Herb-Grilled Tempeh with Roasted Broccoli and Chickpeas

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

Herb-Grilled Tempeh with Roasted Broccoli and Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Tempeh with Roasted Broccoli and Chickpeas

Savor the delightful union of nutty, marinated tempeh grilled to perfection alongside oven-roasted broccoli and crispy chickpeas. This vibrant, vegan dish bursts with aromatic herbs and a satisfying blend of textures, offering both a flavorful and balanced meal that's as visually appealing as it is nutritious.

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NUTRITION

535kcal
Protein
42.6g
Fat
23.7g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

100g Chickpeas

100g Broccoli

1 Tbsp Lemon Juice

1 Garlic Clove

1 tsp Fresh Thyme

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Slice the tempeh into even pieces and set aside.

  • 2

    In a small bowl, combine lemon juice, minced garlic, chopped fresh thyme, olive oil, salt, and pepper to create the marinade.

  • 3

    Pour the marinade over the tempeh slices, making sure they are well-coated. Allow them to marinate for at least 15 minutes.

  • 4

    Preheat the grill or a grill pan over medium heat. Grill the tempeh slices for about 4-5 minutes on each side until grill marks appear and they are heated through.

  • 5

    Meanwhile, preheat your oven to 400°F (200°C). Toss broccoli florets and chickpeas with a dash of olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the broccoli and chickpeas in the oven for 15-20 minutes, stirring halfway through, until the broccoli is tender and the chickpeas are lightly crispy.

  • 7

    Plate the grilled tempeh alongside the roasted broccoli and chickpeas. Optionally drizzle any leftover marinade over the top for extra flavor.

  • 8

    Serve warm and enjoy your nutrient-packed vegan dinner.

Herb-Grilled Tempeh with Roasted Broccoli and Chickpeas

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

Herb-Grilled Tempeh with Roasted Broccoli and Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Tempeh with Roasted Broccoli and Chickpeas

Savor the delightful union of nutty, marinated tempeh grilled to perfection alongside oven-roasted broccoli and crispy chickpeas. This vibrant, vegan dish bursts with aromatic herbs and a satisfying blend of textures, offering both a flavorful and balanced meal that's as visually appealing as it is nutritious.

NUTRITION

535kcal
Protein
42.6g
Fat
23.7g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

100g Chickpeas

100g Broccoli

1 Tbsp Lemon Juice

1 Garlic Clove

1 tsp Fresh Thyme

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Slice the tempeh into even pieces and set aside.

  • 2

    In a small bowl, combine lemon juice, minced garlic, chopped fresh thyme, olive oil, salt, and pepper to create the marinade.

  • 3

    Pour the marinade over the tempeh slices, making sure they are well-coated. Allow them to marinate for at least 15 minutes.

  • 4

    Preheat the grill or a grill pan over medium heat. Grill the tempeh slices for about 4-5 minutes on each side until grill marks appear and they are heated through.

  • 5

    Meanwhile, preheat your oven to 400°F (200°C). Toss broccoli florets and chickpeas with a dash of olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the broccoli and chickpeas in the oven for 15-20 minutes, stirring halfway through, until the broccoli is tender and the chickpeas are lightly crispy.

  • 7

    Plate the grilled tempeh alongside the roasted broccoli and chickpeas. Optionally drizzle any leftover marinade over the top for extra flavor.

  • 8

    Serve warm and enjoy your nutrient-packed vegan dinner.