Grilled Tempeh 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 with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Roasted Broccoli and Quinoa

Char-grilled tempeh steaks marinated in lemon and garlic, served with oven-roasted broccoli and a light sprinkle of quinoa for a nutty finish.

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NUTRITION

319kcal
Protein
31.2g
Fat
15.4g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4.7 ounces Tempeh

1 cup Broccoli florets

1 tablespoon Cooked Quinoa

1 teaspoon Lemon juice

1 clove Garlic, minced

0.5 teaspoon Smoked paprika

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the tempeh into thin steaks and whisk together the lemon juice, minced garlic, and smoked paprika in a small bowl.

  • 3

    Coat the tempeh steaks thoroughly in the marinade and allow them to rest for 10 minutes to absorb the flavors.

  • 4

    Place the broccoli florets on the prepared baking sheet and roast for 15-20 minutes until the edges are tender and charred.

  • 5

    Heat a non-stick grill pan over medium-high heat and cook the tempeh steaks for 3-4 minutes per side until golden brown grill marks appear.

  • 6

    Serve the grilled tempeh alongside the roasted broccoli and garnish with the cooked quinoa for a protein-packed finish.

Grilled Tempeh 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 with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Roasted Broccoli and Quinoa

Char-grilled tempeh steaks marinated in lemon and garlic, served with oven-roasted broccoli and a light sprinkle of quinoa for a nutty finish.

NUTRITION

319kcal
Protein
31.2g
Fat
15.4g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4.7 ounces Tempeh

1 cup Broccoli florets

1 tablespoon Cooked Quinoa

1 teaspoon Lemon juice

1 clove Garlic, minced

0.5 teaspoon Smoked paprika

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the tempeh into thin steaks and whisk together the lemon juice, minced garlic, and smoked paprika in a small bowl.

  • 3

    Coat the tempeh steaks thoroughly in the marinade and allow them to rest for 10 minutes to absorb the flavors.

  • 4

    Place the broccoli florets on the prepared baking sheet and roast for 15-20 minutes until the edges are tender and charred.

  • 5

    Heat a non-stick grill pan over medium-high heat and cook the tempeh steaks for 3-4 minutes per side until golden brown grill marks appear.

  • 6

    Serve the grilled tempeh alongside the roasted broccoli and garnish with the cooked quinoa for a protein-packed finish.