Baked Tempeh with Roasted Broccoli and Quinoa

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

Baked Tempeh with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Tempeh with Roasted Broccoli and Quinoa

Enjoy a hearty vegetarian dinner featuring marinated baked tempeh paired with tender roasted broccoli and fluffy quinoa. The dish is balanced with a robust blend of garlic, lemon, and olive oil, creating a satisfying meal with delightful savory notes and a crisp finish.

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NUTRITION

541kcal
Protein
40.0g
Fat
21.1g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

40g dry Quinoa

150g Broccoli

1 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

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

  • 2

    Cut the tempeh into bite-sized cubes and gently steam for 10 minutes to remove any bitterness.

  • 3

    In a bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper. Toss the tempeh cubes in the marinade and let sit for 10 minutes.

  • 4

    Spread the marinated tempeh on a baking sheet lined with parchment paper. Bake for 20-25 minutes, turning halfway through for even browning.

  • 5

    While the tempeh is baking, rinse 40g of dry quinoa thoroughly and cook according to package instructions.

  • 6

    Toss the broccoli florets with a drizzle of olive oil, salt, and pepper, then roast on a separate baking sheet in the oven for 15-20 minutes until tender and slightly charred.

  • 7

    Serve the baked tempeh alongside the roasted broccoli and a bed of fluffy quinoa.

Baked Tempeh with Roasted Broccoli and Quinoa

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

Baked Tempeh with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Tempeh with Roasted Broccoli and Quinoa

Enjoy a hearty vegetarian dinner featuring marinated baked tempeh paired with tender roasted broccoli and fluffy quinoa. The dish is balanced with a robust blend of garlic, lemon, and olive oil, creating a satisfying meal with delightful savory notes and a crisp finish.

NUTRITION

541kcal
Protein
40.0g
Fat
21.1g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

40g dry Quinoa

150g Broccoli

1 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

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

  • 2

    Cut the tempeh into bite-sized cubes and gently steam for 10 minutes to remove any bitterness.

  • 3

    In a bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper. Toss the tempeh cubes in the marinade and let sit for 10 minutes.

  • 4

    Spread the marinated tempeh on a baking sheet lined with parchment paper. Bake for 20-25 minutes, turning halfway through for even browning.

  • 5

    While the tempeh is baking, rinse 40g of dry quinoa thoroughly and cook according to package instructions.

  • 6

    Toss the broccoli florets with a drizzle of olive oil, salt, and pepper, then roast on a separate baking sheet in the oven for 15-20 minutes until tender and slightly charred.

  • 7

    Serve the baked tempeh alongside the roasted broccoli and a bed of fluffy quinoa.