Crispy Baked Tempeh with Roasted Broccoli and Bell Peppers

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

Crispy Baked Tempeh with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tempeh with Roasted Broccoli and Bell Peppers

Enjoy a delicious, plant-powered dish featuring marinated, crispy baked tempeh paired perfectly with vibrant roasted broccoli and sweet bell peppers. This balanced meal brings together robust textures and flavors, with a satisfying crunch that makes each bite both hearty and refreshing.

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NUTRITION

517kcal
Protein
35.5g
Fat
31.7g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

150g Broccoli

1 medium Bell Pepper

1 tablespoon Olive Oil

1 tablespoon Tamari or Soy Sauce

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

Pinch Black Pepper

Salt to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Cut the tempeh into bite-sized cubes or strips. In a bowl, combine tempeh with tamari (or soy sauce), garlic powder, smoked paprika, black pepper, and a pinch of salt to marinate for at least 10 minutes.

  • 3

    Meanwhile, cut the broccoli into florets and slice the bell pepper into strips.

  • 4

    Place the roasted vegetables on the baking sheet, drizzle with olive oil, and toss to evenly coat. Arrange the marinated tempeh pieces among the vegetables.

  • 5

    Bake in the oven for 20-25 minutes, turning halfway through, until the tempeh is crispy on the edges and the vegetables are tender with roasted char.

  • 6

    Serve immediately and enjoy this crunchy, flavorful dish either as a fulfilling dinner or as a hearty meal option any time of day.

Crispy Baked Tempeh with Roasted Broccoli and Bell Peppers

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

Crispy Baked Tempeh with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tempeh with Roasted Broccoli and Bell Peppers

Enjoy a delicious, plant-powered dish featuring marinated, crispy baked tempeh paired perfectly with vibrant roasted broccoli and sweet bell peppers. This balanced meal brings together robust textures and flavors, with a satisfying crunch that makes each bite both hearty and refreshing.

NUTRITION

517kcal
Protein
35.5g
Fat
31.7g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

150g Broccoli

1 medium Bell Pepper

1 tablespoon Olive Oil

1 tablespoon Tamari or Soy Sauce

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

Pinch Black Pepper

Salt to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Cut the tempeh into bite-sized cubes or strips. In a bowl, combine tempeh with tamari (or soy sauce), garlic powder, smoked paprika, black pepper, and a pinch of salt to marinate for at least 10 minutes.

  • 3

    Meanwhile, cut the broccoli into florets and slice the bell pepper into strips.

  • 4

    Place the roasted vegetables on the baking sheet, drizzle with olive oil, and toss to evenly coat. Arrange the marinated tempeh pieces among the vegetables.

  • 5

    Bake in the oven for 20-25 minutes, turning halfway through, until the tempeh is crispy on the edges and the vegetables are tender with roasted char.

  • 6

    Serve immediately and enjoy this crunchy, flavorful dish either as a fulfilling dinner or as a hearty meal option any time of day.