YOUR SOLIN GENERATED RECIPE
Crispy Tempeh and Lentil Power Bowl with Roasted Broccoli
Enjoy a vibrant, protein-packed bowl featuring crispy marinated tempeh paired with hearty lentils and tender roasted broccoli, all finished with a savory sprinkle of nutritional yeast and hemp seeds. This plant-based power bowl delivers a satisfying crunch and a rich umami burst in every bite.
INGREDIENTS
5 oz Tempeh (142g)
3/4 cup Cooked Lentils (150g)
1 cup Roasted Broccoli (91g)
1 tbsp Nutritional Yeast
1 tsp Extra Nutritional Yeast
1 tbsp Hemp Seeds
PREPARATION
Press the tempeh to remove excess moisture. Slice into bite-sized cubes and marinate in a mixture of your favorite spices (such as smoked paprika, garlic powder, salt, and pepper) with a small splash of water or low-sodium soy sauce for about 15 minutes.
Preheat your oven to 400°F. Toss broccoli florets with a drizzle of olive oil, salt, and pepper. Spread the broccoli on a baking sheet and roast for 20 minutes or until tender and slightly crispy.
Heat a non-stick skillet over medium-high heat. Add the marinated tempeh cubes and sauté until they develop a golden, crispy exterior, about 5-7 minutes, turning occasionally.
In a bowl, combine the sautéed tempeh, cooked lentils, and roasted broccoli. Sprinkle in the nutritional yeast and extra nutritional yeast, then top with hemp seeds for added crunch and protein.
Gently toss the ingredients to mix the flavors well. Serve warm and enjoy your protein-rich power bowl.