Crispy Peanut Tempeh with Roasted Broccoli

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

Crispy Peanut Tempeh with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tempeh with Roasted Broccoli

Enjoy a bold fusion of textures and flavors with our Crispy Peanut Tempeh paired alongside perfectly roasted broccoli. The marinated tempeh gets a satisfying crisp while being enveloped in a creamy, tangy peanut drizzle. This dish not only provides a burst of umami and spice but also meets your clean-eating goals with balanced macros, making it ideal for a wholesome dinner.

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NUTRITION

508kcal
Protein
39.4g
Fat
32.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

150g Broccoli

1 tbsp Natural Peanut Butter

0.5 tbsp Olive Oil

1 tsp Soy Sauce

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Sriracha Sauce

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PREPARATION

  • 1

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

  • 2

    Cut the tempeh into bite-sized cubes. In a bowl, combine the tempeh with soy sauce, minced garlic, grated ginger, and sriracha sauce. Let it marinate for at least 10 minutes to absorb the flavors.

  • 3

    In a separate bowl, toss the broccoli florets with a drizzle of olive oil, salt, and pepper.

  • 4

    Arrange the marinated tempeh and broccoli on a baking sheet lined with parchment paper.

  • 5

    Roast in the preheated oven for 15-20 minutes, turning halfway, until the tempeh is crispy on the edges and the broccoli is tender with slight caramelization.

  • 6

    While roasting, prepare the peanut drizzle by mixing the natural peanut butter with a small splash of warm water until it reaches a smooth, drizzlable consistency.

  • 7

    After removing from the oven, drizzle the peanut sauce evenly over the crispy tempeh and roasted broccoli.

  • 8

    Serve immediately while hot and enjoy your nutritious, flavorful dish.

Crispy Peanut Tempeh with Roasted Broccoli

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

Crispy Peanut Tempeh with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tempeh with Roasted Broccoli

Enjoy a bold fusion of textures and flavors with our Crispy Peanut Tempeh paired alongside perfectly roasted broccoli. The marinated tempeh gets a satisfying crisp while being enveloped in a creamy, tangy peanut drizzle. This dish not only provides a burst of umami and spice but also meets your clean-eating goals with balanced macros, making it ideal for a wholesome dinner.

NUTRITION

508kcal
Protein
39.4g
Fat
32.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

150g Broccoli

1 tbsp Natural Peanut Butter

0.5 tbsp Olive Oil

1 tsp Soy Sauce

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Sriracha Sauce

PREPARATION

  • 1

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

  • 2

    Cut the tempeh into bite-sized cubes. In a bowl, combine the tempeh with soy sauce, minced garlic, grated ginger, and sriracha sauce. Let it marinate for at least 10 minutes to absorb the flavors.

  • 3

    In a separate bowl, toss the broccoli florets with a drizzle of olive oil, salt, and pepper.

  • 4

    Arrange the marinated tempeh and broccoli on a baking sheet lined with parchment paper.

  • 5

    Roast in the preheated oven for 15-20 minutes, turning halfway, until the tempeh is crispy on the edges and the broccoli is tender with slight caramelization.

  • 6

    While roasting, prepare the peanut drizzle by mixing the natural peanut butter with a small splash of warm water until it reaches a smooth, drizzlable consistency.

  • 7

    After removing from the oven, drizzle the peanut sauce evenly over the crispy tempeh and roasted broccoli.

  • 8

    Serve immediately while hot and enjoy your nutritious, flavorful dish.