Herb-Roasted Tempeh with Roasted Vegetables

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

Herb-Roasted Tempeh with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Roasted Vegetables

Herb-roasted tempeh cubes tossed with broccoli and bell peppers, finished with a drizzle of balsamic glaze and fragrant, toasted rosemary.

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NUTRITION

389kcal
Protein
27.3g
Fat
23.5g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4.4 ounces Tempeh

1.1 cups Broccoli florets

0.5 cup Red Bell Pepper

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

1 teaspoon Dried Rosemary

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PREPARATION

  • 1

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

  • 2

    Cut the tempeh into bite-sized cubes and chop the broccoli and red bell pepper into uniform pieces.

  • 3

    In a large bowl, whisk together the olive oil, dried rosemary, and a pinch of salt and pepper.

  • 4

    Add the tempeh and vegetables to the bowl and toss thoroughly until everything is evenly coated in the herb oil.

  • 5

    Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded.

  • 6

    Roast for 20-25 minutes, tossing halfway through, until the tempeh is golden brown and the vegetables are tender.

  • 7

    Remove from the oven and drizzle with the balsamic vinegar before serving warm.

Herb-Roasted Tempeh with Roasted Vegetables

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

Herb-Roasted Tempeh with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Roasted Vegetables

Herb-roasted tempeh cubes tossed with broccoli and bell peppers, finished with a drizzle of balsamic glaze and fragrant, toasted rosemary.

NUTRITION

389kcal
Protein
27.3g
Fat
23.5g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4.4 ounces Tempeh

1.1 cups Broccoli florets

0.5 cup Red Bell Pepper

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

1 teaspoon Dried Rosemary

PREPARATION

  • 1

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

  • 2

    Cut the tempeh into bite-sized cubes and chop the broccoli and red bell pepper into uniform pieces.

  • 3

    In a large bowl, whisk together the olive oil, dried rosemary, and a pinch of salt and pepper.

  • 4

    Add the tempeh and vegetables to the bowl and toss thoroughly until everything is evenly coated in the herb oil.

  • 5

    Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded.

  • 6

    Roast for 20-25 minutes, tossing halfway through, until the tempeh is golden brown and the vegetables are tender.

  • 7

    Remove from the oven and drizzle with the balsamic vinegar before serving warm.