Grilled Tempeh Steaks with Roasted Broccoli and Chickpeas

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

Grilled Tempeh Steaks with Roasted Broccoli and Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Roasted Broccoli and Chickpeas

Enjoy a hearty, flavorful vegetarian dinner featuring marinated tempeh grilled to perfection, accompanied by roasted broccoli and chickpeas tossed in a light, savory blend of herbs. This balanced meal delivers a satisfying bite with a delightful mix of textures and tastes, keeping your macros and calories in check.

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NUTRITION

404kcal
Protein
33.4g
Fat
21.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

140 grams Tempeh

30 grams Chickpeas

50 grams Broccoli

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Lemon Juice

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tempeh for about 10 minutes to remove excess moisture, then slice into steak-like slabs.

  • 2

    Prepare the marinade by whisking together olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper in a small bowl.

  • 3

    Brush the tempeh slices generously with the marinade and let sit for 10-15 minutes.

  • 4

    Preheat your grill or grill pan over medium-high heat. Grill the marinated tempeh for about 3-4 minutes per side until grill marks appear.

  • 5

    Preheat your oven to 425°F (220°C). In a bowl, toss the broccoli and chickpeas with a small drizzle of olive oil, a pinch of salt, and pepper.

  • 6

    Spread the broccoli and chickpeas on a baking sheet in a single layer and roast in the oven for 12-15 minutes until the broccoli is tender and edges begin to brown.

  • 7

    Plate the grilled tempeh steaks alongside a serving of roasted broccoli and chickpeas. Drizzle any remaining pan juices over the top and serve warm.

Grilled Tempeh Steaks with Roasted Broccoli and Chickpeas

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

Grilled Tempeh Steaks with Roasted Broccoli and Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Roasted Broccoli and Chickpeas

Enjoy a hearty, flavorful vegetarian dinner featuring marinated tempeh grilled to perfection, accompanied by roasted broccoli and chickpeas tossed in a light, savory blend of herbs. This balanced meal delivers a satisfying bite with a delightful mix of textures and tastes, keeping your macros and calories in check.

NUTRITION

404kcal
Protein
33.4g
Fat
21.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

140 grams Tempeh

30 grams Chickpeas

50 grams Broccoli

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Lemon Juice

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tempeh for about 10 minutes to remove excess moisture, then slice into steak-like slabs.

  • 2

    Prepare the marinade by whisking together olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper in a small bowl.

  • 3

    Brush the tempeh slices generously with the marinade and let sit for 10-15 minutes.

  • 4

    Preheat your grill or grill pan over medium-high heat. Grill the marinated tempeh for about 3-4 minutes per side until grill marks appear.

  • 5

    Preheat your oven to 425°F (220°C). In a bowl, toss the broccoli and chickpeas with a small drizzle of olive oil, a pinch of salt, and pepper.

  • 6

    Spread the broccoli and chickpeas on a baking sheet in a single layer and roast in the oven for 12-15 minutes until the broccoli is tender and edges begin to brown.

  • 7

    Plate the grilled tempeh steaks alongside a serving of roasted broccoli and chickpeas. Drizzle any remaining pan juices over the top and serve warm.