Crispy 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.

Crispy Lentil and Tempeh Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Tempeh Power Bowl with Roasted Broccoli

Pan-seared tempeh and lentils tossed with roasted broccoli and savory nutritional yeast, finished with a bright, zesty crunch.

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NUTRITION

443kcal
Protein
42.2g
Fat
15.3g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

100g Cooked Lentils

150g Broccoli florets

1 tbsp Nutritional Yeast

1 tsp Tamari

1/4 tsp Garlic Powder

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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 small, bite-sized florets and spread them evenly on the baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, crumble the tempeh into small pieces with your hands.

  • 5

    Heat a large non-stick skillet over medium-high heat and add the crumbled tempeh and cooked lentils.

  • 6

    Sauté the mixture for 5 to 7 minutes, stirring occasionally, until the tempeh becomes golden and crispy.

  • 7

    Stir in the tamari and garlic powder, coating the tempeh and lentils evenly.

  • 8

    Add the roasted broccoli to the skillet and toss everything together for one minute to combine flavors.

  • 9

    Remove from heat, sprinkle with nutritional yeast, and serve immediately in a bowl.

Crispy 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.

Crispy Lentil and Tempeh Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Tempeh Power Bowl with Roasted Broccoli

Pan-seared tempeh and lentils tossed with roasted broccoli and savory nutritional yeast, finished with a bright, zesty crunch.

NUTRITION

443kcal
Protein
42.2g
Fat
15.3g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

100g Cooked Lentils

150g Broccoli florets

1 tbsp Nutritional Yeast

1 tsp Tamari

1/4 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Cut the broccoli into small, bite-sized florets and spread them evenly on the baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, crumble the tempeh into small pieces with your hands.

  • 5

    Heat a large non-stick skillet over medium-high heat and add the crumbled tempeh and cooked lentils.

  • 6

    Sauté the mixture for 5 to 7 minutes, stirring occasionally, until the tempeh becomes golden and crispy.

  • 7

    Stir in the tamari and garlic powder, coating the tempeh and lentils evenly.

  • 8

    Add the roasted broccoli to the skillet and toss everything together for one minute to combine flavors.

  • 9

    Remove from heat, sprinkle with nutritional yeast, and serve immediately in a bowl.