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

Grilled tempeh and roasted broccoli served over a bed of quinoa with a savory nutritional yeast dusting for a nutty, toasted finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

264kcal
Protein
34.6g
Fat
8.3g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

3.35 oz Tempeh

4 tbsp Nutritional Yeast

1/4 cup Broccoli florets

1 tbsp Cooked Quinoa

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Slice the tempeh into thin, uniform strips and season lightly with garlic powder.

  • 3

    Place the broccoli florets on the baking sheet and roast for 12-15 minutes until the edges are tender and slightly browned.

  • 4

    While the broccoli roasts, heat a non-stick grill pan over medium heat.

  • 5

    Place the tempeh strips on the hot pan and sear for 3-4 minutes per side until distinct grill marks appear.

  • 6

    Warm the pre-cooked quinoa and spread it onto the center of a plate.

  • 7

    Arrange the roasted broccoli and grilled tempeh over the quinoa base.

  • 8

    Evenly coat the entire dish with the nutritional yeast to add a savory, cheesy depth.

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

Grilled tempeh and roasted broccoli served over a bed of quinoa with a savory nutritional yeast dusting for a nutty, toasted finish.

NUTRITION

264kcal
Protein
34.6g
Fat
8.3g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

3.35 oz Tempeh

4 tbsp Nutritional Yeast

1/4 cup Broccoli florets

1 tbsp Cooked Quinoa

PREPARATION

  • 1

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

  • 2

    Slice the tempeh into thin, uniform strips and season lightly with garlic powder.

  • 3

    Place the broccoli florets on the baking sheet and roast for 12-15 minutes until the edges are tender and slightly browned.

  • 4

    While the broccoli roasts, heat a non-stick grill pan over medium heat.

  • 5

    Place the tempeh strips on the hot pan and sear for 3-4 minutes per side until distinct grill marks appear.

  • 6

    Warm the pre-cooked quinoa and spread it onto the center of a plate.

  • 7

    Arrange the roasted broccoli and grilled tempeh over the quinoa base.

  • 8

    Evenly coat the entire dish with the nutritional yeast to add a savory, cheesy depth.