Grilled Tempeh with Roasted Broccoli and Lentil Mash

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

Grilled Tempeh with Roasted Broccoli and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Roasted Broccoli and Lentil Mash

Enjoy a vibrant blend of smoky grilled tempeh paired with a creamy lentil mash and roasted broccoli. This plant-based, high-protein dinner bursts with savory and tangy notes, combining the nutty flavor of tempeh with earthy lentils and the freshness of roasted broccoli, all lightly enhanced with a drizzle of olive oil and a squeeze of lemon.

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NUTRITION

448kcal
Protein
36.4g
Fat
19.5g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

100g Cooked Lentils

100g Broccoli

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Slice the tempeh into 1/4-inch thick pieces.

  • 2

    In a small bowl, mix the garlic powder, smoked paprika, salt, and pepper. Lightly brush the tempeh slices with olive oil and sprinkle the spices on both sides.

  • 3

    Grill the tempeh for about 3-4 minutes per side until tender and grill marks appear. Squeeze half of the lemon juice over the tempeh during the last minute of grilling.

  • 4

    Meanwhile, preheat your oven to 400°F (200°C). Toss the broccoli with a tiny drizzle of olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for about 12-15 minutes until the edges are slightly crispy.

  • 5

    For the lentil mash, warm the cooked lentils in a saucepan over low heat. Use a fork or potato masher to slightly mash the lentils, creating a coarse, hearty mash. Stir in the remaining lemon juice, and adjust seasonings with salt and pepper.

  • 6

    Plate the dish by placing a generous scoop of lentil mash, arranging the grilled tempeh slices on top, and adding a side of roasted broccoli. Serve warm and enjoy your nutritious vegan dinner.

Grilled Tempeh with Roasted Broccoli and Lentil Mash

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

Grilled Tempeh with Roasted Broccoli and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Roasted Broccoli and Lentil Mash

Enjoy a vibrant blend of smoky grilled tempeh paired with a creamy lentil mash and roasted broccoli. This plant-based, high-protein dinner bursts with savory and tangy notes, combining the nutty flavor of tempeh with earthy lentils and the freshness of roasted broccoli, all lightly enhanced with a drizzle of olive oil and a squeeze of lemon.

NUTRITION

448kcal
Protein
36.4g
Fat
19.5g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

100g Cooked Lentils

100g Broccoli

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Slice the tempeh into 1/4-inch thick pieces.

  • 2

    In a small bowl, mix the garlic powder, smoked paprika, salt, and pepper. Lightly brush the tempeh slices with olive oil and sprinkle the spices on both sides.

  • 3

    Grill the tempeh for about 3-4 minutes per side until tender and grill marks appear. Squeeze half of the lemon juice over the tempeh during the last minute of grilling.

  • 4

    Meanwhile, preheat your oven to 400°F (200°C). Toss the broccoli with a tiny drizzle of olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for about 12-15 minutes until the edges are slightly crispy.

  • 5

    For the lentil mash, warm the cooked lentils in a saucepan over low heat. Use a fork or potato masher to slightly mash the lentils, creating a coarse, hearty mash. Stir in the remaining lemon juice, and adjust seasonings with salt and pepper.

  • 6

    Plate the dish by placing a generous scoop of lentil mash, arranging the grilled tempeh slices on top, and adding a side of roasted broccoli. Serve warm and enjoy your nutritious vegan dinner.