Herb-Roasted Tempeh with Lentil and Vegetable Medley

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

Herb-Roasted Tempeh with Lentil and Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Lentil and Vegetable Medley

Oven-roasted tempeh cubes tossed with savory herbs and served over a hearty lentil and vegetable medley, finished with a squeeze of bright, zesty lemon.

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NUTRITION

584kcal
Protein
47.7g
Fat
27.4g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

200 grams Tempeh

0.4 cup Cooked Lentils

1 cup Broccoli Florets

0.5 cup Red Bell Pepper

1 teaspoon Olive Oil

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Cut the tempeh into one-inch cubes and chop the broccoli and red pepper into bite-sized pieces.

  • 3

    In a bowl, toss the tempeh and vegetables with olive oil, minced garlic, dried rosemary, and thyme until evenly coated.

  • 4

    Spread the mixture on the baking sheet and roast for 22 minutes until the tempeh is golden and crisp.

  • 5

    Gently warm the cooked lentils in a small saucepan over low heat while the vegetables finish roasting.

  • 6

    Assemble the bowls by layering the warm lentils with the roasted tempeh and vegetables, finishing with a squeeze of fresh lemon juice.

Herb-Roasted Tempeh with Lentil and Vegetable Medley

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

Herb-Roasted Tempeh with Lentil and Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Lentil and Vegetable Medley

Oven-roasted tempeh cubes tossed with savory herbs and served over a hearty lentil and vegetable medley, finished with a squeeze of bright, zesty lemon.

NUTRITION

584kcal
Protein
47.7g
Fat
27.4g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

200 grams Tempeh

0.4 cup Cooked Lentils

1 cup Broccoli Florets

0.5 cup Red Bell Pepper

1 teaspoon Olive Oil

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Cut the tempeh into one-inch cubes and chop the broccoli and red pepper into bite-sized pieces.

  • 3

    In a bowl, toss the tempeh and vegetables with olive oil, minced garlic, dried rosemary, and thyme until evenly coated.

  • 4

    Spread the mixture on the baking sheet and roast for 22 minutes until the tempeh is golden and crisp.

  • 5

    Gently warm the cooked lentils in a small saucepan over low heat while the vegetables finish roasting.

  • 6

    Assemble the bowls by layering the warm lentils with the roasted tempeh and vegetables, finishing with a squeeze of fresh lemon juice.