Tempeh Roasted Stir Fry

I threw this together for dinner tonight in an effort to not be in the kitchen standing in front of a hot stove. The result is a sweet and spicy quick "stir fry" that packs tons of flavor and nutrition. I personally love when an entire meal requires no more effort then tossing everything together and letting it cook itself.
Roasted broccoli is one of my favorite ways to prepare it. I love when the stalks stay somewhat crunchy but the tips get charred. This also happens to be just about the only way my husband will eat broccoli (unless it's been boiled so long it's practically mush) so I try to work this in as much as possible.

Tempeh, broccoli, sweet potato and snap peas tossed with tamari and a hint of agave that roasts and forms a sticky, crunchy coating.

Tempeh Roasted Stir Fry
1-10 oz package spicy veggie tempeh, medium sized cubes
2 small sweet potatoes, peeled, medium cubes
1 head broccoli, cut into florets
3 tbl melted coconut oil
1 tsp onion powder
1 tsp garlic powder
1 tsp ground ginger
1 tsp rice vinegar
2 tbl agave
2 tbl tamari
1/2 tsp black pepper
1/4 tsp salt
2 cups snap peas
1 tbl sesame seeds

Preheat the oven to 425.
Toss the tempeh, sweet potato and broccoli with coconut oil and all of the spices minus the snap peas and sesame seeds.
Roast on a baking sheet in a single layer for 15 minutes. Toss and add in the snap peas and sesame seeds and roast 5 minutes more until the broccoli has charred tips and the sweet potato is tender and cooked through.