Grilled Tempeh with Roasted Broccoli and Lentil Pilaf

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

Grilled Tempeh with Roasted Broccoli and Lentil Pilaf

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Roasted Broccoli and Lentil Pilaf

Savor a hearty and wholesome vegetarian dish featuring marinated grilled tempeh paired with perfectly roasted broccoli and a comforting lentil pilaf. Each bite delivers a beautiful balance of savory, nutty, and slightly earthy flavors enhanced by a touch of garlic and herbs, making it a delightful dinner option that is both nutritious and satisfying.

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NUTRITION

505kcal
Protein
41.3g
Fat
19.9g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh

120g Cooked Lentils

100g Broccoli

1 Tbsp Olive Oil

1 clove Garlic

1/2 cup Low-Sodium Vegetable Broth

1 tsp Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill (or grill pan) to medium-high heat and your oven to 400°F for roasting.

  • 2

    Slice the tempeh into strips or slabs and marinate it in a mixture of half the olive oil, minced garlic, cumin, salt, and pepper for at least 15 minutes.

  • 3

    While the tempeh marinates, prepare the lentil pilaf by warming the low-sodium vegetable broth in a small saucepan. Stir in the cooked lentils, season with a pinch of salt and pepper, and let it simmer on low heat to absorb the flavors.

  • 4

    Toss the broccoli florets with the remaining olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for about 15-20 minutes until the edges are crisp and lightly browned.

  • 5

    Grill the marinated tempeh for 3-4 minutes on each side until grill marks form and it is heated through.

  • 6

    To plate, serve a bed of warm lentil pilaf topped with grilled tempeh and nicely roasted broccoli. Enjoy your balanced, flavorful, vegetarian dinner!

Grilled Tempeh with Roasted Broccoli and Lentil Pilaf

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

Grilled Tempeh with Roasted Broccoli and Lentil Pilaf

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Roasted Broccoli and Lentil Pilaf

Savor a hearty and wholesome vegetarian dish featuring marinated grilled tempeh paired with perfectly roasted broccoli and a comforting lentil pilaf. Each bite delivers a beautiful balance of savory, nutty, and slightly earthy flavors enhanced by a touch of garlic and herbs, making it a delightful dinner option that is both nutritious and satisfying.

NUTRITION

505kcal
Protein
41.3g
Fat
19.9g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh

120g Cooked Lentils

100g Broccoli

1 Tbsp Olive Oil

1 clove Garlic

1/2 cup Low-Sodium Vegetable Broth

1 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill (or grill pan) to medium-high heat and your oven to 400°F for roasting.

  • 2

    Slice the tempeh into strips or slabs and marinate it in a mixture of half the olive oil, minced garlic, cumin, salt, and pepper for at least 15 minutes.

  • 3

    While the tempeh marinates, prepare the lentil pilaf by warming the low-sodium vegetable broth in a small saucepan. Stir in the cooked lentils, season with a pinch of salt and pepper, and let it simmer on low heat to absorb the flavors.

  • 4

    Toss the broccoli florets with the remaining olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for about 15-20 minutes until the edges are crisp and lightly browned.

  • 5

    Grill the marinated tempeh for 3-4 minutes on each side until grill marks form and it is heated through.

  • 6

    To plate, serve a bed of warm lentil pilaf topped with grilled tempeh and nicely roasted broccoli. Enjoy your balanced, flavorful, vegetarian dinner!