YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan Tempeh with Roasted Broccoli and Bell Peppers
Enjoy a vibrant and protein-packed meal featuring crispy, marinated tempeh alongside tender roasted broccoli and sweet bell peppers. The dish is simply seasoned and baked on a sheet pan to bring out natural flavors and ensure minimal cleanup, making it a perfect balanced option for any meal of the day.
INGREDIENTS
200g Tempeh
200g Broccoli
150g Red Bell Pepper
0.5 tbsp Olive Oil
1 tbsp Soy Sauce
2 cloves Garlic
1 tsp Smoked Paprika
0.5 tsp Black Pepper
1 pinch Salt
PREPARATION
Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
Slice the tempeh into thin strips or cubes. In a bowl, combine the soy sauce, olive oil, minced garlic, smoked paprika, black pepper, and a pinch of salt to create a marinade.
Toss the tempeh in the marinade ensuring every piece is coated. Allow it to sit for at least 10 minutes to absorb the flavors.
Cut the broccoli into florets and slice the red bell pepper into strips. Spread them evenly on the sheet pan.
Nestle the marinated tempeh among the vegetables on the pan. Drizzle any remaining marinade over the veggies.
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the tempeh is crispy around the edges and vegetables are tender.
Remove from the oven and serve warm. Enjoy your crispy, nutrient-packed dish!