Name: Roasted Tempeh & Broccoli with Peanut Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz tempeh; 2 cups broccoli florets; 0.5 tbsp natural peanut butter; 1 tbsp tamari; 1 tbsp rice vinegar; 1 tsp sriracha; 0 tsp olive oil; 0.5 tsp garlic powder; 0.5 tsp ground ginger; 0.25 tsp sea salt

Roasted Tempeh & Broccoli with Peanut Sauce

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

YOUR SOLIN GENERATED RECIPE

Roasted Tempeh & Broccoli with Peanut Sauce

Oven-roasted tempeh and charred broccoli florets are tossed in a creamy, savory peanut ginger sauce for a protein-packed plant-based bowl.

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NUTRITION

Protein

39.7g

Fat

23.6g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

6 oz tempeh

2 cups broccoli florets

0.5 tbsp natural peanut butter

1 tbsp tamari

1 tbsp rice vinegar

1 tsp sriracha

0 tsp olive oil

0.5 tsp garlic powder

0.5 tsp ground ginger

0.25 tsp sea salt

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the tempeh into bite-sized cubes and chop the broccoli into uniform florets.
3
Place the tempeh and broccoli on the baking sheet, drizzle with olive oil, sprinkle with sea salt, and toss to coat evenly.
4
Roast for 20 to 25 minutes, flipping halfway through, until the tempeh is golden brown and the broccoli has crispy edges.
5
While roasting, whisk together the peanut butter, tamari, rice vinegar, sriracha, garlic powder, and ground ginger in a small bowl until smooth.
6
Transfer the roasted tempeh and broccoli to a large bowl, drizzle with the peanut sauce, and toss until everything is thoroughly coated.