Crispy Baked Tempeh with Quinoa and Roasted Broccoli

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

Crispy Baked Tempeh with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tempeh with Quinoa and Roasted Broccoli

Enjoy a satisfying vegan lunch featuring crispy baked tempeh paired with fluffy quinoa and tender roasted broccoli. The tempeh is marinated with spices and a touch of lemon, then baked to perfection for a deliciously crunchy texture, complemented by the nutty quinoa and lightly seasoned roasted broccoli.

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NUTRITION

456kcal
Protein
36.5g
Fat
18.4g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh

1/3 cup cooked Quinoa

3/4 cup roasted Broccoli

1/2 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the tempeh into bite-sized cubes or strips. In a bowl, toss the tempeh with garlic powder, lemon juice, salt, and pepper.

  • 3

    Place the tempeh on the baking sheet and bake for about 20-25 minutes, flipping halfway through, until the edges are crispy.

  • 4

    Meanwhile, prepare the broccoli by tossing it with 1/2 teaspoon olive oil, salt, and pepper. Spread the broccoli on another baking sheet and roast in the oven for about 15 minutes until tender and slightly caramelized.

  • 5

    If quinoa is not pre-cooked, rinse 1/3 cup of dry quinoa under cold water. Combine with water (use a 1:2 ratio) in a small pot, bring to a boil, then simmer covered for 15 minutes until water is absorbed. Fluff with a fork.

  • 6

    Assemble the dish by placing the cooked quinoa on a plate, topping with the crispy tempeh and roasted broccoli. Enjoy while warm.

Crispy Baked Tempeh with Quinoa and Roasted Broccoli

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

Crispy Baked Tempeh with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tempeh with Quinoa and Roasted Broccoli

Enjoy a satisfying vegan lunch featuring crispy baked tempeh paired with fluffy quinoa and tender roasted broccoli. The tempeh is marinated with spices and a touch of lemon, then baked to perfection for a deliciously crunchy texture, complemented by the nutty quinoa and lightly seasoned roasted broccoli.

NUTRITION

456kcal
Protein
36.5g
Fat
18.4g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh

1/3 cup cooked Quinoa

3/4 cup roasted Broccoli

1/2 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the tempeh into bite-sized cubes or strips. In a bowl, toss the tempeh with garlic powder, lemon juice, salt, and pepper.

  • 3

    Place the tempeh on the baking sheet and bake for about 20-25 minutes, flipping halfway through, until the edges are crispy.

  • 4

    Meanwhile, prepare the broccoli by tossing it with 1/2 teaspoon olive oil, salt, and pepper. Spread the broccoli on another baking sheet and roast in the oven for about 15 minutes until tender and slightly caramelized.

  • 5

    If quinoa is not pre-cooked, rinse 1/3 cup of dry quinoa under cold water. Combine with water (use a 1:2 ratio) in a small pot, bring to a boil, then simmer covered for 15 minutes until water is absorbed. Fluff with a fork.

  • 6

    Assemble the dish by placing the cooked quinoa on a plate, topping with the crispy tempeh and roasted broccoli. Enjoy while warm.