Lentil and Tempeh Sheet Pan Bake with Roasted Broccoli

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

Lentil and Tempeh Sheet Pan Bake with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Sheet Pan Bake with Roasted Broccoli

Tempeh and lentils roasted on a sheet pan with broccoli florets, tossed in a savory tamari glaze for a satisfyingly crisp finish.

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NUTRITION

473kcal
Protein
46.6g
Fat
21.9g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh, cubed

100g Cooked Brown Lentils

150g Broccoli Florets

3/4 tsp Olive Oil

1 tbsp Low-Sodium Tamari

1/2 tbsp Nutritional Yeast

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the tempeh into bite-sized cubes and break the broccoli into small, uniform florets.

  • 3

    In a large mixing bowl, whisk together the olive oil, tamari, and nutritional yeast.

  • 4

    Add the tempeh cubes, cooked lentils, and broccoli florets to the bowl, tossing thoroughly until everything is evenly coated in the marinade.

  • 5

    Spread the mixture in a single layer on the prepared sheet pan, ensuring the ingredients are spread out to allow for even browning.

  • 6

    Roast for 20 to 25 minutes, tossing halfway through, until the broccoli is tender and the tempeh is a beautiful golden brown.

  • 7

    Serve immediately while hot, perhaps with a squeeze of fresh lemon for a bright finishing touch.

Lentil and Tempeh Sheet Pan Bake with Roasted Broccoli

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

Lentil and Tempeh Sheet Pan Bake with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Sheet Pan Bake with Roasted Broccoli

Tempeh and lentils roasted on a sheet pan with broccoli florets, tossed in a savory tamari glaze for a satisfyingly crisp finish.

NUTRITION

473kcal
Protein
46.6g
Fat
21.9g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh, cubed

100g Cooked Brown Lentils

150g Broccoli Florets

3/4 tsp Olive Oil

1 tbsp Low-Sodium Tamari

1/2 tbsp Nutritional Yeast

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the tempeh into bite-sized cubes and break the broccoli into small, uniform florets.

  • 3

    In a large mixing bowl, whisk together the olive oil, tamari, and nutritional yeast.

  • 4

    Add the tempeh cubes, cooked lentils, and broccoli florets to the bowl, tossing thoroughly until everything is evenly coated in the marinade.

  • 5

    Spread the mixture in a single layer on the prepared sheet pan, ensuring the ingredients are spread out to allow for even browning.

  • 6

    Roast for 20 to 25 minutes, tossing halfway through, until the broccoli is tender and the tempeh is a beautiful golden brown.

  • 7

    Serve immediately while hot, perhaps with a squeeze of fresh lemon for a bright finishing touch.