Put the zucchini, red pepper slices and the broccoli on a baking tray lined with baking paper.
Season with salt, black pepper and a tablespoon of olive oil. Roast for 30 minutes. 3)
At the same time, boil the noodles following the packet instructions. Once boiled, heat ½ tablespoon of olive oil in a pan and sauté the prunes, the pine nuts and brazil nuts.
Add the noodles and mix everything together. In a separate pan, add ½ tablespoon of olive oil and sauté the tempeh for 5 minutes.
To serve, place the noodles in a medium-sized bowl with the vegetables on one side and the tempeh slices on the other.
For the dressing, mix the lime juice, brown sugar, soy sauce, chili flakes and peanut butter in a small bowl with a little water and drizzle over the bowl.