Name: Lemon-Herb Baked Tempeh with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz tempeh; 2 cups broccoli florets; 1 medium red bell pepper; 0 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp nutritional yeast

Lemon-Herb Baked Tempeh with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Baked Tempeh with Roasted Vegetables

Tempeh and colorful vegetables roasted together with a zesty lemon-herb marinade until the edges are golden and crisp.

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NUTRITION

Protein

52.4g

Fat

26.7g

Carbs

52.5g

SERVINGS

1 serving

INGREDIENTS

8 oz tempeh

2 cups broccoli florets

1 medium red bell pepper

0 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp nutritional yeast

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2
Cut the tempeh into 1-inch cubes and slice the red bell pepper into bite-sized pieces.
3
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
4
Add the tempeh cubes, broccoli florets, and bell pepper pieces to the bowl, tossing well to ensure every piece is thoroughly coated in the marinade.
5
Spread the mixture in a single, even layer on the prepared baking sheet to ensure even roasting.
6
Bake for 20 to 25 minutes, tossing the ingredients halfway through, until the vegetables are tender and the tempeh is lightly browned.
7
Remove from the oven and sprinkle the nutritional yeast over the hot tray before serving.