Name: Lentil Tempeh Power Bowl with Roasted Broccoli and Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Tempeh; 1/4 cup Cooked Brown Lentils; 2 cups Broccoli Florets; 1 tablespoon Nutritional Yeast; 1 teaspoon Tahini; 1 tablespoon Lemon Juice; 1/4 teaspoon Garlic Powder; 1/4 teaspoon Ground Cumin

Lentil Tempeh Power Bowl with Roasted Broccoli and Tahini Drizzle

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

YOUR SOLIN GENERATED RECIPE

Lentil Tempeh Power Bowl with Roasted Broccoli and Tahini Drizzle

Pan-seared tempeh and earthy lentils served with oven-roasted broccoli florets, finished with a creamy lemon-tahini drizzle.

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NUTRITION

Protein

39.8g

Fat

18.8g

Carbs

41.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tempeh

1/4 cup Cooked Brown Lentils

2 cups Broccoli Florets

1 tablespoon Nutritional Yeast

1 teaspoon Tahini

1 tablespoon Lemon Juice

1/4 teaspoon Garlic Powder

1/4 teaspoon Ground Cumin

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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 a squeeze of lemon juice and a pinch of salt, then roast for 15-20 minutes until the edges are slightly charred.
3
Slice the tempeh into thin strips and sear in a non-stick skillet over medium-high heat until golden brown and crispy on both sides.
4
Add the pre-cooked lentils to the skillet with the tempeh, seasoning them with garlic powder and cumin until warmed through.
5
In a small ramekin, whisk together the tahini, nutritional yeast, and remaining lemon juice with a teaspoon of warm water to create a smooth drizzle.
6
Arrange the warm lentils and roasted broccoli in a bowl and top with the seared tempeh strips.
7
Finish the dish by pouring the creamy tahini dressing over the top and serve immediately.