Grilled Tempeh with Quinoa and Roasted Broccoli

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

Grilled Tempeh with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Quinoa and Roasted Broccoli

Enjoy a vibrant, protein-packed lunch featuring marinated tempeh grilled to perfection, served alongside nutty quinoa and crisp, roasted broccoli. This dish highlights a medley of textures and flavors from the smoky char of tempeh to the tender crunch of oven-roasted broccoli, all rounded out with a light citrus and garlic kick.

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NUTRITION

460kcal
Protein
36.8g
Fat
20.1g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/3 cup cooked Quinoa

1 cup chopped Broccoli

1 tsp Olive Oil

1 tsp Soy Sauce

1 tsp Lemon Juice

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the tempeh into thin strips or slabs. In a bowl, combine the soy sauce, lemon juice, garlic powder, and a pinch of salt and pepper. Add the tempeh and let it marinate for 10-15 minutes.

  • 3

    While marinating, toss the chopped broccoli with olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 4

    Place the broccoli in the oven and roast for about 15 minutes, until tender and slightly charred on the edges.

  • 5

    Heat a grill pan over medium-high heat. Grill the marinated tempeh for about 4-5 minutes per side until you see good grill marks and it is heated through.

  • 6

    If quinoa is not pre-cooked, prepare it according to package instructions to yield roughly 1/3 cup cooked portion.

  • 7

    Plate the grilled tempeh alongside the quinoa and roasted broccoli. Serve immediately, enjoying the mix of smoky, tangy, and fresh flavors.

Grilled Tempeh with Quinoa and Roasted Broccoli

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

Grilled Tempeh with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Quinoa and Roasted Broccoli

Enjoy a vibrant, protein-packed lunch featuring marinated tempeh grilled to perfection, served alongside nutty quinoa and crisp, roasted broccoli. This dish highlights a medley of textures and flavors from the smoky char of tempeh to the tender crunch of oven-roasted broccoli, all rounded out with a light citrus and garlic kick.

NUTRITION

460kcal
Protein
36.8g
Fat
20.1g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/3 cup cooked Quinoa

1 cup chopped Broccoli

1 tsp Olive Oil

1 tsp Soy Sauce

1 tsp Lemon Juice

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the tempeh into thin strips or slabs. In a bowl, combine the soy sauce, lemon juice, garlic powder, and a pinch of salt and pepper. Add the tempeh and let it marinate for 10-15 minutes.

  • 3

    While marinating, toss the chopped broccoli with olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 4

    Place the broccoli in the oven and roast for about 15 minutes, until tender and slightly charred on the edges.

  • 5

    Heat a grill pan over medium-high heat. Grill the marinated tempeh for about 4-5 minutes per side until you see good grill marks and it is heated through.

  • 6

    If quinoa is not pre-cooked, prepare it according to package instructions to yield roughly 1/3 cup cooked portion.

  • 7

    Plate the grilled tempeh alongside the quinoa and roasted broccoli. Serve immediately, enjoying the mix of smoky, tangy, and fresh flavors.