Baked Tempeh and Edamame with Roasted Vegetables

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

Baked Tempeh and Edamame with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Tempeh and Edamame with Roasted Vegetables

Savory tempeh and edamame are oven-roasted with vibrant bell peppers and broccoli, tossed in a nutty sesame-tamari glaze for a satisfying crunch.

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NUTRITION

568kcal
Protein
48.8g
Fat
29.9g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh

0.5 cup Shelled edamame

1 cup Broccoli florets

1 medium Red bell pepper

1 tsp Toasted sesame oil

1 tbsp Tamari

0.5 tsp Garlic powder

0.5 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Slice the tempeh into 1/2-inch cubes and dice the red bell pepper into similar bite-sized pieces.

  • 3

    In a large mixing bowl, whisk together the toasted sesame oil, tamari, garlic powder, and ground ginger until well combined.

  • 4

    Add the tempeh cubes, shelled edamame, broccoli florets, and diced bell pepper to the bowl.

  • 5

    Toss everything thoroughly until the vegetables and protein are evenly coated in the sesame-tamari mixture.

  • 6

    Spread the mixture out in a single layer on the prepared baking sheet, ensuring the pieces aren't too crowded so they roast rather than steam.

  • 7

    Sprinkle the sea salt and black pepper over the top of the tray.

  • 8

    Bake for 20 to 25 minutes, tossing the ingredients halfway through, until the tempeh is golden and the vegetables are tender with slightly charred edges.

  • 9

    Remove from the oven and serve immediately while hot.

Baked Tempeh and Edamame with Roasted Vegetables

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

Baked Tempeh and Edamame with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Tempeh and Edamame with Roasted Vegetables

Savory tempeh and edamame are oven-roasted with vibrant bell peppers and broccoli, tossed in a nutty sesame-tamari glaze for a satisfying crunch.

NUTRITION

568kcal
Protein
48.8g
Fat
29.9g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh

0.5 cup Shelled edamame

1 cup Broccoli florets

1 medium Red bell pepper

1 tsp Toasted sesame oil

1 tbsp Tamari

0.5 tsp Garlic powder

0.5 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Slice the tempeh into 1/2-inch cubes and dice the red bell pepper into similar bite-sized pieces.

  • 3

    In a large mixing bowl, whisk together the toasted sesame oil, tamari, garlic powder, and ground ginger until well combined.

  • 4

    Add the tempeh cubes, shelled edamame, broccoli florets, and diced bell pepper to the bowl.

  • 5

    Toss everything thoroughly until the vegetables and protein are evenly coated in the sesame-tamari mixture.

  • 6

    Spread the mixture out in a single layer on the prepared baking sheet, ensuring the pieces aren't too crowded so they roast rather than steam.

  • 7

    Sprinkle the sea salt and black pepper over the top of the tray.

  • 8

    Bake for 20 to 25 minutes, tossing the ingredients halfway through, until the tempeh is golden and the vegetables are tender with slightly charred edges.

  • 9

    Remove from the oven and serve immediately while hot.