Crispy Tempeh Buddha Bowl with Quinoa

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

Crispy Tempeh Buddha Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Buddha Bowl with Quinoa

A vibrant, nutrient-packed bowl featuring crispy tempeh, fluffy quinoa, and an assortment of fresh vegetables, finished with a creamy tahini drizzle. This balanced bowl delivers savory crunch, bright greens, and a satisfying mix of textures and flavors perfect for a wholesome meal.

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NUTRITION

554kcal
Protein
39.2g
Fat
28.7g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

1/2 cup cooked Quinoa

1 cup chopped Broccoli

1 cup raw Spinach

1/4 cup shelled Edamame

1 tbsp Tahini

1 tsp Olive Oil

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PREPARATION

  • 1

    Press the tempeh to remove excess moisture and cut into bite-sized cubes.

  • 2

    Heat olive oil in a non-stick skillet over medium heat, then add the tempeh cubes. Sauté until all sides are crispy and golden, about 8-10 minutes.

  • 3

    While the tempeh cooks, steam or lightly roast the broccoli until tender yet still crisp.

  • 4

    Prepare the quinoa if not already cooked, ensuring a fluffy texture.

  • 5

    In a bowl, combine quinoa, spinach, broccoli, and shelled edamame.

  • 6

    Add the crispy tempeh on top of the vegetables.

  • 7

    Drizzle tahini over the bowl for a creamy finish, and toss lightly to combine all flavors.

  • 8

    Serve warm and enjoy your balanced, nutrient-dense Buddha bowl.

Crispy Tempeh Buddha Bowl with Quinoa

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

Crispy Tempeh Buddha Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Buddha Bowl with Quinoa

A vibrant, nutrient-packed bowl featuring crispy tempeh, fluffy quinoa, and an assortment of fresh vegetables, finished with a creamy tahini drizzle. This balanced bowl delivers savory crunch, bright greens, and a satisfying mix of textures and flavors perfect for a wholesome meal.

NUTRITION

554kcal
Protein
39.2g
Fat
28.7g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

1/2 cup cooked Quinoa

1 cup chopped Broccoli

1 cup raw Spinach

1/4 cup shelled Edamame

1 tbsp Tahini

1 tsp Olive Oil

PREPARATION

  • 1

    Press the tempeh to remove excess moisture and cut into bite-sized cubes.

  • 2

    Heat olive oil in a non-stick skillet over medium heat, then add the tempeh cubes. Sauté until all sides are crispy and golden, about 8-10 minutes.

  • 3

    While the tempeh cooks, steam or lightly roast the broccoli until tender yet still crisp.

  • 4

    Prepare the quinoa if not already cooked, ensuring a fluffy texture.

  • 5

    In a bowl, combine quinoa, spinach, broccoli, and shelled edamame.

  • 6

    Add the crispy tempeh on top of the vegetables.

  • 7

    Drizzle tahini over the bowl for a creamy finish, and toss lightly to combine all flavors.

  • 8

    Serve warm and enjoy your balanced, nutrient-dense Buddha bowl.