Grilled Tempeh with Creamy Quinoa and Roasted Brussels Sprouts

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

Grilled Tempeh with Creamy Quinoa and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy Quinoa and Roasted Brussels Sprouts

Enjoy a hearty vegetarian dinner featuring savory grilled tempeh marinated in lemon and garlic, paired with creamy quinoa and crispy roasted Brussels sprouts. Each bite delivers a delightful balance of textures and flavors, making this meal both satisfying and nourishing.

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NUTRITION

419kcal
Protein
33.2g
Fat
15.8g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

125 grams Tempeh

1/2 cup cooked Quinoa

1 cup roasted Brussels Sprouts

1 tbsp Lemon Juice

1 garlic clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Slice the tempeh into 1/4-inch thick pieces. In a small bowl, whisk together lemon juice, minced garlic, salt, and pepper.

  • 2

    Marinate the tempeh slices in the lemon-garlic mixture for at least 15 minutes to infuse flavor.

  • 3

    Preheat a grill or grill pan over medium heat. Grill the tempeh for about 3-4 minutes per side until grill marks form and the tempeh is heated through.

  • 4

    While the tempeh is grilling, prepare the quinoa according to package instructions, achieving a creamy consistency.

  • 5

    For the Brussels sprouts, toss them with a light sprinkle of salt and pepper and roast in an oven preheated to 400°F for about 20 minutes until edges are crispy.

  • 6

    Plate the dish by layering a bed of creamy quinoa, topping with grilled tempeh slices, and adding a generous serving of roasted Brussels sprouts. Serve warm.

Grilled Tempeh with Creamy Quinoa and Roasted Brussels Sprouts

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

Grilled Tempeh with Creamy Quinoa and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy Quinoa and Roasted Brussels Sprouts

Enjoy a hearty vegetarian dinner featuring savory grilled tempeh marinated in lemon and garlic, paired with creamy quinoa and crispy roasted Brussels sprouts. Each bite delivers a delightful balance of textures and flavors, making this meal both satisfying and nourishing.

NUTRITION

419kcal
Protein
33.2g
Fat
15.8g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

125 grams Tempeh

1/2 cup cooked Quinoa

1 cup roasted Brussels Sprouts

1 tbsp Lemon Juice

1 garlic clove

Salt and Pepper to taste

PREPARATION

  • 1

    Slice the tempeh into 1/4-inch thick pieces. In a small bowl, whisk together lemon juice, minced garlic, salt, and pepper.

  • 2

    Marinate the tempeh slices in the lemon-garlic mixture for at least 15 minutes to infuse flavor.

  • 3

    Preheat a grill or grill pan over medium heat. Grill the tempeh for about 3-4 minutes per side until grill marks form and the tempeh is heated through.

  • 4

    While the tempeh is grilling, prepare the quinoa according to package instructions, achieving a creamy consistency.

  • 5

    For the Brussels sprouts, toss them with a light sprinkle of salt and pepper and roast in an oven preheated to 400°F for about 20 minutes until edges are crispy.

  • 6

    Plate the dish by layering a bed of creamy quinoa, topping with grilled tempeh slices, and adding a generous serving of roasted Brussels sprouts. Serve warm.