Name: Herb-Baked Tempeh with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 ounces Tempeh; 0.33 cup Cooked Quinoa; 2 cups Broccoli Florets; 2 tablespoons Nutritional Yeast; 1 tablespoon Lemon Juice; 1 teaspoon Dried Oregano; 1 teaspoon Dried Thyme

Herb-Baked Tempeh with Roasted Broccoli and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Herb-Baked Tempeh with Roasted Broccoli and Quinoa

Herb-marinated tempeh slices baked until firm and served over fluffy quinoa and roasted broccoli florets with a sprinkle of savory nutritional yeast.

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NUTRITION

Protein

43.2g

Fat

17.2g

Carbs

45.1g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Tempeh

0.33 cup Cooked Quinoa

2 cups Broccoli Florets

2 tablespoons Nutritional Yeast

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

1 teaspoon Dried Thyme

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Slice the tempeh into thin, even strips and place them in a small bowl.
3
Whisk together the lemon juice, dried oregano, and dried thyme, then pour over the tempeh and toss gently to coat.
4
Arrange the marinated tempeh strips and the broccoli florets in a single layer on the prepared baking sheet.
5
Bake for 20 to 25 minutes, flipping the tempeh halfway through, until the tempeh is golden brown and the broccoli is tender and lightly charred.
6
Warm the cooked quinoa and place it in a serving bowl.
7
Top the quinoa with the baked tempeh and roasted broccoli, then finish by dusting the entire dish with nutritional yeast.