Name: Crispy Baked Tempeh with Herb Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Tempeh, sliced; 0.5 cup Cooked Quinoa; 2 cups Broccoli Florets; 1 tsp Olive Oil; 1 tbsp Tamari; 1 tbsp Fresh Lemon Juice; 0.5 tsp Garlic Powder; 1 tsp Dried Parsley

Crispy Baked Tempeh with Herb Quinoa and Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tempeh with Herb Quinoa and Roasted Broccoli

Oven-roasted marinated tempeh and charred broccoli florets served over a bed of fluffy herb-infused quinoa, finished with a bright and zesty squeeze of lemon.

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NUTRITION

Protein

43.2g

Fat

25.7g

Carbs

47.9g

SERVINGS

1 serving

INGREDIENTS

170g Tempeh, sliced

0.5 cup Cooked Quinoa

2 cups Broccoli Florets

1 tsp Olive Oil

1 tbsp Tamari

1 tbsp Fresh Lemon Juice

0.5 tsp Garlic Powder

1 tsp Dried Parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
In a medium bowl, toss the sliced tempeh with tamari and garlic powder until evenly coated.
3
Place the tempeh strips on one side of the baking sheet and the broccoli florets on the other side.
4
Drizzle the olive oil over the broccoli and toss lightly to coat.
5
Roast in the oven for 20-25 minutes, flipping the tempeh halfway through, until the tempeh is golden-brown and the broccoli is tender with charred edges.
6
While the tray roasts, combine the cooked quinoa with dried parsley and fresh lemon juice in a small bowl.
7
Divide the herb quinoa into a bowl and top with the crispy tempeh and roasted broccoli.