Crispy Tempeh with Roasted Broccoli and Quinoa

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

Crispy Tempeh with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh with Roasted Broccoli and Quinoa

Enjoy a delightful vegetarian dinner of crispy, marinated tempeh paired with roasted broccoli and fluffy quinoa. This dish provides a satisfying crunch from the tempeh and a comforting texture from the quinoa, rounded out with tender, caramelized broccoli. Perfect for a light yet protein-packed meal.

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NUTRITION

455kcal
Protein
34.1g
Fat
20.9g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

150g Broccoli

1/2 cup cooked Quinoa

1 tbsp Soy Sauce

1 tsp Olive Oil

1 Garlic Clove

1 tbsp Lemon Juice

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the tempeh into thin strips or cubes. In a small bowl, whisk together soy sauce, olive oil, lemon juice, minced garlic, and a pinch of black pepper to create the marinade.

  • 3

    Toss the tempeh with the marinade and let it sit for at least 15 minutes while you prepare the rest of the ingredients.

  • 4

    Cut the broccoli into florets and toss with a light drizzle of olive oil, salt, and pepper if desired.

  • 5

    Spread the broccoli on a baking sheet and roast in the preheated oven for about 15-20 minutes until edges are slightly crisp and browned.

  • 6

    Meanwhile, prepare quinoa as per package instructions if not pre-cooked.

  • 7

    Heat a non-stick skillet over medium-high heat. Add the marinated tempeh and cook for about 4-5 minutes on each side until it becomes golden brown and crispy.

  • 8

    To serve, place a bed of quinoa on the plate, top with the roasted broccoli, and arrange the crispy tempeh on top. Drizzle any leftover pan juices over the dish.

Crispy Tempeh with Roasted Broccoli and Quinoa

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

Crispy Tempeh with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh with Roasted Broccoli and Quinoa

Enjoy a delightful vegetarian dinner of crispy, marinated tempeh paired with roasted broccoli and fluffy quinoa. This dish provides a satisfying crunch from the tempeh and a comforting texture from the quinoa, rounded out with tender, caramelized broccoli. Perfect for a light yet protein-packed meal.

NUTRITION

455kcal
Protein
34.1g
Fat
20.9g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

150g Broccoli

1/2 cup cooked Quinoa

1 tbsp Soy Sauce

1 tsp Olive Oil

1 Garlic Clove

1 tbsp Lemon Juice

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the tempeh into thin strips or cubes. In a small bowl, whisk together soy sauce, olive oil, lemon juice, minced garlic, and a pinch of black pepper to create the marinade.

  • 3

    Toss the tempeh with the marinade and let it sit for at least 15 minutes while you prepare the rest of the ingredients.

  • 4

    Cut the broccoli into florets and toss with a light drizzle of olive oil, salt, and pepper if desired.

  • 5

    Spread the broccoli on a baking sheet and roast in the preheated oven for about 15-20 minutes until edges are slightly crisp and browned.

  • 6

    Meanwhile, prepare quinoa as per package instructions if not pre-cooked.

  • 7

    Heat a non-stick skillet over medium-high heat. Add the marinated tempeh and cook for about 4-5 minutes on each side until it becomes golden brown and crispy.

  • 8

    To serve, place a bed of quinoa on the plate, top with the roasted broccoli, and arrange the crispy tempeh on top. Drizzle any leftover pan juices over the dish.