Herb-Roasted Tempeh with Steamed Broccoli and Lentils

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

Herb-Roasted Tempeh with Steamed Broccoli and Lentils

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Steamed Broccoli and Lentils

Herb-marinated tempeh roasted until golden and served alongside tender steamed broccoli and savory lentils, finished with a bright and zesty lemon drizzle.

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NUTRITION

282kcal
Protein
25.1g
Fat
10.4g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

90g Tempeh

65g Cooked Brown Lentils

80g Steamed Broccoli Florets

1 tsp Dried Oregano

10g Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Slice the tempeh into thin strips and place them in a small mixing bowl.

  • 3

    Toss the tempeh with the dried oregano and half of the fresh lemon juice until evenly coated.

  • 4

    Spread the tempeh strips on the prepared baking sheet and roast for 15 minutes until the edges are golden.

  • 5

    While the tempeh roasts, steam the broccoli florets over boiling water for 5 minutes until tender-crisp.

  • 6

    Warm the pre-cooked lentils in a small saucepan over low heat until heated through.

  • 7

    Arrange the roasted tempeh, warm lentils, and steamed broccoli on a plate.

  • 8

    Drizzle the remaining lemon juice over the entire dish for a bright finish and serve immediately.

Herb-Roasted Tempeh with Steamed Broccoli and Lentils

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

Herb-Roasted Tempeh with Steamed Broccoli and Lentils

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Steamed Broccoli and Lentils

Herb-marinated tempeh roasted until golden and served alongside tender steamed broccoli and savory lentils, finished with a bright and zesty lemon drizzle.

NUTRITION

282kcal
Protein
25.1g
Fat
10.4g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

90g Tempeh

65g Cooked Brown Lentils

80g Steamed Broccoli Florets

1 tsp Dried Oregano

10g Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Slice the tempeh into thin strips and place them in a small mixing bowl.

  • 3

    Toss the tempeh with the dried oregano and half of the fresh lemon juice until evenly coated.

  • 4

    Spread the tempeh strips on the prepared baking sheet and roast for 15 minutes until the edges are golden.

  • 5

    While the tempeh roasts, steam the broccoli florets over boiling water for 5 minutes until tender-crisp.

  • 6

    Warm the pre-cooked lentils in a small saucepan over low heat until heated through.

  • 7

    Arrange the roasted tempeh, warm lentils, and steamed broccoli on a plate.

  • 8

    Drizzle the remaining lemon juice over the entire dish for a bright finish and serve immediately.