Protein-Packed Quinoa Breakfast Bowl with Maple-Cinnamon Tempeh

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

Protein-Packed Quinoa Breakfast Bowl with Maple-Cinnamon Tempeh

YOUR SOLIN GENERATED RECIPE

Protein-Packed Quinoa Breakfast Bowl with Maple-Cinnamon Tempeh

A vibrant and energizing bowl featuring maple-cinnamon marinated tempeh served atop fluffy quinoa and fresh baby spinach, finished with a sprinkle of toasted almonds. This dish brings together a delightful blend of sweet and savory notes, perfect for a nutritious start or a balanced meal anytime.

Try 7 days free, then $12.99 / mo.

NUTRITION

549kcal
Protein
40.6g
Fat
29.8g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh

1/2 cup Cooked Quinoa

1 cup Baby Spinach

1 tsp Maple Syrup

1/2 tsp Ground Cinnamon

1 tsp Olive Oil

1 tbsp Toasted Almonds

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Slice the tempeh into small cubes or strips.

  • 2

    In a bowl, combine the tempeh with maple syrup and ground cinnamon, ensuring all pieces are well-coated.

  • 3

    Heat olive oil in a non-stick pan over medium heat and sauté the marinated tempeh for 5-7 minutes until golden and caramelized.

  • 4

    Meanwhile, prepare the cooked quinoa if not already done, and place it as the base in your serving bowl.

  • 5

    Layer the fresh baby spinach over the quinoa, then top with the cooked tempeh.

  • 6

    Finish with a sprinkle of toasted almonds for crunch, and serve warm.

Protein-Packed Quinoa Breakfast Bowl with Maple-Cinnamon Tempeh

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

Protein-Packed Quinoa Breakfast Bowl with Maple-Cinnamon Tempeh

YOUR SOLIN GENERATED RECIPE

Protein-Packed Quinoa Breakfast Bowl with Maple-Cinnamon Tempeh

A vibrant and energizing bowl featuring maple-cinnamon marinated tempeh served atop fluffy quinoa and fresh baby spinach, finished with a sprinkle of toasted almonds. This dish brings together a delightful blend of sweet and savory notes, perfect for a nutritious start or a balanced meal anytime.

NUTRITION

549kcal
Protein
40.6g
Fat
29.8g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh

1/2 cup Cooked Quinoa

1 cup Baby Spinach

1 tsp Maple Syrup

1/2 tsp Ground Cinnamon

1 tsp Olive Oil

1 tbsp Toasted Almonds

PREPARATION

  • 1

    Slice the tempeh into small cubes or strips.

  • 2

    In a bowl, combine the tempeh with maple syrup and ground cinnamon, ensuring all pieces are well-coated.

  • 3

    Heat olive oil in a non-stick pan over medium heat and sauté the marinated tempeh for 5-7 minutes until golden and caramelized.

  • 4

    Meanwhile, prepare the cooked quinoa if not already done, and place it as the base in your serving bowl.

  • 5

    Layer the fresh baby spinach over the quinoa, then top with the cooked tempeh.

  • 6

    Finish with a sprinkle of toasted almonds for crunch, and serve warm.