Grilled Tempeh with Quinoa and Roasted Broccoli

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

Grilled Tempeh with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Quinoa and Roasted Broccoli

Savor this vibrant vegan lunch featuring perfectly grilled tempeh paired with fluffy quinoa and tender roasted broccoli. With a light citrus drizzle and a hint of olive oil, this dish offers an enticing mix of textures and flavors to fuel your day.

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NUTRITION

506kcal
Protein
34.1g
Fat
19.5g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Tempeh

0.75 cup cooked Quinoa

1 cup Broccoli

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F for roasting the broccoli.

  • 2

    Slice the tempeh into 1/4 inch thick slices and lightly score both sides to help absorb the marinade.

  • 3

    Marinate the tempeh slices in a mixture of lemon juice, salt, and pepper for at least 10 minutes.

  • 4

    While the tempeh marinates, prepare the quinoa according to package instructions if not already cooked.

  • 5

    Toss the broccoli florets with olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 6

    Roast the broccoli in the preheated oven for 15-20 minutes until tender and slightly crispy on the edges.

  • 7

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

  • 8

    Plate the cooked quinoa, top with grilled tempeh slices, and arrange the roasted broccoli on the side.

  • 9

    Finish with an extra drizzle of lemon juice if desired and serve warm.

Grilled Tempeh with Quinoa and Roasted Broccoli

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

Grilled Tempeh with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Quinoa and Roasted Broccoli

Savor this vibrant vegan lunch featuring perfectly grilled tempeh paired with fluffy quinoa and tender roasted broccoli. With a light citrus drizzle and a hint of olive oil, this dish offers an enticing mix of textures and flavors to fuel your day.

NUTRITION

506kcal
Protein
34.1g
Fat
19.5g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Tempeh

0.75 cup cooked Quinoa

1 cup Broccoli

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F for roasting the broccoli.

  • 2

    Slice the tempeh into 1/4 inch thick slices and lightly score both sides to help absorb the marinade.

  • 3

    Marinate the tempeh slices in a mixture of lemon juice, salt, and pepper for at least 10 minutes.

  • 4

    While the tempeh marinates, prepare the quinoa according to package instructions if not already cooked.

  • 5

    Toss the broccoli florets with olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 6

    Roast the broccoli in the preheated oven for 15-20 minutes until tender and slightly crispy on the edges.

  • 7

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

  • 8

    Plate the cooked quinoa, top with grilled tempeh slices, and arrange the roasted broccoli on the side.

  • 9

    Finish with an extra drizzle of lemon juice if desired and serve warm.