YOUR SOLIN GENERATED RECIPE
Crispy Tempeh and Lentil Power Bowl with Roasted Broccoli
Pan-seared tempeh and tender lentils served with oven-roasted broccoli florets, finished with a dusting of savory nutritional yeast and a bright squeeze of lemon.
INGREDIENTS
130g Tempeh, sliced
180g Cooked Lentils
100g Broccoli florets
1 tbsp Tamari
1 tbsp Nutritional Yeast
1 tsp Lemon juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets with a teaspoon of tamari and spread them on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
While the broccoli roasts, heat a non-stick skillet over medium heat.
Add the sliced tempeh to the skillet and sear for 3-4 minutes per side until golden brown and crispy.
In a small saucepan or microwave-safe bowl, gently warm the pre-cooked lentils.
Assemble the bowl by placing the lentils at the base, followed by the roasted broccoli and crispy tempeh.
Drizzle with the remaining tamari and fresh lemon juice.
Sprinkle the nutritional yeast over the top for a cheesy, savory finish.