Crispy Tempeh with Roasted Broccoli and Chickpea Mash

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

Crispy Tempeh with Roasted Broccoli and Chickpea Mash

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh with Roasted Broccoli and Chickpea Mash

Pan-seared tempeh strips and roasted broccoli served over a creamy, lemon-garlic chickpea mash with a savory nutritional yeast finish.

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NUTRITION

446kcal
Protein
34.5g
Fat
19.6g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

110g Tempeh, sliced into strips

100g Canned Chickpeas, rinsed

150g Broccoli florets

1 tsp Olive Oil

1 tbsp Nutritional Yeast

1/2 Lemon, juiced

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While broccoli roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 4

    Add the tempeh strips to the skillet and sear for 3-4 minutes per side until golden brown and crispy.

  • 5

    In a small bowl, mash the chickpeas with a fork or potato masher, mixing in the minced garlic, lemon juice, and nutritional yeast until creamy.

  • 6

    Plate the warm chickpea mash, top with the roasted broccoli and crispy tempeh, and finish with an extra squeeze of lemon if desired.

Crispy Tempeh with Roasted Broccoli and Chickpea Mash

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

Crispy Tempeh with Roasted Broccoli and Chickpea Mash

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh with Roasted Broccoli and Chickpea Mash

Pan-seared tempeh strips and roasted broccoli served over a creamy, lemon-garlic chickpea mash with a savory nutritional yeast finish.

NUTRITION

446kcal
Protein
34.5g
Fat
19.6g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

110g Tempeh, sliced into strips

100g Canned Chickpeas, rinsed

150g Broccoli florets

1 tsp Olive Oil

1 tbsp Nutritional Yeast

1/2 Lemon, juiced

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While broccoli roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 4

    Add the tempeh strips to the skillet and sear for 3-4 minutes per side until golden brown and crispy.

  • 5

    In a small bowl, mash the chickpeas with a fork or potato masher, mixing in the minced garlic, lemon juice, and nutritional yeast until creamy.

  • 6

    Plate the warm chickpea mash, top with the roasted broccoli and crispy tempeh, and finish with an extra squeeze of lemon if desired.