For Tempeh
1 block of organic tempeh
3-4 tbs lemon pepper seasoning blend
Oil to coat

For Butternut Squash
1 small butternut squash
2 tsp salt and pepper
1/4 dried rosemary

For Potato Wedges
3 yellow potatoes
2 tsp salt and pepper
1 tbs garlic and onion powder

Half a large leek
2 green zucchini
1 head of garlic

For Sweet and Spicy BBQ Sauce
1 head roasted garlic
1 tbs tomato paste
2 tsp red pepper flakes
2 tsp smoked paprika
1/4 bbq sauce
2 tsp cashew
Splash of water

Toss each ingredient in oil and the spices listed above. Line on a baking tray and roast at 385°F for 35-40 mins. Blend sauce ingredients until smooth and set aside. Once finished roasting, build your plate and enjoy.