Crispy Tempeh Sheet Pan with Quinoa and Roasted Vegetables

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

Crispy Tempeh Sheet Pan with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Sheet Pan with Quinoa and Roasted Vegetables

Oven-roasted tempeh and vibrant vegetables tossed in a savory tamari glaze, served over fluffy quinoa with a sprinkle of nutty nutritional yeast.

Try 7 days free, then $12.99 / mo.

NUTRITION

502kcal
Protein
44.2g
Fat
21.2g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

170g Tempeh, cubed

60g Cooked Quinoa

150g Broccoli florets

75g Red Bell Pepper, sliced

1 tbsp Nutritional Yeast

1 tbsp Low-sodium Tamari

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Slice the tempeh into bite-sized cubes and chop the broccoli and red bell pepper into uniform pieces.

  • 3

    In a small bowl, whisk together the tamari with a splash of water and any preferred dried spices like garlic powder.

  • 4

    Place the tempeh, broccoli, and peppers in a large mixing bowl and toss thoroughly with the tamari mixture until well coated.

  • 5

    Spread the ingredients in a single layer across the prepared sheet pan, ensuring they aren't overcrowded so they crisp up properly.

  • 6

    Roast in the oven for 20 to 25 minutes, tossing halfway through, until the tempeh edges are golden brown and the vegetables are tender.

  • 7

    While the sheet pan is roasting, warm your pre-cooked quinoa in a small pan or microwave.

  • 8

    Transfer the warm quinoa to a bowl, top with the roasted tempeh and vegetables, and finish with a dusting of nutritional yeast.

Crispy Tempeh Sheet Pan with Quinoa and Roasted Vegetables

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

Crispy Tempeh Sheet Pan with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Sheet Pan with Quinoa and Roasted Vegetables

Oven-roasted tempeh and vibrant vegetables tossed in a savory tamari glaze, served over fluffy quinoa with a sprinkle of nutty nutritional yeast.

NUTRITION

502kcal
Protein
44.2g
Fat
21.2g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

170g Tempeh, cubed

60g Cooked Quinoa

150g Broccoli florets

75g Red Bell Pepper, sliced

1 tbsp Nutritional Yeast

1 tbsp Low-sodium Tamari

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Slice the tempeh into bite-sized cubes and chop the broccoli and red bell pepper into uniform pieces.

  • 3

    In a small bowl, whisk together the tamari with a splash of water and any preferred dried spices like garlic powder.

  • 4

    Place the tempeh, broccoli, and peppers in a large mixing bowl and toss thoroughly with the tamari mixture until well coated.

  • 5

    Spread the ingredients in a single layer across the prepared sheet pan, ensuring they aren't overcrowded so they crisp up properly.

  • 6

    Roast in the oven for 20 to 25 minutes, tossing halfway through, until the tempeh edges are golden brown and the vegetables are tender.

  • 7

    While the sheet pan is roasting, warm your pre-cooked quinoa in a small pan or microwave.

  • 8

    Transfer the warm quinoa to a bowl, top with the roasted tempeh and vegetables, and finish with a dusting of nutritional yeast.