Crispy Baked Tempeh with Roasted Vegetables

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

Crispy Baked Tempeh with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tempeh with Roasted Vegetables

Enjoy a hearty and satisfying dish featuring crispy baked tempeh paired with an assortment of roasted vegetables. This flavorful recipe delivers a balance of savory roasted bell pepper, tender broccoli, and zucchini, all lightly seasoned and baked to perfection. The tempeh is marinated in a blend of spices to enhance its nutty flavor, making this meal both nutritious and delicious.

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NUTRITION

466kcal
Protein
37.5g
Fat
23.7g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh (170g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1/2 medium Zucchini (100g)

1 tsp Olive Oil (5g)

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the tempeh into 1/4-inch thick strips or cubes. In a bowl, toss the tempeh with smoked paprika, garlic powder, salt, and pepper.

  • 3

    Place the seasoned tempeh on one side of the baking sheet. Drizzle a teaspoon of olive oil over the vegetables.

  • 4

    Chop broccoli into florets, slice the red bell pepper into strips, and cut zucchini into half-moons. Toss the vegetables with a pinch of salt and pepper.

  • 5

    Arrange the vegetables on the other side of the baking sheet, ensuring they’re in a single layer.

  • 6

    Bake in the preheated oven for 20-25 minutes, turning the tempeh and vegetables halfway through, until the tempeh is crispy and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven and serve warm. Enjoy your nutrient-packed crispy baked tempeh with a side of roasted vegetables.

Crispy Baked Tempeh with Roasted Vegetables

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

Crispy Baked Tempeh with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tempeh with Roasted Vegetables

Enjoy a hearty and satisfying dish featuring crispy baked tempeh paired with an assortment of roasted vegetables. This flavorful recipe delivers a balance of savory roasted bell pepper, tender broccoli, and zucchini, all lightly seasoned and baked to perfection. The tempeh is marinated in a blend of spices to enhance its nutty flavor, making this meal both nutritious and delicious.

NUTRITION

466kcal
Protein
37.5g
Fat
23.7g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh (170g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1/2 medium Zucchini (100g)

1 tsp Olive Oil (5g)

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the tempeh into 1/4-inch thick strips or cubes. In a bowl, toss the tempeh with smoked paprika, garlic powder, salt, and pepper.

  • 3

    Place the seasoned tempeh on one side of the baking sheet. Drizzle a teaspoon of olive oil over the vegetables.

  • 4

    Chop broccoli into florets, slice the red bell pepper into strips, and cut zucchini into half-moons. Toss the vegetables with a pinch of salt and pepper.

  • 5

    Arrange the vegetables on the other side of the baking sheet, ensuring they’re in a single layer.

  • 6

    Bake in the preheated oven for 20-25 minutes, turning the tempeh and vegetables halfway through, until the tempeh is crispy and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven and serve warm. Enjoy your nutrient-packed crispy baked tempeh with a side of roasted vegetables.