YOUR SOLIN GENERATED RECIPE
Crispy Tempeh and Lentil Power Bowl with Roasted Broccoli
Pan-seared tempeh and earthy lentils served with oven-roasted broccoli florets, finished with a drizzle of zingy lemon and toasted sesame seeds.
INGREDIENTS
100g Tempeh, sliced
80g Cooked Lentils
150g Broccoli florets
1 tsp Extra Virgin Olive Oil
1 tsp Tamari
Fresh lemon wedge for garnish
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them evenly on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the sliced tempeh in the skillet and sear for 3-4 minutes per side until golden brown and firm.
Pour the tamari over the tempeh in the last minute of cooking, tossing to coat until the liquid has evaporated and the tempeh is crispy.
Warm the pre-cooked lentils in a small pan or microwave until heated through.
Assemble your power bowl by placing the lentils at the base and topping with the roasted broccoli and crispy tempeh.
Finish with a squeeze of fresh lemon juice and a sprinkle of black pepper if desired.