YOUR SOLIN GENERATED RECIPE
Grilled Tempeh with Roasted Broccoli and Quinoa
Grill-seared tempeh and roasted broccoli florets served over a bed of fluffy quinoa, topped with a dusting of savory nutritional yeast.
INGREDIENTS
150 grams Tempeh
74 grams Cooked Quinoa
136 grams Broccoli Florets
5 grams Nutritional Yeast
15 grams Tamari
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with a small splash of water or tamari and spread them evenly on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
Slice the tempeh into thin triangles and place them in a shallow bowl.
Whisk together the tamari with a pinch of garlic powder and smoked paprika, then pour over the tempeh to marinate for 5 minutes.
Heat a non-stick grill pan over medium-high heat and sear the tempeh triangles for 3-4 minutes per side until golden brown grill marks appear.
Warm the pre-cooked quinoa in a small saucepan or microwave until steaming.
Arrange the quinoa on a plate and top with the grilled tempeh and roasted broccoli.
Finish the dish with a generous sprinkle of nutritional yeast for a savory, cheesy flavor.