Herb-Roasted Tempeh with Steamed 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 Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Steamed Broccoli and Quinoa

Enjoy a vibrant medley of herb-roasted tempeh paired with delicately steamed broccoli and a light serving of quinoa. Perfect for a heart-healthy vegetarian dinner that’s both satisfying and in line with your wellness goals, this dish delivers a balanced mix of protein, fiber, and wholesome flavors.

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NUTRITION

402kcal
Protein
32.6g
Fat
17.8g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Tempeh (approx. 140g)

1/4 cup cooked Quinoa

1 cup steamed Broccoli

1/2 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Black 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 and steam or simmer for 10 minutes to soften any bitterness, then pat dry.

  • 3

    In a bowl, combine the olive oil, chopped fresh rosemary, thyme, salt, and black pepper. Toss the tempeh slices in the herb mixture until evenly coated.

  • 4

    Place the tempeh slices on a baking sheet lined with parchment paper and roast in the preheated oven for 15-20 minutes, flipping halfway, until golden and slightly crisp on the edges.

  • 5

    While the tempeh roasts, steam the broccoli until tender yet vibrant (about 5-7 minutes) and prepare the quinoa according to package instructions, aiming for a 1/4 cup cooked serving.

  • 6

    To serve, plate the herb-roasted tempeh alongside the steamed broccoli and a side of quinoa. Enjoy this nutritious, balanced meal as part of your healthy eating plan.

Herb-Roasted Tempeh with Steamed 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 Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Steamed Broccoli and Quinoa

Enjoy a vibrant medley of herb-roasted tempeh paired with delicately steamed broccoli and a light serving of quinoa. Perfect for a heart-healthy vegetarian dinner that’s both satisfying and in line with your wellness goals, this dish delivers a balanced mix of protein, fiber, and wholesome flavors.

NUTRITION

402kcal
Protein
32.6g
Fat
17.8g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Tempeh (approx. 140g)

1/4 cup cooked Quinoa

1 cup steamed Broccoli

1/2 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the tempeh into 1/4-inch thick pieces and steam or simmer for 10 minutes to soften any bitterness, then pat dry.

  • 3

    In a bowl, combine the olive oil, chopped fresh rosemary, thyme, salt, and black pepper. Toss the tempeh slices in the herb mixture until evenly coated.

  • 4

    Place the tempeh slices on a baking sheet lined with parchment paper and roast in the preheated oven for 15-20 minutes, flipping halfway, until golden and slightly crisp on the edges.

  • 5

    While the tempeh roasts, steam the broccoli until tender yet vibrant (about 5-7 minutes) and prepare the quinoa according to package instructions, aiming for a 1/4 cup cooked serving.

  • 6

    To serve, plate the herb-roasted tempeh alongside the steamed broccoli and a side of quinoa. Enjoy this nutritious, balanced meal as part of your healthy eating plan.