Tempeh & Roasted Veggie Hummus Wrap

High-protein

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400ºF.

Step 2

Optional: Steam the tempeh with a tight-fitting lid for 10 minutes. Set aside to cool.

Step 3

Add the tamari, rice vinegar, maple syrup, olive oil, and sriracha to a small bowl. Mix well to combine. Add black pepper to taste.

Step 4

Transfer the tempeh to a rimmed container or dish. Pour on the marinade. Toss the rectangles until they are evenly coated with the marinade. Set aside for 15 minutes.

Step 5

Place the bell pepper and onion on a large baking sheet. Toss with olive oil. Season with salt and pepper. Roast the vegetables for about 15 minutes, or until golden brown.

Step 6

Transfer to tempeh to a large nonstick baking sheet in a single layer. Pour on the remaining marinade and coat evenly. Bake the rectangles at the same time as the vegetables for about 15 minutes, or until slightly caramelized. (Other options: Air-fry the tempeh at 400ºF for about 5 minutes on each side, or until lightly caramelized. Grill the tempeh stovetop or on a panini press.)

Step 7

Warm the wrap in a skillet for about 30 seconds, or until pliable. Spread the desired amount of hummus to cover. Add bell pepper, red onion, two pieces of tempeh, and baby spinach. Wrap and warm on a skillet until lightly toasted.