Crispy Baked Tempeh with Roasted Broccoli and Sweet Potatoes

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

Crispy Baked Tempeh with Roasted Broccoli and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tempeh with Roasted Broccoli and Sweet Potatoes

Savor the delightful crunch of marinated tempeh paired with tender roasted broccoli and sweet potatoes. This dish offers a balanced mix of protein and hearty vegetables, roasted to perfection with a hint of smoky paprika and garlic, making it a versatile meal suitable for any time of day.

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NUTRITION

527kcal
Protein
36.7g
Fat
23.6g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

150g Broccoli

150g Sweet Potato

1 teaspoon Olive Oil

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the tempeh into bite-sized cubes or slices. In a bowl, toss the tempeh with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.

  • 3

    Peel and dice the sweet potato into 1-inch cubes. Separate the broccoli into florets.

  • 4

    On the baking sheet, spread out the tempeh, sweet potato cubes, and broccoli florets in a single layer. Make sure they are not too crowded to ensure even roasting.

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until tempeh is crispy on the edges and the vegetables are tender.

  • 6

    Remove from the oven, adjust seasoning if necessary, and serve warm.

Crispy Baked Tempeh with Roasted Broccoli and Sweet Potatoes

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

Crispy Baked Tempeh with Roasted Broccoli and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tempeh with Roasted Broccoli and Sweet Potatoes

Savor the delightful crunch of marinated tempeh paired with tender roasted broccoli and sweet potatoes. This dish offers a balanced mix of protein and hearty vegetables, roasted to perfection with a hint of smoky paprika and garlic, making it a versatile meal suitable for any time of day.

NUTRITION

527kcal
Protein
36.7g
Fat
23.6g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

150g Broccoli

150g Sweet Potato

1 teaspoon Olive Oil

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the tempeh into bite-sized cubes or slices. In a bowl, toss the tempeh with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.

  • 3

    Peel and dice the sweet potato into 1-inch cubes. Separate the broccoli into florets.

  • 4

    On the baking sheet, spread out the tempeh, sweet potato cubes, and broccoli florets in a single layer. Make sure they are not too crowded to ensure even roasting.

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until tempeh is crispy on the edges and the vegetables are tender.

  • 6

    Remove from the oven, adjust seasoning if necessary, and serve warm.