Herb-Roasted Tempeh with Steamed Broccoli and Quinoa

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 Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Steamed Broccoli and Quinoa

Herb-marinated tempeh roasted until golden and served with fluffy quinoa and tender steamed broccoli, finished with a squeeze of zesty fresh lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

368kcal
Protein
35.1g
Fat
17.2g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Tempeh

1.5 cups Broccoli florets

2 tablespoons Cooked Quinoa

1 tablespoon Lemon juice

1 teaspoon Dried oregano

0.5 teaspoon Garlic powder

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

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

  • 3

    Whisk together the lemon juice, dried oregano, and garlic powder in a small dish.

  • 4

    Pour the herb mixture over the tempeh and toss gently to ensure every piece is well coated.

  • 5

    Spread the tempeh in a single layer on the prepared baking sheet and roast for 15-20 minutes until the edges are golden and slightly crisp.

  • 6

    While the tempeh is roasting, steam the broccoli florets over a pot of simmering water for 5-7 minutes until they are tender-crisp and vibrant green.

  • 7

    Warm the pre-cooked quinoa in a small pan or microwave and fluff it with a fork.

  • 8

    Assemble the meal by placing the roasted tempeh alongside the steamed broccoli and quinoa, finishing with an extra squeeze of fresh lemon if desired.

Herb-Roasted Tempeh with Steamed Broccoli and Quinoa

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 Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Steamed Broccoli and Quinoa

Herb-marinated tempeh roasted until golden and served with fluffy quinoa and tender steamed broccoli, finished with a squeeze of zesty fresh lemon.

NUTRITION

368kcal
Protein
35.1g
Fat
17.2g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Tempeh

1.5 cups Broccoli florets

2 tablespoons Cooked Quinoa

1 tablespoon Lemon juice

1 teaspoon Dried oregano

0.5 teaspoon Garlic powder

PREPARATION

  • 1

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

  • 2

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

  • 3

    Whisk together the lemon juice, dried oregano, and garlic powder in a small dish.

  • 4

    Pour the herb mixture over the tempeh and toss gently to ensure every piece is well coated.

  • 5

    Spread the tempeh in a single layer on the prepared baking sheet and roast for 15-20 minutes until the edges are golden and slightly crisp.

  • 6

    While the tempeh is roasting, steam the broccoli florets over a pot of simmering water for 5-7 minutes until they are tender-crisp and vibrant green.

  • 7

    Warm the pre-cooked quinoa in a small pan or microwave and fluff it with a fork.

  • 8

    Assemble the meal by placing the roasted tempeh alongside the steamed broccoli and quinoa, finishing with an extra squeeze of fresh lemon if desired.