Tempeh, Roasted Cauliflower & Tahini Power Plate

• Preheat the oven to 200°C.
• Toss the cauliflower with olive oil and cumin.
• Roast for approximately 25 minutes.
• Pan-fry the tempeh until lightly browned.
• Steam the green beans until just tender.
• Mix the tahini with lemon juice and a little water.
• Arrange everything on plates and drizzle with tahini dressing.
• Finish with coriander and sesame seeds.

Why it’s good

Tempeh provides both protein and fermented soya, while cauliflower and green beans contribute fibre and volume.

Tahini adds unsaturated fats, helping create a meal containing all three major satiety components.

This combination may help prolong fullness and support normal gut-derived appetite signalling.