Lentil and Tempeh Power Bowl with Roasted Broccoli

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

Lentil and Tempeh Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Power Bowl with Roasted Broccoli

Steamed lentils and savory tempeh cubes tossed with oven-roasted broccoli, finished with a squeeze of fresh lemon and a pinch of red pepper flakes for a zesty, toasted finish.

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NUTRITION

241kcal
Protein
41.1g
Fat
4.5g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

165g Seitan (Wheat Gluten)

10g Tempeh

25g Cooked Brown Lentils

60g Fresh Broccoli Florets

1 tsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Cut the seitan and tempeh into small, uniform cubes for even cooking.

  • 3

    Break the broccoli into bite-sized florets and spread them on the prepared baking sheet.

  • 4

    Roast the broccoli for 10 to 12 minutes until the edges are slightly charred and tender.

  • 5

    While the broccoli roasts, heat a non-stick skillet over medium heat and lightly sear the seitan and tempeh cubes until browned.

  • 6

    Add the cooked lentils to the skillet for the last minute to warm them through.

  • 7

    Transfer all ingredients to a bowl and toss with fresh lemon juice and a pinch of red pepper flakes before serving.

Lentil and Tempeh Power Bowl with Roasted Broccoli

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

Lentil and Tempeh Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Power Bowl with Roasted Broccoli

Steamed lentils and savory tempeh cubes tossed with oven-roasted broccoli, finished with a squeeze of fresh lemon and a pinch of red pepper flakes for a zesty, toasted finish.

NUTRITION

241kcal
Protein
41.1g
Fat
4.5g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

165g Seitan (Wheat Gluten)

10g Tempeh

25g Cooked Brown Lentils

60g Fresh Broccoli Florets

1 tsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Cut the seitan and tempeh into small, uniform cubes for even cooking.

  • 3

    Break the broccoli into bite-sized florets and spread them on the prepared baking sheet.

  • 4

    Roast the broccoli for 10 to 12 minutes until the edges are slightly charred and tender.

  • 5

    While the broccoli roasts, heat a non-stick skillet over medium heat and lightly sear the seitan and tempeh cubes until browned.

  • 6

    Add the cooked lentils to the skillet for the last minute to warm them through.

  • 7

    Transfer all ingredients to a bowl and toss with fresh lemon juice and a pinch of red pepper flakes before serving.