Grilled Tempeh with Roasted Broccoli and Quinoa

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

Grilled Tempeh with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Roasted Broccoli and Quinoa

Char-grilled tempeh steaks marinated in savory liquid aminos, served over fluffy quinoa with tender roasted broccoli florets and a squeeze of fresh lemon.

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NUTRITION

365kcal
Protein
32.0g
Fat
17.1g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh, sliced into steaks

150g Broccoli florets

15g Cooked Quinoa

1 tbsp Liquid Aminos (for marinade)

1/2 tsp Garlic powder

1/2 Fresh Lemon

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PREPARATION

  • 1

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

  • 2

    Place the broccoli florets on the baking sheet, season with a pinch of sea salt, and roast for 15-20 minutes until the edges are tender.

  • 3

    While the broccoli roasts, whisk together the liquid aminos and garlic powder in a shallow dish.

  • 4

    Place the tempeh steaks in the marinade for 5-10 minutes, turning once to coat evenly.

  • 5

    Heat a non-stick grill pan over medium-high heat and grill the tempeh for 3-4 minutes per side until distinct char marks appear.

  • 6

    Warm the pre-cooked quinoa and place it in the center of a plate.

  • 7

    Arrange the roasted broccoli and grilled tempeh over the quinoa.

  • 8

    Finish the dish with a generous squeeze of fresh lemon juice for a bright, zesty touch.

Grilled Tempeh with Roasted Broccoli and Quinoa

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

Grilled Tempeh with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Roasted Broccoli and Quinoa

Char-grilled tempeh steaks marinated in savory liquid aminos, served over fluffy quinoa with tender roasted broccoli florets and a squeeze of fresh lemon.

NUTRITION

365kcal
Protein
32.0g
Fat
17.1g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh, sliced into steaks

150g Broccoli florets

15g Cooked Quinoa

1 tbsp Liquid Aminos (for marinade)

1/2 tsp Garlic powder

1/2 Fresh Lemon

PREPARATION

  • 1

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

  • 2

    Place the broccoli florets on the baking sheet, season with a pinch of sea salt, and roast for 15-20 minutes until the edges are tender.

  • 3

    While the broccoli roasts, whisk together the liquid aminos and garlic powder in a shallow dish.

  • 4

    Place the tempeh steaks in the marinade for 5-10 minutes, turning once to coat evenly.

  • 5

    Heat a non-stick grill pan over medium-high heat and grill the tempeh for 3-4 minutes per side until distinct char marks appear.

  • 6

    Warm the pre-cooked quinoa and place it in the center of a plate.

  • 7

    Arrange the roasted broccoli and grilled tempeh over the quinoa.

  • 8

    Finish the dish with a generous squeeze of fresh lemon juice for a bright, zesty touch.