Recipe: <!-- -->Paprika-Roasted Tempeh and Veggies <!-- --> | Whole Foods Market

Ingredients

• 1 tablespoon canola oil, plus more for the baking dish
• 2 tablespoons sweet paprika
• 4 teaspoons ground cumin
• 1 teaspoon fine sea salt
• 1/4 teaspoon cayenne pepper
• 6 cloves garlic, finely chopped
• 3 tablespoons white wine vinegar
• 16 ounces tempeh, sliced 1/4-inch thick
• 1 large yellow onion, thickly sliced
• 2 red or yellow bell peppers, cut into chunks
• 3/4 pound (about 3 cups) Brussels sprouts, trimmed and halved or fresh green beans, trimmed and chopped