Herb-Roasted Tempeh with Steamed Broccoli and Lentils

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

Herb-Roasted Tempeh with Steamed Broccoli and Lentils

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Steamed Broccoli and Lentils

Enjoy a hearty and nutritious vegetarian dinner featuring marinated herb-roasted tempeh paired with tender steamed broccoli and protein-packed lentils. The dish delivers a satisfying blend of textures and flavors, with a fragrant herb crust on the tempeh complementing the fresh, crisp broccoli and hearty lentils.

Try 7 days free, then $12.99 / mo.

NUTRITION

402kcal
Protein
34g
Fat
18.8g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

1 cup Steamed Broccoli (150g)

50g Cooked Lentils

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Olive Oil

1 Garlic clove

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the tempeh into ¼-inch thick pieces and set aside.

  • 3

    In a small bowl, combine chopped fresh rosemary, thyme, minced garlic, olive oil, salt, and pepper to create an herb marinade.

  • 4

    Toss the tempeh slices gently in the marinade, ensuring each piece is well-coated.

  • 5

    Place the marinated tempeh on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes, flipping halfway through for even browning.

  • 6

    While the tempeh roasts, steam the broccoli until it becomes tender yet retains a slight crunch, about 5-7 minutes.

  • 7

    Heat the cooked lentils in a small saucepan over low heat until warmed through. Season with a pinch of salt and pepper if desired.

  • 8

    Plate the roasted tempeh alongside the steamed broccoli and warmed lentils. Garnish with an extra sprinkle of fresh herbs if desired and serve immediately.

Herb-Roasted Tempeh with Steamed Broccoli and Lentils

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

Herb-Roasted Tempeh with Steamed Broccoli and Lentils

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Steamed Broccoli and Lentils

Enjoy a hearty and nutritious vegetarian dinner featuring marinated herb-roasted tempeh paired with tender steamed broccoli and protein-packed lentils. The dish delivers a satisfying blend of textures and flavors, with a fragrant herb crust on the tempeh complementing the fresh, crisp broccoli and hearty lentils.

NUTRITION

402kcal
Protein
34g
Fat
18.8g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

1 cup Steamed Broccoli (150g)

50g Cooked Lentils

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Olive Oil

1 Garlic clove

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the tempeh into ¼-inch thick pieces and set aside.

  • 3

    In a small bowl, combine chopped fresh rosemary, thyme, minced garlic, olive oil, salt, and pepper to create an herb marinade.

  • 4

    Toss the tempeh slices gently in the marinade, ensuring each piece is well-coated.

  • 5

    Place the marinated tempeh on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes, flipping halfway through for even browning.

  • 6

    While the tempeh roasts, steam the broccoli until it becomes tender yet retains a slight crunch, about 5-7 minutes.

  • 7

    Heat the cooked lentils in a small saucepan over low heat until warmed through. Season with a pinch of salt and pepper if desired.

  • 8

    Plate the roasted tempeh alongside the steamed broccoli and warmed lentils. Garnish with an extra sprinkle of fresh herbs if desired and serve immediately.