Grilled Tempeh with Roasted Broccoli and Quinoa

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

Grilled Tempeh with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Roasted Broccoli and Quinoa

Golden grilled tempeh strips served alongside roasted broccoli florets and fluffy quinoa, finished with a squeeze of zesty lemon for a bright, clean crunch.

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NUTRITION

397kcal
Protein
38.6g
Fat
18.8g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

165 grams Tempeh

150 grams Broccoli florets

20 grams Cooked Quinoa

1 teaspoon Coconut Aminos

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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 a splash of water and a pinch of sea salt, then roast for 15-20 minutes until the edges are tender and slightly browned.

  • 3

    Slice the tempeh into thin, even strips and lightly brush with the coconut aminos for a savory depth.

  • 4

    Heat a non-stick grill pan over medium-high heat and cook the tempeh strips for 3-5 minutes per side until distinct charred grill marks appear.

  • 5

    Place the warm cooked quinoa in the center of a plate and arrange the roasted broccoli and grilled tempeh on top.

  • 6

    Finish the dish with a fresh squeeze of lemon juice and a crack of black pepper to brighten all the flavors.

Grilled Tempeh with Roasted Broccoli and Quinoa

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

Grilled Tempeh with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Roasted Broccoli and Quinoa

Golden grilled tempeh strips served alongside roasted broccoli florets and fluffy quinoa, finished with a squeeze of zesty lemon for a bright, clean crunch.

NUTRITION

397kcal
Protein
38.6g
Fat
18.8g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

165 grams Tempeh

150 grams Broccoli florets

20 grams Cooked Quinoa

1 teaspoon Coconut Aminos

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a splash of water and a pinch of sea salt, then roast for 15-20 minutes until the edges are tender and slightly browned.

  • 3

    Slice the tempeh into thin, even strips and lightly brush with the coconut aminos for a savory depth.

  • 4

    Heat a non-stick grill pan over medium-high heat and cook the tempeh strips for 3-5 minutes per side until distinct charred grill marks appear.

  • 5

    Place the warm cooked quinoa in the center of a plate and arrange the roasted broccoli and grilled tempeh on top.

  • 6

    Finish the dish with a fresh squeeze of lemon juice and a crack of black pepper to brighten all the flavors.