Seared Tempeh with Roasted Broccoli and Quinoa

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

Seared Tempeh with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tempeh with Roasted Broccoli and Quinoa

Enjoy a vibrant, protein-packed vegan dinner featuring perfectly seared tempeh accompanied by tender roasted broccoli and light, fluffy quinoa. This dish marries earthy flavors with a bright, savory finish, making it an ideal clean-eating meal that keeps you within your calorie and protein targets.

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NUTRITION

422kcal
Protein
34.7g
Fat
19.3g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

140 grams Tempeh

1/3 cup cooked Quinoa

1 cup Roasted Broccoli

1/2 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the tempeh into 1/2-inch slices and lightly score on both sides.

  • 3

    Season the tempeh slices with salt, pepper, and garlic powder.

  • 4

    Heat a non-stick skillet over medium-high heat and add the 1/2 teaspoon of olive oil.

  • 5

    Sear the tempeh for about 3-4 minutes per side until golden and crispy. Remove from the skillet.

  • 6

    Meanwhile, toss the broccoli florets with a pinch of salt, pepper, and a drizzle of olive oil if desired, and spread on a baking sheet.

  • 7

    Roast the broccoli in the preheated oven for 12-15 minutes until tender and slightly browned.

  • 8

    Prepare the quinoa according to package instructions if not already cooked; for this recipe, use about 1/3 cup of cooked quinoa.

  • 9

    Plate the dish by serving the seared tempeh alongside the roasted broccoli and a serving of quinoa.

  • 10

    Enjoy your nutrient-dense, flavorful vegan dinner!

Seared Tempeh with Roasted Broccoli and Quinoa

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

Seared Tempeh with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tempeh with Roasted Broccoli and Quinoa

Enjoy a vibrant, protein-packed vegan dinner featuring perfectly seared tempeh accompanied by tender roasted broccoli and light, fluffy quinoa. This dish marries earthy flavors with a bright, savory finish, making it an ideal clean-eating meal that keeps you within your calorie and protein targets.

NUTRITION

422kcal
Protein
34.7g
Fat
19.3g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

140 grams Tempeh

1/3 cup cooked Quinoa

1 cup Roasted Broccoli

1/2 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the tempeh into 1/2-inch slices and lightly score on both sides.

  • 3

    Season the tempeh slices with salt, pepper, and garlic powder.

  • 4

    Heat a non-stick skillet over medium-high heat and add the 1/2 teaspoon of olive oil.

  • 5

    Sear the tempeh for about 3-4 minutes per side until golden and crispy. Remove from the skillet.

  • 6

    Meanwhile, toss the broccoli florets with a pinch of salt, pepper, and a drizzle of olive oil if desired, and spread on a baking sheet.

  • 7

    Roast the broccoli in the preheated oven for 12-15 minutes until tender and slightly browned.

  • 8

    Prepare the quinoa according to package instructions if not already cooked; for this recipe, use about 1/3 cup of cooked quinoa.

  • 9

    Plate the dish by serving the seared tempeh alongside the roasted broccoli and a serving of quinoa.

  • 10

    Enjoy your nutrient-dense, flavorful vegan dinner!