Herb-Roasted Tempeh with Steamed Broccoli and Quinoa

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

Herb-Roasted Tempeh with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Steamed Broccoli and Quinoa

Savor the hearty texture of marinated tempeh roasted with fragrant herbs, accompanied by light, fluffy quinoa and vibrant steamed broccoli. This vegetarian dish delivers a satisfying balance of protein, fiber, and essential nutrients in every bite.

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NUTRITION

436kcal
Protein
31.8g
Fat
18.5g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

125 g Tempeh

1/2 cup Cooked Quinoa (~93g)

1 cup Steamed Broccoli

1/2 tsp Olive Oil

1 clove Garlic

1 sprig Fresh Thyme

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the tempeh into 1/2-inch thick pieces. In a bowl, combine the tempeh with olive oil, minced garlic, fresh thyme leaves (stripped from the sprig), and a pinch of salt and black pepper.

  • 3

    Let the tempeh marinate for at least 10 minutes to absorb the herb flavors.

  • 4

    Place the marinated tempeh on a lined baking tray and roast in the preheated oven for about 20 minutes, flipping halfway through for even browning.

  • 5

    While the tempeh is roasting, prepare the quinoa according to package instructions until fluffy. If not pre-cooked, simmer in water until the liquid is absorbed.

  • 6

    Steam the broccoli until it is bright green and just tender, about 5-7 minutes.

  • 7

    Plate the roasted tempeh alongside a serving of quinoa and steamed broccoli. Enjoy your balanced and vibrant vegetarian dinner.

Herb-Roasted Tempeh with Steamed Broccoli and Quinoa

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

Herb-Roasted Tempeh with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Steamed Broccoli and Quinoa

Savor the hearty texture of marinated tempeh roasted with fragrant herbs, accompanied by light, fluffy quinoa and vibrant steamed broccoli. This vegetarian dish delivers a satisfying balance of protein, fiber, and essential nutrients in every bite.

NUTRITION

436kcal
Protein
31.8g
Fat
18.5g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

125 g Tempeh

1/2 cup Cooked Quinoa (~93g)

1 cup Steamed Broccoli

1/2 tsp Olive Oil

1 clove Garlic

1 sprig Fresh Thyme

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the tempeh into 1/2-inch thick pieces. In a bowl, combine the tempeh with olive oil, minced garlic, fresh thyme leaves (stripped from the sprig), and a pinch of salt and black pepper.

  • 3

    Let the tempeh marinate for at least 10 minutes to absorb the herb flavors.

  • 4

    Place the marinated tempeh on a lined baking tray and roast in the preheated oven for about 20 minutes, flipping halfway through for even browning.

  • 5

    While the tempeh is roasting, prepare the quinoa according to package instructions until fluffy. If not pre-cooked, simmer in water until the liquid is absorbed.

  • 6

    Steam the broccoli until it is bright green and just tender, about 5-7 minutes.

  • 7

    Plate the roasted tempeh alongside a serving of quinoa and steamed broccoli. Enjoy your balanced and vibrant vegetarian dinner.