Grilled Tempeh with Roasted Broccoli and Quinoa

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

Grilled Tempeh with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Roasted Broccoli and Quinoa

Savor a vibrant vegan dinner featuring marinated, grilled tempeh paired with perfectly roasted broccoli and a delicate touch of quinoa. This dish balances savory and citrus notes for a light yet satisfying meal.

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NUTRITION

300kcal
Protein
29.1g
Fat
14.4g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

130 grams Tempeh

1 cup Broccoli

0.125 cup Cooked Quinoa

1 tablespoon Lemon Juice

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Slice the tempeh into thin strips or cubes. In a small bowl, whisk together lemon juice, minced garlic, salt, and pepper.

  • 2

    Marinate the tempeh in the lemon-garlic mixture for at least 15 minutes to impart flavor.

  • 3

    Preheat a grill pan over medium heat. Grill the tempeh for about 3-4 minutes on each side until grill marks form and it is heated through.

  • 4

    Meanwhile, preheat the oven to 400°F. Toss the broccoli with a small drizzle of water (or a light spray of oil if desired) and season with salt and pepper. Spread it on a baking sheet and roast for about 10 minutes until tender with slightly caramelized edges.

  • 5

    Warm the pre-cooked quinoa gently if needed, ensuring it remains light and fluffy.

  • 6

    Plate the grilled tempeh alongside the roasted broccoli and a small serving of quinoa. Enjoy your light and vibrant vegan dinner!

Grilled Tempeh with Roasted Broccoli and Quinoa

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

Grilled Tempeh with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Roasted Broccoli and Quinoa

Savor a vibrant vegan dinner featuring marinated, grilled tempeh paired with perfectly roasted broccoli and a delicate touch of quinoa. This dish balances savory and citrus notes for a light yet satisfying meal.

NUTRITION

300kcal
Protein
29.1g
Fat
14.4g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

130 grams Tempeh

1 cup Broccoli

0.125 cup Cooked Quinoa

1 tablespoon Lemon Juice

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Slice the tempeh into thin strips or cubes. In a small bowl, whisk together lemon juice, minced garlic, salt, and pepper.

  • 2

    Marinate the tempeh in the lemon-garlic mixture for at least 15 minutes to impart flavor.

  • 3

    Preheat a grill pan over medium heat. Grill the tempeh for about 3-4 minutes on each side until grill marks form and it is heated through.

  • 4

    Meanwhile, preheat the oven to 400°F. Toss the broccoli with a small drizzle of water (or a light spray of oil if desired) and season with salt and pepper. Spread it on a baking sheet and roast for about 10 minutes until tender with slightly caramelized edges.

  • 5

    Warm the pre-cooked quinoa gently if needed, ensuring it remains light and fluffy.

  • 6

    Plate the grilled tempeh alongside the roasted broccoli and a small serving of quinoa. Enjoy your light and vibrant vegan dinner!