Herb-Roasted Tempeh with Garlic Broccoli and Quinoa

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

Herb-Roasted Tempeh with Garlic Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Garlic Broccoli and Quinoa

Savor a hearty whole food plant-based dinner featuring marinated tempeh, oven-roasted with rosemary and thyme, paired with garlic-infused broccoli and nutty quinoa. This balanced dish offers a satisfying blend of savory and aromatic flavors, perfect for a nourishing evening meal.

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NUTRITION

539kcal
Protein
40.9g
Fat
24.8g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

170 grams Tempeh

150 grams Broccoli

0.5 cup cooked Quinoa

2 cloves Garlic

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the tempeh into 1/4-inch thick pieces. In a shallow dish, toss the tempeh with olive oil, chopped garlic (reserve one clove for broccoli), rosemary, thyme, salt, and pepper.

  • 3

    Allow the tempeh to marinate for at least 15 minutes.

  • 4

    While marinating, rinse and cut the broccoli into florets. Toss the broccoli with the reserved minced garlic, a pinch of salt, and pepper.

  • 5

    Spread the marinated tempeh on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes, flipping once halfway, until golden and slightly crispy.

  • 6

    Steam or roast the broccoli until just tender, about 8-10 minutes.

  • 7

    Meanwhile, prepare quinoa according to package instructions, typically simmering for about 15 minutes until water is absorbed.

  • 8

    Plate the dish by serving a portion of quinoa topped with herb-roasted tempeh and a side of garlic broccoli. Enjoy your whole food plant-based dinner!

Herb-Roasted Tempeh with Garlic Broccoli and Quinoa

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

Herb-Roasted Tempeh with Garlic Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Garlic Broccoli and Quinoa

Savor a hearty whole food plant-based dinner featuring marinated tempeh, oven-roasted with rosemary and thyme, paired with garlic-infused broccoli and nutty quinoa. This balanced dish offers a satisfying blend of savory and aromatic flavors, perfect for a nourishing evening meal.

NUTRITION

539kcal
Protein
40.9g
Fat
24.8g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

170 grams Tempeh

150 grams Broccoli

0.5 cup cooked Quinoa

2 cloves Garlic

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the tempeh into 1/4-inch thick pieces. In a shallow dish, toss the tempeh with olive oil, chopped garlic (reserve one clove for broccoli), rosemary, thyme, salt, and pepper.

  • 3

    Allow the tempeh to marinate for at least 15 minutes.

  • 4

    While marinating, rinse and cut the broccoli into florets. Toss the broccoli with the reserved minced garlic, a pinch of salt, and pepper.

  • 5

    Spread the marinated tempeh on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes, flipping once halfway, until golden and slightly crispy.

  • 6

    Steam or roast the broccoli until just tender, about 8-10 minutes.

  • 7

    Meanwhile, prepare quinoa according to package instructions, typically simmering for about 15 minutes until water is absorbed.

  • 8

    Plate the dish by serving a portion of quinoa topped with herb-roasted tempeh and a side of garlic broccoli. Enjoy your whole food plant-based dinner!