Crispy Tempeh and Lentil Power Bowl with Roasted Broccoli

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

Crispy Tempeh and Lentil Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Lentil Power Bowl with Roasted Broccoli

Enjoy a vibrant plant-based power bowl featuring crispy, marinated tempeh paired with hearty lentils, lightly roasted broccoli, and a hint of fresh spinach. The dish is finished with aromatic spices and a squeeze of lemon, creating a delicious balance of textures and flavors perfect for a revitalizing lunch.

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NUTRITION

347kcal
Protein
33.4g
Fat
13.7g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

60g Cooked Lentils

80g Broccoli

20g Fresh Spinach

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt and Pepper to taste

1 Tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Slice the tempeh into bite-size pieces. In a mixing bowl, toss the tempeh with garlic powder, smoked paprika, a pinch of salt, and pepper.

  • 3

    Spread the seasoned tempeh pieces on the prepared baking sheet. Roast in the oven for about 15-20 minutes, flipping halfway through, until the edges are crispy.

  • 4

    While the tempeh roasts, prepare the lentils if not already cooked. Warm them gently in a small saucepan with a pinch of salt.

  • 5

    Chop the broccoli into florets. Either roast separately or during the last 10 minutes with the tempeh, ensuring they are lightly tender and slightly charred.

  • 6

    In a bowl, layer the roasted tempeh, lentils, and broccoli. Top with fresh spinach.

  • 7

    Drizzle lemon juice over the bowl for a bright finish and toss gently to combine all the flavors before serving.

Crispy Tempeh and Lentil Power Bowl with Roasted Broccoli

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

Crispy Tempeh and Lentil Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Lentil Power Bowl with Roasted Broccoli

Enjoy a vibrant plant-based power bowl featuring crispy, marinated tempeh paired with hearty lentils, lightly roasted broccoli, and a hint of fresh spinach. The dish is finished with aromatic spices and a squeeze of lemon, creating a delicious balance of textures and flavors perfect for a revitalizing lunch.

NUTRITION

347kcal
Protein
33.4g
Fat
13.7g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

60g Cooked Lentils

80g Broccoli

20g Fresh Spinach

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt and Pepper to taste

1 Tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Slice the tempeh into bite-size pieces. In a mixing bowl, toss the tempeh with garlic powder, smoked paprika, a pinch of salt, and pepper.

  • 3

    Spread the seasoned tempeh pieces on the prepared baking sheet. Roast in the oven for about 15-20 minutes, flipping halfway through, until the edges are crispy.

  • 4

    While the tempeh roasts, prepare the lentils if not already cooked. Warm them gently in a small saucepan with a pinch of salt.

  • 5

    Chop the broccoli into florets. Either roast separately or during the last 10 minutes with the tempeh, ensuring they are lightly tender and slightly charred.

  • 6

    In a bowl, layer the roasted tempeh, lentils, and broccoli. Top with fresh spinach.

  • 7

    Drizzle lemon juice over the bowl for a bright finish and toss gently to combine all the flavors before serving.