Crispy Baked Tempeh with Roasted Asparagus 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 Asparagus and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tempeh with Roasted Asparagus and Bell Peppers

Enjoy a delightful plant-based meal featuring crispy baked tempeh paired with vibrant roasted asparagus and sweet bell peppers. This dish brings together a satisfying crunch from the tempeh with the tender, caramelized vegetables, all elevated by a drizzle of olive oil and a sprinkle of fresh herbs.

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NUTRITION

499kcal
Protein
34.1g
Fat
30.9g
Carbs
34.0g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

150g Asparagus

150g Bell Peppers

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the tempeh into ½-inch thick strips or cubes. In a bowl, toss the tempeh with ½ tbsp of olive oil, garlic powder, smoked paprika, salt, and pepper.

  • 3

    Place the seasoned tempeh on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through until the tempeh gets a crispy, golden exterior.

  • 4

    While the tempeh bakes, trim the woody ends of the asparagus and cut the bell peppers into strips. Toss these vegetables with the remaining ½ tbsp olive oil, salt, and pepper on another baking sheet.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes, or until they are tender and slightly caramelized.

  • 6

    Once both the tempeh and vegetables are done, plate them together. Serve warm, and enjoy your crisp new twist on tempeh and roasted veggies!

Crispy Baked Tempeh with Roasted Asparagus 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 Asparagus and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tempeh with Roasted Asparagus and Bell Peppers

Enjoy a delightful plant-based meal featuring crispy baked tempeh paired with vibrant roasted asparagus and sweet bell peppers. This dish brings together a satisfying crunch from the tempeh with the tender, caramelized vegetables, all elevated by a drizzle of olive oil and a sprinkle of fresh herbs.

NUTRITION

499kcal
Protein
34.1g
Fat
30.9g
Carbs
34.0g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

150g Asparagus

150g Bell Peppers

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the tempeh into ½-inch thick strips or cubes. In a bowl, toss the tempeh with ½ tbsp of olive oil, garlic powder, smoked paprika, salt, and pepper.

  • 3

    Place the seasoned tempeh on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through until the tempeh gets a crispy, golden exterior.

  • 4

    While the tempeh bakes, trim the woody ends of the asparagus and cut the bell peppers into strips. Toss these vegetables with the remaining ½ tbsp olive oil, salt, and pepper on another baking sheet.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes, or until they are tender and slightly caramelized.

  • 6

    Once both the tempeh and vegetables are done, plate them together. Serve warm, and enjoy your crisp new twist on tempeh and roasted veggies!