Herb-Roasted Lentil and Vegetable Sheet Pan with Pumpkin Seed Crumble

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

Herb-Roasted Lentil and Vegetable Sheet Pan with Pumpkin Seed Crumble

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Lentil and Vegetable Sheet Pan with Pumpkin Seed Crumble

Sheet-pan roasted lentils, tempeh, and colorful vegetables tossed in garden herbs and topped with a savory, toasted pumpkin seed crumble.

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NUTRITION

492kcal
Protein
43.9g
Fat
14.4g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked Lentils

3.5 oz Tempeh

1 cup Broccoli florets

0.5 cup diced Red Bell Pepper

3 tbsp Nutritional Yeast

0.5 tbsp Pumpkin Seeds

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PREPARATION

  • 1

    Preheat oven to 400°F and line a large sheet pan with parchment paper.

  • 2

    Steam the tempeh for 10 minutes to remove any bitterness, then pat dry and crumble into small bite-sized pieces.

  • 3

    In a large bowl, toss the cooked lentils, crumbled tempeh, broccoli florets, and diced red pepper with garlic powder, dried oregano, and dried thyme.

  • 4

    Spread the mixture evenly onto the prepared sheet pan in a single layer to ensure even roasting.

  • 5

    Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and the tempeh is slightly browned.

  • 6

    Pulse the pumpkin seeds and nutritional yeast in a small blender or food processor until they form a coarse, sandy crumble.

  • 7

    Remove the pan from the oven, sprinkle the pumpkin seed crumble over the top, and return to the oven for an additional 3-5 minutes until fragrant and toasted.

Herb-Roasted Lentil and Vegetable Sheet Pan with Pumpkin Seed Crumble

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

Herb-Roasted Lentil and Vegetable Sheet Pan with Pumpkin Seed Crumble

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Lentil and Vegetable Sheet Pan with Pumpkin Seed Crumble

Sheet-pan roasted lentils, tempeh, and colorful vegetables tossed in garden herbs and topped with a savory, toasted pumpkin seed crumble.

NUTRITION

492kcal
Protein
43.9g
Fat
14.4g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked Lentils

3.5 oz Tempeh

1 cup Broccoli florets

0.5 cup diced Red Bell Pepper

3 tbsp Nutritional Yeast

0.5 tbsp Pumpkin Seeds

PREPARATION

  • 1

    Preheat oven to 400°F and line a large sheet pan with parchment paper.

  • 2

    Steam the tempeh for 10 minutes to remove any bitterness, then pat dry and crumble into small bite-sized pieces.

  • 3

    In a large bowl, toss the cooked lentils, crumbled tempeh, broccoli florets, and diced red pepper with garlic powder, dried oregano, and dried thyme.

  • 4

    Spread the mixture evenly onto the prepared sheet pan in a single layer to ensure even roasting.

  • 5

    Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and the tempeh is slightly browned.

  • 6

    Pulse the pumpkin seeds and nutritional yeast in a small blender or food processor until they form a coarse, sandy crumble.

  • 7

    Remove the pan from the oven, sprinkle the pumpkin seed crumble over the top, and return to the oven for an additional 3-5 minutes until fragrant and toasted.