Crispy Tempeh and Lentil Power Bowl with Roasted Vegetables

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

Crispy Tempeh and Lentil Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Lentil Power Bowl with Roasted Vegetables

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

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NUTRITION

415kcal
Protein
30.4g
Fat
17.1g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Tempeh

1/2 cup Cooked Lentils

1 cup Broccoli Florets

1/2 cup Red Bell Pepper, sliced

1.5 teaspoons Olive Oil

1 tablespoon Nutritional Yeast

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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 bell peppers with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables on the baking sheet and roast for 15 to 20 minutes until tender and slightly charred.

  • 4

    While vegetables roast, slice the tempeh into thin strips or cubes.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Add the tempeh to the skillet and cook for 3 to 4 minutes per side until golden and crispy.

  • 7

    Stir in the cooked lentils just to warm them through for the last minute of cooking.

  • 8

    Arrange the lentils, roasted vegetables, and crispy tempeh in a bowl.

  • 9

    Finish with a sprinkle of nutritional yeast for a savory, toasted flavor.

Crispy Tempeh and Lentil Power Bowl with Roasted Vegetables

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

Crispy Tempeh and Lentil Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Lentil Power Bowl with Roasted Vegetables

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

NUTRITION

415kcal
Protein
30.4g
Fat
17.1g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Tempeh

1/2 cup Cooked Lentils

1 cup Broccoli Florets

1/2 cup Red Bell Pepper, sliced

1.5 teaspoons Olive Oil

1 tablespoon Nutritional Yeast

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets and sliced bell peppers with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables on the baking sheet and roast for 15 to 20 minutes until tender and slightly charred.

  • 4

    While vegetables roast, slice the tempeh into thin strips or cubes.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Add the tempeh to the skillet and cook for 3 to 4 minutes per side until golden and crispy.

  • 7

    Stir in the cooked lentils just to warm them through for the last minute of cooking.

  • 8

    Arrange the lentils, roasted vegetables, and crispy tempeh in a bowl.

  • 9

    Finish with a sprinkle of nutritional yeast for a savory, toasted flavor.