Grilled Tempeh with Roasted Broccoli and Quinoa

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

Grilled Tempeh with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Roasted Broccoli and Quinoa

Savor a vibrant plant-powered dinner featuring marinated grilled tempeh with a protein boost, tender roasted broccoli, and a delicate serving of quinoa. This dish delivers an exciting medley of textures and flavors—a slightly nutty, savory tempeh paired with the natural sweetness and crunch of roasted broccoli, rounded out by light, fluffy quinoa. A beautifully balanced plate perfect for a wholesome, energy-packed dinner.

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NUTRITION

246kcal
Protein
33.3g
Fat
5.4g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Tempeh

1 cup Roasted Broccoli

1/4 cup Cooked Quinoa

1 tbsp Lemon Juice

1/2 tsp Smoked Paprika

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Slice the tempeh into 1/4-inch thick pieces and marinate in a mixture of lemon juice, smoked paprika, garlic powder, salt, and pepper for at least 15 minutes.

  • 2

    Preheat your grill or grill pan over medium heat. Lightly spray with a nonstick spray if needed.

  • 3

    Grill the tempeh slices for about 3-4 minutes per side until grill marks appear and the tempeh is heated through.

  • 4

    Meanwhile, preheat the oven to 400°F. Toss broccoli florets with a light spray of olive oil (optional), salt, and pepper, and spread them on a baking sheet.

  • 5

    Roast the broccoli for about 10-12 minutes until tender and slightly crispy on the edges.

  • 6

    Prepare quinoa according to package instructions if not already cooked; for a quick version use pre-cooked quinoa and warm it up gently.

  • 7

    Plate the dish by layering the grilled tempeh with roasted broccoli and a side of quinoa. Drizzle some extra lemon juice if desired and serve immediately.

Grilled Tempeh with Roasted Broccoli and Quinoa

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

Grilled Tempeh with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Roasted Broccoli and Quinoa

Savor a vibrant plant-powered dinner featuring marinated grilled tempeh with a protein boost, tender roasted broccoli, and a delicate serving of quinoa. This dish delivers an exciting medley of textures and flavors—a slightly nutty, savory tempeh paired with the natural sweetness and crunch of roasted broccoli, rounded out by light, fluffy quinoa. A beautifully balanced plate perfect for a wholesome, energy-packed dinner.

NUTRITION

246kcal
Protein
33.3g
Fat
5.4g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Tempeh

1 cup Roasted Broccoli

1/4 cup Cooked Quinoa

1 tbsp Lemon Juice

1/2 tsp Smoked Paprika

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Slice the tempeh into 1/4-inch thick pieces and marinate in a mixture of lemon juice, smoked paprika, garlic powder, salt, and pepper for at least 15 minutes.

  • 2

    Preheat your grill or grill pan over medium heat. Lightly spray with a nonstick spray if needed.

  • 3

    Grill the tempeh slices for about 3-4 minutes per side until grill marks appear and the tempeh is heated through.

  • 4

    Meanwhile, preheat the oven to 400°F. Toss broccoli florets with a light spray of olive oil (optional), salt, and pepper, and spread them on a baking sheet.

  • 5

    Roast the broccoli for about 10-12 minutes until tender and slightly crispy on the edges.

  • 6

    Prepare quinoa according to package instructions if not already cooked; for a quick version use pre-cooked quinoa and warm it up gently.

  • 7

    Plate the dish by layering the grilled tempeh with roasted broccoli and a side of quinoa. Drizzle some extra lemon juice if desired and serve immediately.