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

Enjoy a vibrant, protein-packed vegan dinner featuring grilled tempeh marinated in zesty lemon and garlic, paired with tender roasted broccoli and a light serving of fluffy quinoa. This dish balances savory and fresh flavors for a satisfying meal.

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NUTRITION

453kcal
Protein
36.8g
Fat
21.1g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh

1/3 cup cooked Quinoa

1 cup Broccoli

1/2 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tempeh for 10 minutes to remove excess moisture, then cut it into 1/4-inch slices.

  • 2

    Mix lemon juice, minced garlic, salt, and pepper, and toss the tempeh slices in this marinade. Let them sit for at least 15 minutes.

  • 3

    Preheat a grill pan or outdoor grill over medium heat. Grill the tempeh slices for about 3-4 minutes on each side until grill marks appear.

  • 4

    Preheat your oven to 400°F. Toss broccoli with a small drizzle of olive oil, salt, and pepper. Roast the broccoli on a baking sheet for 15-20 minutes until tender and slightly charred.

  • 5

    Prepare quinoa according to package directions if not pre-cooked. Measure out approximately 1/3 cup of cooked quinoa.

  • 6

    Plate the dish with a bed of quinoa, topped with the grilled tempeh and roasted broccoli. Serve warm.

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

Enjoy a vibrant, protein-packed vegan dinner featuring grilled tempeh marinated in zesty lemon and garlic, paired with tender roasted broccoli and a light serving of fluffy quinoa. This dish balances savory and fresh flavors for a satisfying meal.

NUTRITION

453kcal
Protein
36.8g
Fat
21.1g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh

1/3 cup cooked Quinoa

1 cup Broccoli

1/2 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tempeh for 10 minutes to remove excess moisture, then cut it into 1/4-inch slices.

  • 2

    Mix lemon juice, minced garlic, salt, and pepper, and toss the tempeh slices in this marinade. Let them sit for at least 15 minutes.

  • 3

    Preheat a grill pan or outdoor grill over medium heat. Grill the tempeh slices for about 3-4 minutes on each side until grill marks appear.

  • 4

    Preheat your oven to 400°F. Toss broccoli with a small drizzle of olive oil, salt, and pepper. Roast the broccoli on a baking sheet for 15-20 minutes until tender and slightly charred.

  • 5

    Prepare quinoa according to package directions if not pre-cooked. Measure out approximately 1/3 cup of cooked quinoa.

  • 6

    Plate the dish with a bed of quinoa, topped with the grilled tempeh and roasted broccoli. Serve warm.