Crispy Tempeh Power Bowl with Lentils and Roasted Broccoli

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

Crispy Tempeh Power Bowl with Lentils and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Lentils and Roasted Broccoli

Enjoy a vibrant vegan power bowl featuring crispy, lightly dusted tempeh paired with hearty lentils and oven-roasted broccoli. This bowl balances textures and flavors with a satisfying crunch from the tempeh coating while delivering a nourishing punch perfect for a midday boost.

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NUTRITION

445kcal
Protein
39g
Fat
15.8g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

125 grams Tempeh

100 grams Cooked Lentils

150 grams Broccoli

5 grams Chickpea Flour

0.5 teaspoon Olive Oil

Seasonings (garlic powder, smoked paprika, salt, pepper)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Cut the tempeh into bite-sized cubes or strips. In a small bowl, mix chickpea flour with garlic powder, smoked paprika, salt, and pepper.

  • 3

    Lightly toss the tempeh pieces in the chickpea flour mixture until evenly coated.

  • 4

    Place the tempeh on a separate baking tray and roast in the preheated oven for about 15-18 minutes until crisp, flipping halfway through.

  • 5

    Meanwhile, cut the broccoli into florets. Toss with olive oil and a pinch of salt and pepper, then spread evenly on the prepared baking sheet.

  • 6

    Roast the broccoli in the oven for about 12-15 minutes until edges are slightly crispy.

  • 7

    In a bowl, combine the roasted tempeh, broccoli, and cooked lentils. Give the bowl a gentle toss to mix the flavors.

  • 8

    Adjust seasonings if needed and serve warm.

Crispy Tempeh Power Bowl with Lentils and Roasted Broccoli

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

Crispy Tempeh Power Bowl with Lentils and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Lentils and Roasted Broccoli

Enjoy a vibrant vegan power bowl featuring crispy, lightly dusted tempeh paired with hearty lentils and oven-roasted broccoli. This bowl balances textures and flavors with a satisfying crunch from the tempeh coating while delivering a nourishing punch perfect for a midday boost.

NUTRITION

445kcal
Protein
39g
Fat
15.8g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

125 grams Tempeh

100 grams Cooked Lentils

150 grams Broccoli

5 grams Chickpea Flour

0.5 teaspoon Olive Oil

Seasonings (garlic powder, smoked paprika, salt, pepper)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Cut the tempeh into bite-sized cubes or strips. In a small bowl, mix chickpea flour with garlic powder, smoked paprika, salt, and pepper.

  • 3

    Lightly toss the tempeh pieces in the chickpea flour mixture until evenly coated.

  • 4

    Place the tempeh on a separate baking tray and roast in the preheated oven for about 15-18 minutes until crisp, flipping halfway through.

  • 5

    Meanwhile, cut the broccoli into florets. Toss with olive oil and a pinch of salt and pepper, then spread evenly on the prepared baking sheet.

  • 6

    Roast the broccoli in the oven for about 12-15 minutes until edges are slightly crispy.

  • 7

    In a bowl, combine the roasted tempeh, broccoli, and cooked lentils. Give the bowl a gentle toss to mix the flavors.

  • 8

    Adjust seasonings if needed and serve warm.