Crispy Tempeh Power Bowl with Roasted Vegetables and Lentils

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

Crispy Tempeh Power Bowl with Roasted Vegetables and Lentils

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Roasted Vegetables and Lentils

Pan-seared tempeh and earthy lentils tossed with oven-roasted broccoli and zucchini, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

330kcal
Protein
29.9g
Fat
13.5g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

115g Tempeh, sliced

45g Cooked Lentils

75g Broccoli Florets

75g Zucchini, chopped

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Smoked Paprika

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets and chopped zucchini with garlic powder and smoked paprika until evenly coated.

  • 3

    Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium-high heat and sear the tempeh strips for 3-4 minutes per side until golden brown and crispy.

  • 5

    Add the cooked lentils to the skillet with the tempeh during the last 2 minutes of cooking to warm them through.

  • 6

    Transfer the roasted vegetables, tempeh, and lentils to a serving bowl.

  • 7

    Drizzle with fresh lemon juice and a pinch of sea salt to finish.

Crispy Tempeh Power Bowl with Roasted Vegetables and Lentils

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

Crispy Tempeh Power Bowl with Roasted Vegetables and Lentils

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Roasted Vegetables and Lentils

Pan-seared tempeh and earthy lentils tossed with oven-roasted broccoli and zucchini, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

330kcal
Protein
29.9g
Fat
13.5g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

115g Tempeh, sliced

45g Cooked Lentils

75g Broccoli Florets

75g Zucchini, chopped

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Smoked Paprika

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets and chopped zucchini with garlic powder and smoked paprika until evenly coated.

  • 3

    Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium-high heat and sear the tempeh strips for 3-4 minutes per side until golden brown and crispy.

  • 5

    Add the cooked lentils to the skillet with the tempeh during the last 2 minutes of cooking to warm them through.

  • 6

    Transfer the roasted vegetables, tempeh, and lentils to a serving bowl.

  • 7

    Drizzle with fresh lemon juice and a pinch of sea salt to finish.