Pesto Tempeh Traybake with Sweet Potato and Courgette — Better Nature

Name: Pesto Tempeh Traybake with Sweet Potato and Courgette — Better Nature
Ingredients: 1 pack (200g) Better Nature Original Tempeh, cut into batons or torn into chunks; 2 medium carrots, roughly chopped; 1 cup (125g) chestnut mushrooms, roughly chopped; 6 spring onions, roughly chopped; 1 large sweet potato, sliced into rounds; 1 medium courgette, sliced; 5 garlic cloves, peeled; 2 tsp olive oil; 1 tsp dried rosemary; ½ lemon, juiced; 4 tbsp pesto mixed with 2 tbsp olive oil

www.betternaturetempeh.co

Gut-friendly traybake with 38g of supercharged protein. Easy to make and packed with protein, fibre and flavour, this nourishing dish by nutritionist Eli Brecher is a keeper. Recipe by a registered...

View full recipe on www.betternaturetempeh.co

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Ingredients

1 pack (200g) Better Nature Original Tempeh, cut into batons or torn into chunks
2 medium carrots, roughly chopped
1 cup (125g) chestnut mushrooms, roughly chopped
6 spring onions, roughly chopped
1 large sweet potato, sliced into rounds
1 medium courgette, sliced
5 garlic cloves, peeled
2 tsp olive oil
1 tsp dried rosemary
½ lemon, juiced
4 tbsp pesto mixed with 2 tbsp olive oil