Crispy Tempeh Strips with Roasted Broccoli and Quinoa

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

Crispy Tempeh Strips with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Strips with Roasted Broccoli and Quinoa

Pan-seared tempeh strips and roasted broccoli florets served over fluffy quinoa, finished with a splash of savory tamari for a satisfyingly crispy bite.

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NUTRITION

429kcal
Protein
40.5g
Fat
18.8g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh

150g Broccoli florets

1/4 cup cooked Quinoa

1 tbsp Tamari

1 tsp Garlic powder

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PREPARATION

  • 1

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

  • 2

    Slice the tempeh into thin strips and toss them in a small bowl with tamari and garlic powder until well coated.

  • 3

    Spread the broccoli florets on the baking sheet and roast for 15-20 minutes until the edges are charred.

  • 4

    While the broccoli roasts, heat a non-stick skillet over medium-high heat and sear the tempeh strips for 3-4 minutes per side until golden.

  • 5

    Place the warm quinoa in a bowl, top with the roasted broccoli and crispy tempeh strips, and enjoy.

Crispy Tempeh Strips with Roasted Broccoli and Quinoa

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

Crispy Tempeh Strips with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Strips with Roasted Broccoli and Quinoa

Pan-seared tempeh strips and roasted broccoli florets served over fluffy quinoa, finished with a splash of savory tamari for a satisfyingly crispy bite.

NUTRITION

429kcal
Protein
40.5g
Fat
18.8g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh

150g Broccoli florets

1/4 cup cooked Quinoa

1 tbsp Tamari

1 tsp Garlic powder

PREPARATION

  • 1

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

  • 2

    Slice the tempeh into thin strips and toss them in a small bowl with tamari and garlic powder until well coated.

  • 3

    Spread the broccoli florets on the baking sheet and roast for 15-20 minutes until the edges are charred.

  • 4

    While the broccoli roasts, heat a non-stick skillet over medium-high heat and sear the tempeh strips for 3-4 minutes per side until golden.

  • 5

    Place the warm quinoa in a bowl, top with the roasted broccoli and crispy tempeh strips, and enjoy.