Lentil and Roasted Vegetable Protein Stir-Fry

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

Lentil and Roasted Vegetable Protein Stir-Fry

YOUR SOLIN GENERATED RECIPE

Lentil and Roasted Vegetable Protein Stir-Fry

Oven-roasted broccoli and peppers tossed with protein-rich tempeh and tender lentils in a zesty ginger-citrus glaze, finished with a sprinkle of toasted sesame seeds.

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NUTRITION

457kcal
Protein
36.3g
Fat
14.5g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

4.4 ounces Tempeh

0.5 cup Cooked Lentils

1 cup Broccoli Florets

0.5 cup Red Bell Pepper

2 tablespoons Orange Juice

1 tablespoon Coconut Aminos

1 clove Garlic

1 teaspoon Fresh Ginger

1 teaspoon Sesame Seeds

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PREPARATION

  • 1

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

  • 2

    Toss chopped broccoli and red peppers with a splash of water and roast for 15 minutes until edges are slightly charred.

  • 3

    While vegetables roast, crumble the tempeh into a non-stick skillet over medium heat and cook until golden brown.

  • 4

    Add the cooked lentils, minced garlic, and grated ginger to the skillet, stirring to combine.

  • 5

    Whisk together the orange juice and coconut aminos, then pour the mixture over the tempeh and lentils.

  • 6

    Fold in the roasted vegetables and simmer for 2 minutes until the sauce thickens into a glossy glaze.

  • 7

    Serve warm, garnished with toasted sesame seeds for a nutty crunch.

Lentil and Roasted Vegetable Protein Stir-Fry

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

Lentil and Roasted Vegetable Protein Stir-Fry

YOUR SOLIN GENERATED RECIPE

Lentil and Roasted Vegetable Protein Stir-Fry

Oven-roasted broccoli and peppers tossed with protein-rich tempeh and tender lentils in a zesty ginger-citrus glaze, finished with a sprinkle of toasted sesame seeds.

NUTRITION

457kcal
Protein
36.3g
Fat
14.5g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

4.4 ounces Tempeh

0.5 cup Cooked Lentils

1 cup Broccoli Florets

0.5 cup Red Bell Pepper

2 tablespoons Orange Juice

1 tablespoon Coconut Aminos

1 clove Garlic

1 teaspoon Fresh Ginger

1 teaspoon Sesame Seeds

PREPARATION

  • 1

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

  • 2

    Toss chopped broccoli and red peppers with a splash of water and roast for 15 minutes until edges are slightly charred.

  • 3

    While vegetables roast, crumble the tempeh into a non-stick skillet over medium heat and cook until golden brown.

  • 4

    Add the cooked lentils, minced garlic, and grated ginger to the skillet, stirring to combine.

  • 5

    Whisk together the orange juice and coconut aminos, then pour the mixture over the tempeh and lentils.

  • 6

    Fold in the roasted vegetables and simmer for 2 minutes until the sauce thickens into a glossy glaze.

  • 7

    Serve warm, garnished with toasted sesame seeds for a nutty crunch.