Name: Herb-Baked Tempeh with Roasted Broccoli and Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Tempeh, cubed; 1/4 cup Canned Chickpeas, rinsed; 1.5 cups Broccoli florets; 1/2 teaspoon Extra Virgin Olive Oil; 1 teaspoon Lemon Juice; 1/2 teaspoon Dried Oregano; 1/4 teaspoon Garlic Powder

Herb-Baked Tempeh with Roasted Broccoli and Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Herb-Baked Tempeh with Roasted Broccoli and Chickpeas

Herb-marinated tempeh baked with chickpeas and broccoli florets, finished with a squeeze of lemon and toasted edges.

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NUTRITION

Protein

36.5g

Fat

18.8g

Carbs

35.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tempeh, cubed

1/4 cup Canned Chickpeas, rinsed

1.5 cups Broccoli florets

1/2 teaspoon Extra Virgin Olive Oil

1 teaspoon Lemon Juice

1/2 teaspoon Dried Oregano

1/4 teaspoon Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Cut the tempeh into bite-sized cubes and place them in a mixing bowl.
3
Add the broccoli florets and chickpeas to the bowl with the tempeh.
4
Drizzle with olive oil and sprinkle with dried oregano, garlic powder, and a pinch of sea salt.
5
Toss everything together until the vegetables and protein are evenly coated in the oil and spices.
6
Spread the mixture in a single layer on the prepared baking sheet.
7
Roast for 20 to 25 minutes, tossing halfway through, until the broccoli is tender and the tempeh is golden brown.
8
Remove from the oven and finish with a fresh squeeze of lemon juice before serving.