Seared Tempeh with Roasted Broccoli and Chickpea Mash

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

Seared Tempeh with Roasted Broccoli and Chickpea Mash

YOUR SOLIN GENERATED RECIPE

Seared Tempeh with Roasted Broccoli and Chickpea Mash

Pan-seared tempeh and roasted broccoli florets served over a zesty garlic chickpea mash, topped with a dusting of savory nutritional yeast.

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NUTRITION

442kcal
Protein
42.9g
Fat
15.7g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Tempeh

1.75 cups Broccoli Florets

0.25 cup Canned Chickpeas

3 tablespoons Nutritional Yeast

1 tablespoon Tamari

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the tamari and roast for 15 minutes until the edges are crispy.

  • 3

    Slice the tempeh into thin strips and sear in a non-stick skillet over medium heat until golden brown on both sides.

  • 4

    In a small bowl, mash the chickpeas with lemon juice, minced garlic, and nutritional yeast until a thick, creamy consistency is reached.

  • 5

    Spread the chickpea mash onto a plate and layer the roasted broccoli and seared tempeh on top.

Seared Tempeh with Roasted Broccoli and Chickpea Mash

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

Seared Tempeh with Roasted Broccoli and Chickpea Mash

YOUR SOLIN GENERATED RECIPE

Seared Tempeh with Roasted Broccoli and Chickpea Mash

Pan-seared tempeh and roasted broccoli florets served over a zesty garlic chickpea mash, topped with a dusting of savory nutritional yeast.

NUTRITION

442kcal
Protein
42.9g
Fat
15.7g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Tempeh

1.75 cups Broccoli Florets

0.25 cup Canned Chickpeas

3 tablespoons Nutritional Yeast

1 tablespoon Tamari

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the tamari and roast for 15 minutes until the edges are crispy.

  • 3

    Slice the tempeh into thin strips and sear in a non-stick skillet over medium heat until golden brown on both sides.

  • 4

    In a small bowl, mash the chickpeas with lemon juice, minced garlic, and nutritional yeast until a thick, creamy consistency is reached.

  • 5

    Spread the chickpea mash onto a plate and layer the roasted broccoli and seared tempeh on top.