Crispy Lentil Tempeh Bowls with Roasted Broccoli

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

Crispy Lentil Tempeh Bowls with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Tempeh Bowls with Roasted Broccoli

Pan-seared lupin tempeh and earthy lentils tossed with tender roasted broccoli, finished with a sprinkle of savory nutritional yeast.

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NUTRITION

318kcal
Protein
47.3g
Fat
8.1g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

150 grams Lupin Tempeh

30 grams Cooked Brown Lentils

120 grams Broccoli Florets

15 grams Nutritional Yeast

1 teaspoon Tamari

1/4 teaspoon Garlic Powder

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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 with garlic powder and a splash of water, then roast for 15 minutes until the edges are slightly charred.

  • 3

    While the broccoli is roasting, slice the lupin tempeh into small cubes and sear them in a non-stick skillet over medium-high heat until golden and crispy.

  • 4

    Add the cooked lentils to the skillet with the tempeh and stir for 2 minutes to heat through.

  • 5

    Combine the crispy tempeh, warm lentils, and roasted broccoli in a serving bowl.

  • 6

    Finish the dish by dusting it with nutritional yeast and a drizzle of tamari for a savory umami kick.

Crispy Lentil Tempeh Bowls with Roasted Broccoli

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

Crispy Lentil Tempeh Bowls with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Tempeh Bowls with Roasted Broccoli

Pan-seared lupin tempeh and earthy lentils tossed with tender roasted broccoli, finished with a sprinkle of savory nutritional yeast.

NUTRITION

318kcal
Protein
47.3g
Fat
8.1g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

150 grams Lupin Tempeh

30 grams Cooked Brown Lentils

120 grams Broccoli Florets

15 grams Nutritional Yeast

1 teaspoon Tamari

1/4 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with garlic powder and a splash of water, then roast for 15 minutes until the edges are slightly charred.

  • 3

    While the broccoli is roasting, slice the lupin tempeh into small cubes and sear them in a non-stick skillet over medium-high heat until golden and crispy.

  • 4

    Add the cooked lentils to the skillet with the tempeh and stir for 2 minutes to heat through.

  • 5

    Combine the crispy tempeh, warm lentils, and roasted broccoli in a serving bowl.

  • 6

    Finish the dish by dusting it with nutritional yeast and a drizzle of tamari for a savory umami kick.