Lentil and Tempeh Protein Bowl with Roasted Broccoli

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

Lentil and Tempeh Protein Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Protein Bowl with Roasted Broccoli

Steamed tempeh and earthy lentils tossed with roasted broccoli and savory nutritional yeast, finished with a squeeze of bright lemon juice.

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NUTRITION

237kcal
Protein
31.2g
Fat
8.8g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

70g Tempeh, cubed

4 tbsp Nutritional Yeast

50g Broccoli florets

5g Cooked Lentils

1 tsp Lemon juice

1/4 tsp Garlic powder

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with lemon juice and garlic powder, then roast for 12-15 minutes until the edges are slightly tender.

  • 3

    While the broccoli roasts, steam the cubed tempeh for 10 minutes to remove any bitterness and soften the texture.

  • 4

    In a small bowl, combine the steamed tempeh, cooked lentils, and roasted broccoli.

  • 5

    Sprinkle the nutritional yeast over the mixture and toss thoroughly until the ingredients are well-coated.

  • 6

    Serve warm with an extra squeeze of lemon if desired.

Lentil and Tempeh Protein Bowl with Roasted Broccoli

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

Lentil and Tempeh Protein Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Protein Bowl with Roasted Broccoli

Steamed tempeh and earthy lentils tossed with roasted broccoli and savory nutritional yeast, finished with a squeeze of bright lemon juice.

NUTRITION

237kcal
Protein
31.2g
Fat
8.8g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

70g Tempeh, cubed

4 tbsp Nutritional Yeast

50g Broccoli florets

5g Cooked Lentils

1 tsp Lemon juice

1/4 tsp Garlic powder

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with lemon juice and garlic powder, then roast for 12-15 minutes until the edges are slightly tender.

  • 3

    While the broccoli roasts, steam the cubed tempeh for 10 minutes to remove any bitterness and soften the texture.

  • 4

    In a small bowl, combine the steamed tempeh, cooked lentils, and roasted broccoli.

  • 5

    Sprinkle the nutritional yeast over the mixture and toss thoroughly until the ingredients are well-coated.

  • 6

    Serve warm with an extra squeeze of lemon if desired.