice over everything!