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.

Lentil and Tempeh Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Power Bowl with Roasted Broccoli

Oven-roasted broccoli and steamed tempeh tossed with hearty lentils and savory nutritional yeast, finished with a bright and zesty lemon squeeze.

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NUTRITION

390kcal
Protein
37.2g
Fat
12.1g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Tempeh

0.5 cup Cooked Lentils

1.5 cups Broccoli Florets

1.5 tablespoons Nutritional Yeast

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Cut the broccoli into small florets and the tempeh into bite-sized cubes.

  • 3

    Place broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.

  • 4

    While the broccoli roasts, steam the tempeh cubes in a steamer basket for 10 minutes to remove bitterness and soften the texture.

  • 5

    In a large bowl, combine the warm cooked lentils, steamed tempeh, and roasted broccoli.

  • 6

    Sprinkle the nutritional yeast over the mixture and toss well to ensure everything is evenly coated.

  • 7

    Drizzle with fresh lemon juice and season with a pinch of sea salt and black pepper before serving.

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.

Lentil and Tempeh Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Power Bowl with Roasted Broccoli

Oven-roasted broccoli and steamed tempeh tossed with hearty lentils and savory nutritional yeast, finished with a bright and zesty lemon squeeze.

NUTRITION

390kcal
Protein
37.2g
Fat
12.1g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Tempeh

0.5 cup Cooked Lentils

1.5 cups Broccoli Florets

1.5 tablespoons Nutritional Yeast

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Cut the broccoli into small florets and the tempeh into bite-sized cubes.

  • 3

    Place broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.

  • 4

    While the broccoli roasts, steam the tempeh cubes in a steamer basket for 10 minutes to remove bitterness and soften the texture.

  • 5

    In a large bowl, combine the warm cooked lentils, steamed tempeh, and roasted broccoli.

  • 6

    Sprinkle the nutritional yeast over the mixture and toss well to ensure everything is evenly coated.

  • 7

    Drizzle with fresh lemon juice and season with a pinch of sea salt and black pepper before serving.