Crispy Tempeh with Roasted Sweet Potato and Broccoli

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

Crispy Tempeh with Roasted Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh with Roasted Sweet Potato and Broccoli

Enjoy a vibrant, whole foods plant-based lunch featuring crispy pan-fried tempeh paired with roasted sweet potato and lightly charred broccoli, finished off with a savory sprinkle of nutritional yeast for an extra burst of umami flavor.

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NUTRITION

437kcal
Protein
37.5g
Fat
12.9g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh

70g Sweet Potato

70g Broccoli

2 tbsp Nutritional Yeast

Olive Oil Spray

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PREPARATION

  • 1

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

  • 2

    Peel and cut the sweet potato into 1/2-inch cubes. Toss with a light spray of olive oil, salt, and pepper.

  • 3

    Cut the broccoli into small florets and lightly season with salt and pepper. Set aside.

  • 4

    Slice the tempeh into thin, bite-sized pieces. For extra crispiness, steam the tempeh for 10 minutes to remove any bitterness, then pat dry.

  • 5

    Heat a non-stick skillet over medium heat. Spray lightly with olive oil and add the tempeh slices. Cook for 3-4 minutes on each side until browned and crispy.

  • 6

    At the same time, roast the sweet potato cubes in the preheated oven for about 20 minutes, turning halfway, until tender and slightly caramelized. Add the broccoli for the last 10 minutes of roasting.

  • 7

    Once everything is cooked, plate the crispy tempeh alongside the roasted sweet potato and broccoli. Sprinkle the nutritional yeast evenly over the dish for a savory finish.

  • 8

    Serve immediately and enjoy your balanced, whole foods plant-based lunch.

Crispy Tempeh with Roasted Sweet Potato and Broccoli

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

Crispy Tempeh with Roasted Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh with Roasted Sweet Potato and Broccoli

Enjoy a vibrant, whole foods plant-based lunch featuring crispy pan-fried tempeh paired with roasted sweet potato and lightly charred broccoli, finished off with a savory sprinkle of nutritional yeast for an extra burst of umami flavor.

NUTRITION

437kcal
Protein
37.5g
Fat
12.9g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh

70g Sweet Potato

70g Broccoli

2 tbsp Nutritional Yeast

Olive Oil Spray

PREPARATION

  • 1

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

  • 2

    Peel and cut the sweet potato into 1/2-inch cubes. Toss with a light spray of olive oil, salt, and pepper.

  • 3

    Cut the broccoli into small florets and lightly season with salt and pepper. Set aside.

  • 4

    Slice the tempeh into thin, bite-sized pieces. For extra crispiness, steam the tempeh for 10 minutes to remove any bitterness, then pat dry.

  • 5

    Heat a non-stick skillet over medium heat. Spray lightly with olive oil and add the tempeh slices. Cook for 3-4 minutes on each side until browned and crispy.

  • 6

    At the same time, roast the sweet potato cubes in the preheated oven for about 20 minutes, turning halfway, until tender and slightly caramelized. Add the broccoli for the last 10 minutes of roasting.

  • 7

    Once everything is cooked, plate the crispy tempeh alongside the roasted sweet potato and broccoli. Sprinkle the nutritional yeast evenly over the dish for a savory finish.

  • 8

    Serve immediately and enjoy your balanced, whole foods plant-based lunch.