Crispy Tempeh Power Bowl with Lentils and Roasted Vegetables

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

Crispy Tempeh Power Bowl with Lentils and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Lentils and Roasted Vegetables

Savor a vibrant, protein-packed vegan power bowl featuring crispy, spiced tempeh, earthy lentils, and roasted red bell pepper and zucchini. This hearty bowl is balanced with tangy lemon and a hint of smoked paprika, offering layers of flavor and a satisfying, crunchy texture perfect for lunch.

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NUTRITION

495kcal
Protein
41.5g
Fat
22.3g
Carbs
46.0g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

100g Cooked Lentils

75g Red Bell Pepper

75g Zucchini

1 tsp Olive Oil

1 Lemon Wedge

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly drizzle with olive oil.

  • 2

    Cut the tempeh into 1/2-inch cubes. In a bowl, toss the tempeh with smoked paprika, garlic powder, salt, and pepper to coat evenly.

  • 3

    Dice the red bell pepper and zucchini into similar bite-sized pieces. Place them on the baking sheet with the tempeh.

  • 4

    Roast the tempeh and vegetables in the preheated oven for about 20-25 minutes, stirring halfway through, until the tempeh is crispy and the vegetables are tender with slight char marks.

  • 5

    While roasting, gently warm the cooked lentils in a small saucepan over low heat, seasoning lightly with salt and pepper if desired.

  • 6

    Assemble your bowl by first layering the warmed lentils, then adding the roasted tempeh and vegetables.

  • 7

    Finish with a squeeze of fresh lemon over the top for brightness. Toss gently and serve immediately.

Crispy Tempeh Power Bowl with Lentils and Roasted Vegetables

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

Crispy Tempeh Power Bowl with Lentils and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Lentils and Roasted Vegetables

Savor a vibrant, protein-packed vegan power bowl featuring crispy, spiced tempeh, earthy lentils, and roasted red bell pepper and zucchini. This hearty bowl is balanced with tangy lemon and a hint of smoked paprika, offering layers of flavor and a satisfying, crunchy texture perfect for lunch.

NUTRITION

495kcal
Protein
41.5g
Fat
22.3g
Carbs
46.0g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

100g Cooked Lentils

75g Red Bell Pepper

75g Zucchini

1 tsp Olive Oil

1 Lemon Wedge

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly drizzle with olive oil.

  • 2

    Cut the tempeh into 1/2-inch cubes. In a bowl, toss the tempeh with smoked paprika, garlic powder, salt, and pepper to coat evenly.

  • 3

    Dice the red bell pepper and zucchini into similar bite-sized pieces. Place them on the baking sheet with the tempeh.

  • 4

    Roast the tempeh and vegetables in the preheated oven for about 20-25 minutes, stirring halfway through, until the tempeh is crispy and the vegetables are tender with slight char marks.

  • 5

    While roasting, gently warm the cooked lentils in a small saucepan over low heat, seasoning lightly with salt and pepper if desired.

  • 6

    Assemble your bowl by first layering the warmed lentils, then adding the roasted tempeh and vegetables.

  • 7

    Finish with a squeeze of fresh lemon over the top for brightness. Toss gently and serve immediately.