Name: Herb-Roasted Tempeh with Quinoa and Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Tempeh; 1/4 cup cooked Quinoa; 1.5 cups Broccoli florets; 1 tbsp Nutritional Yeast; 1/2 tsp Olive Oil; 1 tbsp Lemon Juice; 1/2 tsp Dried Oregano; 1/2 tsp Garlic Powder

Herb-Roasted Tempeh with Quinoa and Broccoli

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Quinoa and Broccoli

Oven-roasted tempeh and broccoli florets served over a bed of fluffy quinoa and finished with a sprinkle of savory nutritional yeast and a squeeze of zesty lemon.

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NUTRITION

Protein

42.5g

Fat

22.4g

Carbs

37.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh

1/4 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Nutritional Yeast

1/2 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

1/2 tsp Garlic Powder

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Slice the tempeh into bite-sized cubes and chop the broccoli into small florets.
3
In a small bowl, whisk together the olive oil, dried oregano, and garlic powder.
4
Toss the tempeh and broccoli in the herb mixture until evenly coated.
5
Spread the mixture in a single layer on the prepared baking sheet.
6
Roast for 20-25 minutes, flipping halfway through, until the tempeh is golden and the broccoli is tender.
7
Place the warm cooked quinoa in a bowl and top with the roasted tempeh and broccoli.
8
Garnish with nutritional yeast and a fresh squeeze of lemon juice before serving.