Grilled Tempeh with Herb-Roasted Vegetables and Lentils

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

Grilled Tempeh with Herb-Roasted Vegetables and Lentils

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Herb-Roasted Vegetables and Lentils

Enjoy a vibrant plate featuring smoky grilled tempeh paired with lightly herb-roasted vegetables and a side of hearty lentils. This balanced vegetarian meal brings a subtle medley of fresh flavors and textures, perfect for a nutrient-packed dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

416kcal
Protein
32.2g
Fat
16.1g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh

100g Mixed Vegetables (Zucchini, Red Bell Pepper, Red Onion)

1/2 cup Cooked Lentils

2 tbsp Fresh Herbs (Rosemary & Thyme)

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and preheat oven to 400°F for roasting vegetables.

  • 2

    Slice the tempeh into 1/4-inch thick pieces and marinate with half of the chopped fresh herbs and a splash of olive oil for at least 10 minutes.

  • 3

    Toss the mixed vegetables with the remaining herbs, olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 4

    Grill the tempeh slices for about 3-4 minutes per side until grill marks appear and they're heated through.

  • 5

    Roast the vegetables in the preheated oven for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 6

    Heat the cooked lentils briefly in a small saucepan with a pinch of salt and a drizzle of olive oil, if desired.

  • 7

    Plate the grilled tempeh alongside the herb-roasted vegetables and lentils, and serve warm.

Grilled Tempeh with Herb-Roasted Vegetables and Lentils

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

Grilled Tempeh with Herb-Roasted Vegetables and Lentils

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Herb-Roasted Vegetables and Lentils

Enjoy a vibrant plate featuring smoky grilled tempeh paired with lightly herb-roasted vegetables and a side of hearty lentils. This balanced vegetarian meal brings a subtle medley of fresh flavors and textures, perfect for a nutrient-packed dinner.

NUTRITION

416kcal
Protein
32.2g
Fat
16.1g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh

100g Mixed Vegetables (Zucchini, Red Bell Pepper, Red Onion)

1/2 cup Cooked Lentils

2 tbsp Fresh Herbs (Rosemary & Thyme)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and preheat oven to 400°F for roasting vegetables.

  • 2

    Slice the tempeh into 1/4-inch thick pieces and marinate with half of the chopped fresh herbs and a splash of olive oil for at least 10 minutes.

  • 3

    Toss the mixed vegetables with the remaining herbs, olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 4

    Grill the tempeh slices for about 3-4 minutes per side until grill marks appear and they're heated through.

  • 5

    Roast the vegetables in the preheated oven for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 6

    Heat the cooked lentils briefly in a small saucepan with a pinch of salt and a drizzle of olive oil, if desired.

  • 7

    Plate the grilled tempeh alongside the herb-roasted vegetables and lentils, and serve warm.