YOUR SOLIN GENERATED RECIPE
Crispy Tempeh with Roasted Broccoli and Chickpeas
Savor a hearty vegetarian dinner featuring crispy, marinated tempeh paired with perfectly roasted broccoli and chickpeas. The bold flavors of garlic and smoked paprika elevate this dish, offering a delicious balance of textures and flavors that’s both satisfying and nutritionally sound.
INGREDIENTS
140 grams Tempeh
100 grams Chickpeas
100 grams Broccoli
0.3 tablespoon Olive Oil
0.5 teaspoon Garlic Powder
0.5 teaspoon Smoked Paprika
Salt and Black Pepper to taste
PREPARATION
Press the tempeh for at least 10 minutes to remove excess moisture, then slice it into bite-sized strips.
In a small bowl, mix the olive oil, garlic powder, smoked paprika, salt, and pepper. Toss the tempeh in this marinade to coat evenly.
Preheat your oven to 425°F (220°C). Spread the chickpeas and broccoli on a baking sheet. Drizzle a tiny bit extra olive oil if desired, and season with a pinch of salt and pepper.
Roast the chickpeas and broccoli in the oven for 20-25 minutes, stirring halfway through, until the broccoli is tender and the chickpeas are slightly crispy.
While the vegetables roast, heat a non-stick pan over medium-high heat and add the marinated tempeh. Cook for 3-4 minutes on each side until golden and crispy.
Plate the crispy tempeh alongside the roasted broccoli and chickpeas. Serve warm and enjoy your nutrient-packed, flavorful meal.