Grilled Tempeh Steaks with Roasted Broccoli and Quinoa

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

Grilled Tempeh Steaks with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Roasted Broccoli and Quinoa

Grilled tempeh steaks marinated in savory coconut aminos and ginger, served with fluffy quinoa and oven-roasted broccoli with a hint of smoky char.

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NUTRITION

501kcal
Protein
39.9g
Fat
22.9g
Carbs
44.8g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/3 cup Cooked Quinoa

2.5 cups Broccoli Florets

1 tablespoon Coconut Aminos

1 teaspoon Avocado Oil

1/4 teaspoon Garlic Powder

1/4 teaspoon Smoked Paprika

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with avocado oil, salt, and pepper on the baking sheet and roast for 15-20 minutes until the edges are crispy.

  • 3

    Slice the tempeh into thick steaks and place them in a shallow dish.

  • 4

    Whisk together the coconut aminos, garlic powder, and smoked paprika, then pour the mixture over the tempeh to marinate for 5 minutes.

  • 5

    Heat a grill pan or non-stick skillet over medium-high heat and sear the tempeh steaks for 3-4 minutes per side until deep golden brown.

  • 6

    Arrange the warm quinoa in a bowl and top with the grilled tempeh and roasted broccoli.

Grilled Tempeh Steaks with Roasted Broccoli and Quinoa

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

Grilled Tempeh Steaks with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Roasted Broccoli and Quinoa

Grilled tempeh steaks marinated in savory coconut aminos and ginger, served with fluffy quinoa and oven-roasted broccoli with a hint of smoky char.

NUTRITION

501kcal
Protein
39.9g
Fat
22.9g
Carbs
44.8g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/3 cup Cooked Quinoa

2.5 cups Broccoli Florets

1 tablespoon Coconut Aminos

1 teaspoon Avocado Oil

1/4 teaspoon Garlic Powder

1/4 teaspoon Smoked Paprika

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with avocado oil, salt, and pepper on the baking sheet and roast for 15-20 minutes until the edges are crispy.

  • 3

    Slice the tempeh into thick steaks and place them in a shallow dish.

  • 4

    Whisk together the coconut aminos, garlic powder, and smoked paprika, then pour the mixture over the tempeh to marinate for 5 minutes.

  • 5

    Heat a grill pan or non-stick skillet over medium-high heat and sear the tempeh steaks for 3-4 minutes per side until deep golden brown.

  • 6

    Arrange the warm quinoa in a bowl and top with the grilled tempeh and roasted broccoli.