Crispy Tempeh and Lentil Power Bowl with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Lentil Power Bowl with Roasted Vegetables

Pan-seared tempeh and tender lentils served with oven-roasted broccoli and peppers, finished with a squeeze of lemon and toasted nutritional yeast for a savory crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

444kcal
Protein
41.5g
Fat
17.7g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh, sliced

80g Cooked Lentils

80g Broccoli florets

50g Red Bell Pepper, sliced

1 tbsp Nutritional Yeast

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the broccoli florets and sliced red bell peppers on a baking sheet lined with parchment paper, season with a pinch of salt, and roast for 15-20 minutes until tender.

  • 3

    While vegetables roast, slice the tempeh into thin strips and heat a non-stick skillet over medium-high heat.

  • 4

    Sear the tempeh strips for 3-4 minutes per side until they are golden brown and crispy.

  • 5

    Warm the pre-cooked lentils in a small pot or microwave until heated through.

  • 6

    Assemble the bowl by placing the lentils at the base, then topping with the roasted vegetables and crispy tempeh.

  • 7

    Drizzle with fresh lemon juice and sprinkle the nutritional yeast over the top for a savory, cheesy finish.

Crispy Tempeh and Lentil Power Bowl with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Lentil Power Bowl with Roasted Vegetables

Pan-seared tempeh and tender lentils served with oven-roasted broccoli and peppers, finished with a squeeze of lemon and toasted nutritional yeast for a savory crunch.

NUTRITION

444kcal
Protein
41.5g
Fat
17.7g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh, sliced

80g Cooked Lentils

80g Broccoli florets

50g Red Bell Pepper, sliced

1 tbsp Nutritional Yeast

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the broccoli florets and sliced red bell peppers on a baking sheet lined with parchment paper, season with a pinch of salt, and roast for 15-20 minutes until tender.

  • 3

    While vegetables roast, slice the tempeh into thin strips and heat a non-stick skillet over medium-high heat.

  • 4

    Sear the tempeh strips for 3-4 minutes per side until they are golden brown and crispy.

  • 5

    Warm the pre-cooked lentils in a small pot or microwave until heated through.

  • 6

    Assemble the bowl by placing the lentils at the base, then topping with the roasted vegetables and crispy tempeh.

  • 7

    Drizzle with fresh lemon juice and sprinkle the nutritional yeast over the top for a savory, cheesy finish.