Grilled Tempeh with Roasted Broccoli and Lentils

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

Grilled Tempeh with Roasted Broccoli and Lentils

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Roasted Broccoli and Lentils

Savor a vibrant plate featuring marinated grilled tempeh paired with perfectly roasted broccoli and a serving of hearty lentils. This satisfying, protein-packed vegetarian dinner harmonizes smoky, nutty flavors with a tender bite, creating a balanced meal that delights both the palate and your nutritional goals.

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NUTRITION

395kcal
Protein
32.2g
Fat
14.4g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

100g Broccoli

100g Cooked Lentils

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 dash Black Pepper

1 pinch Salt

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Slice the tempeh into 1/4-inch thick pieces. In a small bowl, whisk together lemon juice, a drizzle of olive oil, minced garlic, salt, and black pepper. Brush the tempeh slices with the marinade and let sit for 10 minutes.

  • 3

    Meanwhile, preheat your oven to 400°F (200°C). Toss the broccoli florets with olive oil, salt, and black pepper. Spread them evenly on a baking sheet.

  • 4

    Roast the broccoli in the oven for about 15-20 minutes until tender and slightly crispy on the edges.

  • 5

    Grill the marinated tempeh slices for approximately 3-4 minutes per side, until grill marks appear and the tempeh is heated through.

  • 6

    To assemble the plate, layer a serving of cooked lentils, add the grilled tempeh slices, and top with roasted broccoli. Drizzle any extra pan juices over the dish if desired.

  • 7

    Serve warm and enjoy your nutrient-dense, flavorful dinner.

Grilled Tempeh with Roasted Broccoli and Lentils

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

Grilled Tempeh with Roasted Broccoli and Lentils

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Roasted Broccoli and Lentils

Savor a vibrant plate featuring marinated grilled tempeh paired with perfectly roasted broccoli and a serving of hearty lentils. This satisfying, protein-packed vegetarian dinner harmonizes smoky, nutty flavors with a tender bite, creating a balanced meal that delights both the palate and your nutritional goals.

NUTRITION

395kcal
Protein
32.2g
Fat
14.4g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

100g Broccoli

100g Cooked Lentils

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 dash Black Pepper

1 pinch Salt

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Slice the tempeh into 1/4-inch thick pieces. In a small bowl, whisk together lemon juice, a drizzle of olive oil, minced garlic, salt, and black pepper. Brush the tempeh slices with the marinade and let sit for 10 minutes.

  • 3

    Meanwhile, preheat your oven to 400°F (200°C). Toss the broccoli florets with olive oil, salt, and black pepper. Spread them evenly on a baking sheet.

  • 4

    Roast the broccoli in the oven for about 15-20 minutes until tender and slightly crispy on the edges.

  • 5

    Grill the marinated tempeh slices for approximately 3-4 minutes per side, until grill marks appear and the tempeh is heated through.

  • 6

    To assemble the plate, layer a serving of cooked lentils, add the grilled tempeh slices, and top with roasted broccoli. Drizzle any extra pan juices over the dish if desired.

  • 7

    Serve warm and enjoy your nutrient-dense, flavorful dinner.