Name: Grilled Tempeh with Crunchy Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Tempeh; 2 tablespoons Cooked Quinoa; 1 cup Broccoli Florets; 1/2 cup sliced Red Bell Pepper; 1 tablespoon Nutritional Yeast; 1 tablespoon Tamari; 1 tablespoon Lemon Juice

Grilled Tempeh with Crunchy Quinoa and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Crunchy Quinoa and Roasted Vegetables

Grilled marinated tempeh served over toasted quinoa and roasted broccoli with a sprinkle of savory nutritional yeast.

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NUTRITION

Protein

35.0g

Fat

14.5g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tempeh

2 tablespoons Cooked Quinoa

1 cup Broccoli Florets

1/2 cup sliced Red Bell Pepper

1 tablespoon Nutritional Yeast

1 tablespoon Tamari

1 tablespoon Lemon Juice

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PREPARATION

1
Steam the tempeh for 10 minutes to soften the texture and remove any natural bitterness.
2
Slice the steamed tempeh into thin triangles and marinate in a mixture of tamari and lemon juice for 15 minutes.
3
Preheat your oven to 400°F and roast the broccoli florets and bell pepper slices on a parchment-lined tray until the edges are slightly browned.
4
Heat a non-stick skillet over medium-high heat and add the cooked quinoa, tossing frequently until it becomes golden and crunchy.
5
Place the marinated tempeh on a hot grill pan and cook for 3 minutes per side until distinct charred marks appear.
6
Divide the roasted vegetables and crunchy quinoa between plates, top with the grilled tempeh, and finish with a dusting of nutritional yeast.