Roasted Tempeh with Plantain

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper for easy cleanup.

   Tip: Using parchment paper prevents sticking and makes the cubes crispier on all sides.

2. 2

   In a small bowl, whisk together smoked paprika, garlic powder, cumin, sea salt, and black pepper to create the spice blend.

   Tip: Toast the spices in a dry pan for 30 seconds before mixing for deeper, more complex flavors.

3. 3

   Toss the tempeh cubes with 2 tablespoons of olive oil and half of the spice blend until evenly coated. Spread on one baking sheet in a single layer.

   Tip: Don't overcrowd the pan; tempeh needs space to develop a golden crust.

4. 4

   Toss the plantain slices with the remaining 2 tablespoons of olive oil and the other half of the spice blend. Arrange on the second baking sheet in a single layer.

   Tip: Keep plantain and tempeh on separate sheets as they have different roasting times.

5. 5

   Place both baking sheets in the oven. Roast the tempeh for 25-30 minutes, stirring halfway through, until golden and crispy on the edges.

   Tip: The tempeh should have a slightly nutty aroma when ready.

6. 6

   Roast the plantain for 20-25 minutes, stirring gently after 12 minutes, until caramelized and tender with golden edges.

   Tip: Plantains are done when they yield slightly to a fork but still hold their shape.

7. 7

   While the vegetables roast, combine fresh lime juice with the chopped cilantro and thinly sliced red onion in a small bowl. Season with a pinch of salt.

   Tip: This lime-cilantro mixture adds brightness and freshness to the rich roasted components.

8. 8

   Transfer the roasted tempeh and plantain to a large serving platter or individual bowls. Drizzle generously with the lime-cilantro mixture and scatter toasted pepitas on top.

   Tip: Assemble just before serving to maintain the crispiness of the tempeh.

9. 9

   Garnish with sliced avocado if desired and serve immediately while everything is still warm and crispy.

   Tip: This dish pairs beautifully with a simple black bean rice or a fresh green salad.