Name: Crispy Baked Tempeh with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 ounces Tempeh; 1/3 cup Quinoa (cooked); 1.5 cups Broccoli florets; 1 tablespoon Tamari; 1/2 teaspoon Garlic powder

Nutrition

Per serving

444 calories

Protein: 39g; 33% of calories
Carbs: 37g; 31% of calories
Fat: 19g; 36% of calories

Ingredients

5 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Slice the tempeh into thin half-inch strips and place them in a small bowl.
Toss the tempeh strips with tamari and garlic powder until evenly coated.
Cut the broccoli into bite-sized florets and arrange them on the baking sheet with the tempeh strips in a single layer.
Roast for 20 to 25 minutes, flipping the tempeh halfway through, until the edges are golden brown and the broccoli is tender.
Place the warm cooked quinoa in a bowl and top with the roasted tempeh and broccoli.

Nutrition

Ingredients

Instructions

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