Crispy Tempeh with Herbed Quinoa and Roasted Vegetables

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

Crispy Tempeh with Herbed Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh with Herbed Quinoa and Roasted Vegetables

Enjoy a hearty, plant-based dinner featuring crispy pan-seared tempeh paired with fragrant herbed quinoa and a medley of perfectly roasted vegetables accented by crunchy chickpeas. This wholesome dish is both satisfying and nutritionally balanced, offering a delicious mix of flavors and textures that celebrate whole foods.

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NUTRITION

634kcal
Protein
43.6g
Fat
29.9g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

0.5 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

0.5 cup Roasted Chickpeas

1 tsp Olive Oil (for tempeh)

1 tsp Olive Oil (for vegetables)

2 tbsp Mixed Fresh Herbs (thyme, rosemary, parsley)

Salt & Pepper to taste

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PREPARATION

  • 1

    Slice the tempeh into 1/4-inch thick pieces. Marinate with salt, pepper, 1 tsp olive oil, and a tablespoon of mixed fresh herbs. Let sit for 10 minutes.

  • 2

    While marinating, preheat your oven to 400°F. On a baking sheet, toss the mixed vegetables with 1 tsp olive oil, remaining herbs, salt, and pepper. Roast for about 20 minutes until tender and slightly caramelized.

  • 3

    Heat a non-stick skillet over medium heat. Add the marinated tempeh slices and cook for 3-4 minutes on each side until golden and crispy.

  • 4

    If necessary, warm the already cooked quinoa or prepare it according to package instructions and stir in a pinch of herbs, salt, and pepper.

  • 5

    For the roasted chickpeas, if not pre-roasted, toss cooked chickpeas with a little salt and roast them in the oven for 15 minutes until they are crunchy.

  • 6

    Assemble the plate by layering the herbed quinoa as the base, topping it with crispy tempeh, then adding the roasted vegetables and chickpeas. Serve warm.

Crispy Tempeh with Herbed Quinoa and Roasted Vegetables

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

Crispy Tempeh with Herbed Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh with Herbed Quinoa and Roasted Vegetables

Enjoy a hearty, plant-based dinner featuring crispy pan-seared tempeh paired with fragrant herbed quinoa and a medley of perfectly roasted vegetables accented by crunchy chickpeas. This wholesome dish is both satisfying and nutritionally balanced, offering a delicious mix of flavors and textures that celebrate whole foods.

NUTRITION

634kcal
Protein
43.6g
Fat
29.9g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

0.5 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

0.5 cup Roasted Chickpeas

1 tsp Olive Oil (for tempeh)

1 tsp Olive Oil (for vegetables)

2 tbsp Mixed Fresh Herbs (thyme, rosemary, parsley)

Salt & Pepper to taste

PREPARATION

  • 1

    Slice the tempeh into 1/4-inch thick pieces. Marinate with salt, pepper, 1 tsp olive oil, and a tablespoon of mixed fresh herbs. Let sit for 10 minutes.

  • 2

    While marinating, preheat your oven to 400°F. On a baking sheet, toss the mixed vegetables with 1 tsp olive oil, remaining herbs, salt, and pepper. Roast for about 20 minutes until tender and slightly caramelized.

  • 3

    Heat a non-stick skillet over medium heat. Add the marinated tempeh slices and cook for 3-4 minutes on each side until golden and crispy.

  • 4

    If necessary, warm the already cooked quinoa or prepare it according to package instructions and stir in a pinch of herbs, salt, and pepper.

  • 5

    For the roasted chickpeas, if not pre-roasted, toss cooked chickpeas with a little salt and roast them in the oven for 15 minutes until they are crunchy.

  • 6

    Assemble the plate by layering the herbed quinoa as the base, topping it with crispy tempeh, then adding the roasted vegetables and chickpeas. Serve warm.