Grilled Tempeh and Roasted Vegetable Power Bowl

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

Grilled Tempeh and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Roasted Vegetable Power Bowl

Oven-roasted tempeh and colorful vegetables tossed in a light lemon-herb dressing, finished with a sprinkle of savory toasted sesame seeds.

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NUTRITION

373kcal
Protein
30.9g
Fat
18.7g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh, sliced

100g Broccoli florets

50g Red Bell Pepper, chopped

50g Zucchini, sliced

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Slice the tempeh into thin strips and cut the broccoli, red bell pepper, and zucchini into uniform, bite-sized pieces.

  • 3

    Place the tempeh and vegetables on the baking sheet, drizzle with olive oil, and season with a pinch of sea salt and black pepper.

  • 4

    Toss everything well to ensure an even coating of oil and spread out in a single layer.

  • 5

    Roast for 20 to 25 minutes, flipping the tempeh halfway through, until the vegetables are tender and the tempeh is golden brown.

  • 6

    Remove from the oven and transfer to a serving bowl.

  • 7

    Drizzle with fresh lemon juice and serve immediately while warm.

Grilled Tempeh and Roasted Vegetable Power Bowl

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

Grilled Tempeh and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Roasted Vegetable Power Bowl

Oven-roasted tempeh and colorful vegetables tossed in a light lemon-herb dressing, finished with a sprinkle of savory toasted sesame seeds.

NUTRITION

373kcal
Protein
30.9g
Fat
18.7g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh, sliced

100g Broccoli florets

50g Red Bell Pepper, chopped

50g Zucchini, sliced

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Slice the tempeh into thin strips and cut the broccoli, red bell pepper, and zucchini into uniform, bite-sized pieces.

  • 3

    Place the tempeh and vegetables on the baking sheet, drizzle with olive oil, and season with a pinch of sea salt and black pepper.

  • 4

    Toss everything well to ensure an even coating of oil and spread out in a single layer.

  • 5

    Roast for 20 to 25 minutes, flipping the tempeh halfway through, until the vegetables are tender and the tempeh is golden brown.

  • 6

    Remove from the oven and transfer to a serving bowl.

  • 7

    Drizzle with fresh lemon juice and serve immediately while warm.