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Tempeh doesn't need much help to taste good, just a bold marinade and a hot oven. This one leans into chili powder, cumin and lime for a smoky, tangy bite, while the peppers and onion roast alongside it on the same tray.
Most of the time here is hands-off marinating, so it's an easy one to set up before you start your evening and finish later with barely any cleanup.
Marinate the tempeh the night before. By dinnertime the next day, all that's left is a quick bake.
Values are estimates and will vary based on the exact size of your ingredients. Leftovers keep in an airtight container in the fridge for up to two days.
Certified Personal Trainer and Neuro Athletics Coach specialising in exercise for older adults, and creator of The Fabulous50s Longevity Protocol™. She built the Protocol out of her own decade of living through menopause, an osteoporosis diagnosis, and the body changes that come with age — after finding no program that actually fit this stage of life.
