YOUR SOLIN GENERATED RECIPE
Crispy Tempeh and Lentil Power Bowl with Roasted Broccoli
Pan-seared tempeh and tender lentils served over a bed of roasted broccoli florets, finished with a savory dust of nutritional yeast for a nutty, toasted finish.
INGREDIENTS
4.4 oz Tempeh
0.5 cup Cooked Lentils
1.5 cups Broccoli Florets
1 tbsp Nutritional Yeast
0.5 tbsp Tamari
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Steam the tempeh block for 10 minutes to remove any natural bitterness, then pat dry and cut into small cubes.
Toss the broccoli florets and tempeh cubes in a bowl with the tamari and a splash of water to coat evenly.
Spread the broccoli and tempeh on the baking sheet in a single layer.
Roast for 15-20 minutes, tossing halfway through, until the broccoli is tender and the tempeh is golden and crisp.
While roasting, gently warm the pre-cooked lentils in a small saucepan over low heat.
Assemble the bowl by placing the warm lentils at the base, followed by the roasted broccoli and crispy tempeh.
Top the entire bowl with nutritional yeast for a boost of savory flavor and protein.