Roasted Tempeh with Quinoa and Garlic Broccoli

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

Roasted Tempeh with Quinoa and Garlic Broccoli

YOUR SOLIN GENERATED RECIPE

Roasted Tempeh with Quinoa and Garlic Broccoli

Enjoy a savory, protein-packed vegan dinner featuring perfectly roasted tempeh paired with fluffy quinoa and garlicky broccoli sautéed in a hint of olive oil and finished with a sprinkle of nutritional yeast. This dish is designed to delight your palate while aligning with your health goals.

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NUTRITION

526kcal
Protein
44.4g
Fat
24.8g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Tempeh (156g)

1/2 cup cooked Quinoa (92g)

1 cup chopped Broccoli (91g)

1/2 tsp Olive Oil

2 tbsp Nutritional Yeast (16g)

2 cloves Garlic

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the tempeh into cubes or strips and marinate lightly with a bit of minced garlic, salt, and pepper.

  • 3

    Place the tempeh on a baking sheet lined with parchment paper and roast in the oven for about 20 minutes, turning halfway through for even browning.

  • 4

    While the tempeh roasts, rinse the quinoa and cook it according to package instructions until fluffy.

  • 5

    In a skillet, heat 1/2 tsp of olive oil over medium heat. Add the remaining minced garlic and sauté briefly until fragrant.

  • 6

    Add the chopped broccoli to the skillet and sauté for about 5-7 minutes until tender-crisp.

  • 7

    Once all components are ready, plate a serving of quinoa, top with roasted tempeh and garlic broccoli, and finish with a generous sprinkle of nutritional yeast.

  • 8

    Serve warm and enjoy your nutritious vegan dinner.

Roasted Tempeh with Quinoa and Garlic Broccoli

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

Roasted Tempeh with Quinoa and Garlic Broccoli

YOUR SOLIN GENERATED RECIPE

Roasted Tempeh with Quinoa and Garlic Broccoli

Enjoy a savory, protein-packed vegan dinner featuring perfectly roasted tempeh paired with fluffy quinoa and garlicky broccoli sautéed in a hint of olive oil and finished with a sprinkle of nutritional yeast. This dish is designed to delight your palate while aligning with your health goals.

NUTRITION

526kcal
Protein
44.4g
Fat
24.8g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Tempeh (156g)

1/2 cup cooked Quinoa (92g)

1 cup chopped Broccoli (91g)

1/2 tsp Olive Oil

2 tbsp Nutritional Yeast (16g)

2 cloves Garlic

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the tempeh into cubes or strips and marinate lightly with a bit of minced garlic, salt, and pepper.

  • 3

    Place the tempeh on a baking sheet lined with parchment paper and roast in the oven for about 20 minutes, turning halfway through for even browning.

  • 4

    While the tempeh roasts, rinse the quinoa and cook it according to package instructions until fluffy.

  • 5

    In a skillet, heat 1/2 tsp of olive oil over medium heat. Add the remaining minced garlic and sauté briefly until fragrant.

  • 6

    Add the chopped broccoli to the skillet and sauté for about 5-7 minutes until tender-crisp.

  • 7

    Once all components are ready, plate a serving of quinoa, top with roasted tempeh and garlic broccoli, and finish with a generous sprinkle of nutritional yeast.

  • 8

    Serve warm and enjoy your nutritious vegan dinner.