Name: Lentil and Tempeh Power Bowl with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Tempeh, cubed; 0.3 cup Cooked Brown Lentils; 1.5 cups Broccoli Florets; 0.5 tsp Olive Oil; 1 tbsp Tamari; 1 tbsp Lemon Juice; 0.25 tsp Garlic Powder

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.

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Power Bowl with Roasted Broccoli

Oven-roasted broccoli and tamari-marinated tempeh served over earthy lentils, finished with a squeeze of fresh lemon for a satisfyingly toasted crunch.

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NUTRITION

Protein

38.5g

Fat

16.4g

Carbs

35.4g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Tempeh, cubed

0.3 cup Cooked Brown Lentils

1.5 cups Broccoli Florets

0.5 tsp Olive Oil

1 tbsp Tamari

1 tbsp Lemon Juice

0.25 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 tempeh into bite-sized cubes and toss them in a small bowl with the tamari and garlic powder until well coated.
3
Place the broccoli florets on the baking sheet, drizzle with olive oil and a pinch of sea salt, and toss to combine.
4
Spread the marinated tempeh cubes onto the same baking sheet in a single layer alongside the broccoli.
5
Roast for 15 to 20 minutes, tossing halfway through, until the broccoli is tender and the tempeh is golden and crisp.
6
Warm the cooked lentils in a small pan or microwave if they are not already hot.
7
Assemble the bowl by layering the lentils on the bottom and topping with the roasted broccoli and tempeh.
8
Finish with a fresh squeeze of lemon juice and optional red pepper flakes for heat.