Sheet Pan Crispy Tempeh with Roasted Broccoli and Bell Peppers

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

Sheet Pan Crispy Tempeh with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Tempeh with Roasted Broccoli and Bell Peppers

Enjoy a vibrant and hearty meal featuring crispy baked tempeh paired with tender roasted broccoli and sweet bell peppers. This dish delivers a satisfying crunch from the tempeh and a burst of flavor from a touch of olive oil, lemon, and spices, making it a perfect balanced option for dinner.

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NUTRITION

560kcal
Protein
45.5g
Fat
26.1g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

200g Tempeh

150g Broccoli

1 medium Bell Pepper (approx. 150g)

1/2 tablespoon Olive Oil

1 teaspoon Lemon Juice

1 teaspoon Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Cut the tempeh into bite-sized cubes and set aside.

  • 3

    Chop the broccoli into florets and slice the bell pepper into strips.

  • 4

    In a large bowl, combine the tempeh, broccoli, and bell pepper. Drizzle with olive oil and lemon juice, then sprinkle garlic powder, salt, and black pepper. Toss gently until everything is evenly coated.

  • 5

    Spread the mixture evenly on the prepared sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the tempeh is crisp on the edges and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let cool for a few minutes, and serve warm.

Sheet Pan Crispy Tempeh with Roasted Broccoli and Bell Peppers

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

Sheet Pan Crispy Tempeh with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Tempeh with Roasted Broccoli and Bell Peppers

Enjoy a vibrant and hearty meal featuring crispy baked tempeh paired with tender roasted broccoli and sweet bell peppers. This dish delivers a satisfying crunch from the tempeh and a burst of flavor from a touch of olive oil, lemon, and spices, making it a perfect balanced option for dinner.

NUTRITION

560kcal
Protein
45.5g
Fat
26.1g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

200g Tempeh

150g Broccoli

1 medium Bell Pepper (approx. 150g)

1/2 tablespoon Olive Oil

1 teaspoon Lemon Juice

1 teaspoon Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Cut the tempeh into bite-sized cubes and set aside.

  • 3

    Chop the broccoli into florets and slice the bell pepper into strips.

  • 4

    In a large bowl, combine the tempeh, broccoli, and bell pepper. Drizzle with olive oil and lemon juice, then sprinkle garlic powder, salt, and black pepper. Toss gently until everything is evenly coated.

  • 5

    Spread the mixture evenly on the prepared sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the tempeh is crisp on the edges and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let cool for a few minutes, and serve warm.