Crispy Tempeh Buddha Bowl with Quinoa and Roasted Chickpeas

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

Crispy Tempeh Buddha Bowl with Quinoa and Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Buddha Bowl with Quinoa and Roasted Chickpeas

A vibrant bowl featuring lightly crisped tempeh, fluffy quinoa, and crunchy roasted chickpeas combined with fresh mixed greens and shredded carrots, all drizzled with a zesty tahini-lemon dressing. This balanced bowl packs a nutritious punch with a perfect blend of plant-based proteins and wholesome carbs.

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NUTRITION

538kcal
Protein
36.6g
Fat
24.9g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

125 grams Tempeh

1/2 cup cooked Quinoa (93g)

40 grams Roasted Chickpeas

1 cup Fresh Spinach (30g)

50 grams Carrot

1 tbsp Tahini (15g)

1 tbsp Lemon Juice (15g)

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PREPARATION

  • 1

    Press and cube the tempeh into bite-sized pieces. In a shallow dish, drizzle with a bit of lemon juice, salt, and pepper. Let marinate for 10 minutes.

  • 2

    While marinating, preheat the oven to 400°F. Toss the chickpeas with a pinch of salt, pepper, and a drizzle of olive oil if desired, then spread them on a baking sheet. Roast for 15-20 minutes or until crispy.

  • 3

    In a non-stick skillet, heat a small amount of oil over medium heat. Add the marinated tempeh cubes and sauté for about 5-7 minutes or until golden and crispy on all sides.

  • 4

    Prepare the quinoa as per package instructions if not already cooked.

  • 5

    In a bowl, combine the fresh spinach and shredded carrots. Add the cooked quinoa as a base.

  • 6

    Top the bowl with the crispy tempeh and roasted chickpeas.

  • 7

    In a small bowl, whisk together tahini and lemon juice. Drizzle the dressing over the bowl and toss gently to combine all the flavors.

  • 8

    Serve immediately and enjoy your nutrient-packed, crispy tempeh Buddha bowl!

Crispy Tempeh Buddha Bowl with Quinoa and Roasted Chickpeas

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

Crispy Tempeh Buddha Bowl with Quinoa and Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Buddha Bowl with Quinoa and Roasted Chickpeas

A vibrant bowl featuring lightly crisped tempeh, fluffy quinoa, and crunchy roasted chickpeas combined with fresh mixed greens and shredded carrots, all drizzled with a zesty tahini-lemon dressing. This balanced bowl packs a nutritious punch with a perfect blend of plant-based proteins and wholesome carbs.

NUTRITION

538kcal
Protein
36.6g
Fat
24.9g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

125 grams Tempeh

1/2 cup cooked Quinoa (93g)

40 grams Roasted Chickpeas

1 cup Fresh Spinach (30g)

50 grams Carrot

1 tbsp Tahini (15g)

1 tbsp Lemon Juice (15g)

PREPARATION

  • 1

    Press and cube the tempeh into bite-sized pieces. In a shallow dish, drizzle with a bit of lemon juice, salt, and pepper. Let marinate for 10 minutes.

  • 2

    While marinating, preheat the oven to 400°F. Toss the chickpeas with a pinch of salt, pepper, and a drizzle of olive oil if desired, then spread them on a baking sheet. Roast for 15-20 minutes or until crispy.

  • 3

    In a non-stick skillet, heat a small amount of oil over medium heat. Add the marinated tempeh cubes and sauté for about 5-7 minutes or until golden and crispy on all sides.

  • 4

    Prepare the quinoa as per package instructions if not already cooked.

  • 5

    In a bowl, combine the fresh spinach and shredded carrots. Add the cooked quinoa as a base.

  • 6

    Top the bowl with the crispy tempeh and roasted chickpeas.

  • 7

    In a small bowl, whisk together tahini and lemon juice. Drizzle the dressing over the bowl and toss gently to combine all the flavors.

  • 8

    Serve immediately and enjoy your nutrient-packed, crispy tempeh Buddha bowl!