Lentil and Tempeh Power Bowl with Roasted Broccoli

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

Lentil and Tempeh Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Power Bowl with Roasted Broccoli

Pan-seared tempeh and tender lentils served with oven-roasted broccoli florets and a sprinkle of nutritional yeast for a savory, nutty finish.

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NUTRITION

389kcal
Protein
36.8g
Fat
13.2g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

115g Tempeh

80g Cooked Lentils

150g Broccoli Florets

1 tbsp Nutritional Yeast

1 tsp Tamari

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PREPARATION

  • 1

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

  • 2

    Cut the broccoli into bite-sized florets and spread them on the baking sheet, roasting until the edges are slightly charred.

  • 3

    Slice the tempeh into small cubes and sear them in a non-stick skillet over medium heat until all sides are golden brown.

  • 4

    Place the pre-cooked lentils in a small pan with a splash of water to warm them through.

  • 5

    Assemble your bowl by layering the warm lentils, roasted broccoli, and seared tempeh.

  • 6

    Finish the dish with a drizzle of tamari and a generous sprinkle of nutritional yeast for a savory, nutty finish.

Lentil and Tempeh Power Bowl with Roasted Broccoli

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

Lentil and Tempeh Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Power Bowl with Roasted Broccoli

Pan-seared tempeh and tender lentils served with oven-roasted broccoli florets and a sprinkle of nutritional yeast for a savory, nutty finish.

NUTRITION

389kcal
Protein
36.8g
Fat
13.2g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

115g Tempeh

80g Cooked Lentils

150g Broccoli Florets

1 tbsp Nutritional Yeast

1 tsp Tamari

PREPARATION

  • 1

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

  • 2

    Cut the broccoli into bite-sized florets and spread them on the baking sheet, roasting until the edges are slightly charred.

  • 3

    Slice the tempeh into small cubes and sear them in a non-stick skillet over medium heat until all sides are golden brown.

  • 4

    Place the pre-cooked lentils in a small pan with a splash of water to warm them through.

  • 5

    Assemble your bowl by layering the warm lentils, roasted broccoli, and seared tempeh.

  • 6

    Finish the dish with a drizzle of tamari and a generous sprinkle of nutritional yeast for a savory, nutty finish.