Crispy Lentil Tempeh Power Bowl with Roasted Vegetables

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

Crispy Lentil Tempeh Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Tempeh Power Bowl with Roasted Vegetables

Pan-seared tempeh and earthy lentils tossed with roasted broccoli and peppers, finished with a dusting of savory nutritional yeast for a satisfying crunch.

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NUTRITION

442kcal
Protein
41.5g
Fat
14.6g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh, sliced into strips

80g Cooked Brown Lentils

100g Broccoli Florets

50g Red Bell Pepper, sliced

1 tablespoon Tamari

1 tablespoon Nutritional Yeast

1 tablespoon Fresh Lemon Juice

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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 and sliced red bell peppers with a small splash of tamari and a pinch of garlic powder.

  • 3

    Spread the vegetables evenly on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat.

  • 5

    Place the tempeh strips in the skillet and sear for 3-4 minutes per side until they are golden and crispy.

  • 6

    Add the cooked lentils to the skillet with the tempeh and stir for 2 minutes to warm them through.

  • 7

    Assemble your power bowl by layering the roasted vegetables, warm lentils, and crispy tempeh.

  • 8

    Drizzle the entire bowl with fresh lemon juice and finish with a generous sprinkle of nutritional yeast.

Crispy Lentil Tempeh Power Bowl with Roasted Vegetables

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

Crispy Lentil Tempeh Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Tempeh Power Bowl with Roasted Vegetables

Pan-seared tempeh and earthy lentils tossed with roasted broccoli and peppers, finished with a dusting of savory nutritional yeast for a satisfying crunch.

NUTRITION

442kcal
Protein
41.5g
Fat
14.6g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh, sliced into strips

80g Cooked Brown Lentils

100g Broccoli Florets

50g Red Bell Pepper, sliced

1 tablespoon Tamari

1 tablespoon Nutritional Yeast

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets and sliced red bell peppers with a small splash of tamari and a pinch of garlic powder.

  • 3

    Spread the vegetables evenly on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat.

  • 5

    Place the tempeh strips in the skillet and sear for 3-4 minutes per side until they are golden and crispy.

  • 6

    Add the cooked lentils to the skillet with the tempeh and stir for 2 minutes to warm them through.

  • 7

    Assemble your power bowl by layering the roasted vegetables, warm lentils, and crispy tempeh.

  • 8

    Drizzle the entire bowl with fresh lemon juice and finish with a generous sprinkle of nutritional yeast.