YOUR SOLIN GENERATED RECIPE
Lentil and Tempeh Power Bowl with Roasted Broccoli
A vibrant, protein-packed bowl featuring seared tempeh and tender lentils, accented by bright lemon juice and perfectly roasted broccoli. This dish delivers a clean, satisfying flavor profile with a hearty texture perfect for midday energy.
INGREDIENTS
140 grams Tempeh
0.6 cup Cooked Lentils (approx. 120g)
1 cup Broccoli florets
1 tablespoon Fresh Lemon Juice
1/4 teaspoon Garlic Powder
A pinch of Salt
A pinch of Black Pepper
PREPARATION
Preheat the oven to 400°F.
Cut the tempeh into bite-sized cubes. In a bowl, toss the tempeh with lemon juice, garlic powder, salt, and black pepper. Let it marinate for about 10 minutes.
On a baking sheet lined with parchment paper, spread the broccoli florets. For a lower calorie option, lightly mist with water and season with a pinch of salt and pepper.
Roast the broccoli in the preheated oven for 15-20 minutes until tender and slightly caramelized.
While the broccoli is roasting, heat a non-stick skillet over medium heat. Add the marinated tempeh and cook for 5-7 minutes on each side until golden and heated through.
Warm the cooked lentils in a small saucepan over low heat or in the microwave for about 1-2 minutes.
Assemble the power bowl by layering the warm lentils, seared tempeh, and roasted broccoli in a bowl. Drizzle any remaining lemon juice over the top for extra brightness.
Serve immediately and enjoy your protein-packed vegan power bowl.