Name: Garlic-Lemon Roasted Broccoli and Tempeh
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Tempeh; 2 cups Broccoli florets; 1 tsp Extra virgin olive oil; 2 tbsp Nutritional yeast; 2 cloves Garlic; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Red pepper flakes

Garlic-Lemon Roasted Broccoli and Tempeh

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

YOUR SOLIN GENERATED RECIPE

Garlic-Lemon Roasted Broccoli and Tempeh

Oven-roasted tempeh and broccoli florets tossed in a zesty garlic-lemon glaze for a vibrant and satisfying plant-based meal.

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NUTRITION

Protein

53.3g

Fat

28.9g

Carbs

44.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Tempeh

2 cups Broccoli florets

1 tsp Extra virgin olive oil

2 tbsp Nutritional yeast

2 cloves Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Cut the tempeh into bite-sized half-inch cubes and break the broccoli into uniform florets.
3
In a large bowl, whisk together the olive oil, minced garlic, sea salt, black pepper, and red pepper flakes.
4
Add the tempeh and broccoli to the bowl and toss until every piece is thoroughly coated in the garlic oil.
5
Spread the mixture in a single layer on the prepared baking sheet, ensuring space between pieces for even browning.
6
Roast for 20 to 25 minutes, tossing halfway through, until the broccoli is tender and the tempeh is golden and crisp.
7
Remove from the oven and immediately drizzle with fresh lemon juice and sprinkle with nutritional yeast before serving.