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

Savor a vibrant, hearty vegan dinner featuring savory grilled tempeh paired with roasted broccoli and fluffy quinoa. This meal brings together smoky, charred tempeh with the natural sweetness of roasted broccoli and the nutty flavor of quinoa, offering a balanced, gluten-free option that is as visually appealing as it is delicious.

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NUTRITION

460kcal
Protein
33.3g
Fat
18.3g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

1/2 cup cooked Quinoa

1 cup Broccoli

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat.

  • 2

    Slice the tempeh into 1/4 inch thick pieces. In a shallow dish, combine the lemon juice, olive oil, garlic powder, salt, and pepper. Marinate the tempeh slices for at least 15 minutes.

  • 3

    While the tempeh is marinating, preheat the oven to 400°F. Toss the broccoli florets with a little olive oil, salt, and pepper spread them evenly on a baking sheet, and roast for about 15-20 minutes until the edges are slightly crispy.

  • 4

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

  • 5

    Warm the cooked quinoa if needed. Plate the quinoa as a base, arrange the grilled tempeh slices over it, and add the roasted broccoli on the side.

  • 6

    Finish with an additional drizzle of lemon juice if desired and serve immediately.

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

Savor a vibrant, hearty vegan dinner featuring savory grilled tempeh paired with roasted broccoli and fluffy quinoa. This meal brings together smoky, charred tempeh with the natural sweetness of roasted broccoli and the nutty flavor of quinoa, offering a balanced, gluten-free option that is as visually appealing as it is delicious.

NUTRITION

460kcal
Protein
33.3g
Fat
18.3g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

1/2 cup cooked Quinoa

1 cup Broccoli

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat.

  • 2

    Slice the tempeh into 1/4 inch thick pieces. In a shallow dish, combine the lemon juice, olive oil, garlic powder, salt, and pepper. Marinate the tempeh slices for at least 15 minutes.

  • 3

    While the tempeh is marinating, preheat the oven to 400°F. Toss the broccoli florets with a little olive oil, salt, and pepper spread them evenly on a baking sheet, and roast for about 15-20 minutes until the edges are slightly crispy.

  • 4

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

  • 5

    Warm the cooked quinoa if needed. Plate the quinoa as a base, arrange the grilled tempeh slices over it, and add the roasted broccoli on the side.

  • 6

    Finish with an additional drizzle of lemon juice if desired and serve immediately.