Name: Grilled Tempeh with Roasted Broccoli and Quinoa Pilaf
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.8 oz Tempeh; 1.6 cups Broccoli florets; 2 tbsp Nutritional Yeast; 2 tbsp Cooked Quinoa; 1 tsp Smoked Paprika; 1 tsp Garlic Powder; 1 tbsp Lemon Juice

Grilled Tempeh with Roasted Broccoli and Quinoa Pilaf

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

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Roasted Broccoli and Quinoa Pilaf

Grilled tempeh and roasted broccoli served over a light quinoa pilaf, finished with a nutty dusting of nutritional yeast.

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NUTRITION

Protein

42.6g

Fat

17.4g

Carbs

38.1g

SERVINGS

1 serving

INGREDIENTS

5.8 oz Tempeh

1.6 cups Broccoli florets

2 tbsp Nutritional Yeast

2 tbsp Cooked Quinoa

1 tsp Smoked Paprika

1 tsp Garlic Powder

1 tbsp Lemon Juice

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PREPARATION

1
Steam the tempeh for 10 minutes to remove any bitterness and soften the texture.
2
Marinate the steamed tempeh in a mixture of lemon juice, smoked paprika, and garlic powder for at least 15 minutes.
3
Preheat your oven to 400°F and toss the broccoli florets with a splash of water or lemon juice to keep them moist.
4
Roast the broccoli on a parchment-lined baking sheet for 15-20 minutes until the edges are slightly charred.
5
Prepare the quinoa by simmering in water or vegetable broth until fluffy, then set aside.
6
Heat a grill pan or non-stick skillet over medium-high heat and sear the tempeh for 3-4 minutes per side until golden brown grill marks appear.
7
Toss the cooked quinoa with the roasted broccoli and nutritional yeast to create the pilaf base.
8
Serve the smoky grilled tempeh slices over the warm broccoli and quinoa pilaf.