Herb-Baked Tempeh with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Baked Tempeh with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Baked Tempeh with Roasted Broccoli and Quinoa

Savor the wholesome flavors of crispy herb-baked tempeh paired with tender roasted broccoli and fluffy quinoa. This plant-based, perfectly balanced dinner is infused with fragrant herbs and a hint of olive oil for a delightful, healthy dining experience.

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NUTRITION

347kcal
Protein
21.3g
Fat
14.6g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

80 grams Tempeh

1 cup Broccoli (91 grams)

0.17 cup (28 grams) Quinoa, uncooked

1 teaspoon Olive Oil

0.5 teaspoon Garlic Powder

0.5 teaspoon Dried Thyme

0.5 teaspoon Dried Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cut the tempeh into bite-sized cubes or slices. In a small bowl, mix olive oil, garlic powder, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Coat the tempeh evenly with the herb mixture, ensuring all pieces are well-covered.

  • 4

    Arrange the tempeh on a baking sheet lined with parchment paper. Add the broccoli florets tossed lightly with a pinch of salt and pepper.

  • 5

    Place the baking sheet in the oven and roast for 20-25 minutes, turning halfway through to ensure even cooking.

  • 6

    While the tempeh and broccoli roast, rinse the quinoa under cold water. Bring 0.5 cup water to a boil in a small saucepan. Add the quinoa, lower the heat, cover, and simmer for about 12-15 minutes until water is absorbed and the quinoa is fluffy.

  • 7

    Plate a serving by combining the roasted tempeh, broccoli, and prepared quinoa. Adjust seasoning with additional salt and pepper if needed, and serve warm.

Herb-Baked Tempeh with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Baked Tempeh with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Baked Tempeh with Roasted Broccoli and Quinoa

Savor the wholesome flavors of crispy herb-baked tempeh paired with tender roasted broccoli and fluffy quinoa. This plant-based, perfectly balanced dinner is infused with fragrant herbs and a hint of olive oil for a delightful, healthy dining experience.

NUTRITION

347kcal
Protein
21.3g
Fat
14.6g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

80 grams Tempeh

1 cup Broccoli (91 grams)

0.17 cup (28 grams) Quinoa, uncooked

1 teaspoon Olive Oil

0.5 teaspoon Garlic Powder

0.5 teaspoon Dried Thyme

0.5 teaspoon Dried Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cut the tempeh into bite-sized cubes or slices. In a small bowl, mix olive oil, garlic powder, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Coat the tempeh evenly with the herb mixture, ensuring all pieces are well-covered.

  • 4

    Arrange the tempeh on a baking sheet lined with parchment paper. Add the broccoli florets tossed lightly with a pinch of salt and pepper.

  • 5

    Place the baking sheet in the oven and roast for 20-25 minutes, turning halfway through to ensure even cooking.

  • 6

    While the tempeh and broccoli roast, rinse the quinoa under cold water. Bring 0.5 cup water to a boil in a small saucepan. Add the quinoa, lower the heat, cover, and simmer for about 12-15 minutes until water is absorbed and the quinoa is fluffy.

  • 7

    Plate a serving by combining the roasted tempeh, broccoli, and prepared quinoa. Adjust seasoning with additional salt and pepper if needed, and serve warm.