Name: Grilled Tempeh with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Tempeh; 1/4 cup cooked Quinoa; 1.5 cups Broccoli florets; 2.5 tablespoons Nutritional Yeast; 1 tablespoon Coconut Aminos

Grilled Tempeh with Quinoa and Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Quinoa and Roasted Broccoli

Grilled tempeh marinated in coconut aminos and ginger, served over fluffy quinoa with roasted broccoli and a sprinkle of savory nutritional yeast for a smoky finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.9g

Fat

17.5g

Carbs

40.4g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/4 cup cooked Quinoa

1.5 cups Broccoli florets

2.5 tablespoons Nutritional Yeast

1 tablespoon Coconut Aminos

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets with a pinch of sea salt and roast for 15-20 minutes until the edges are slightly charred.
3
Slice the tempeh into thin strips and toss with coconut aminos and a pinch of ground ginger.
4
Heat a non-stick grill pan over medium-high heat and cook the tempeh for 3-4 minutes per side until golden brown.
5
Warm the pre-cooked quinoa and place it in a bowl.
6
Top the quinoa with the grilled tempeh and roasted broccoli.
7
Finish the dish with a generous sprinkle of nutritional yeast for a savory, cheesy flavor.