Crispy Tempeh Power Bowl with Quinoa and Edamame

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

Crispy Tempeh Power Bowl with Quinoa and Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Edamame

Enjoy a vibrant vegan power bowl featuring crispy, seasoned tempeh, fluffy quinoa, and tender edamame, all tossed with a hint of tangy lime and fresh spinach. This balanced bowl delivers a satisfying crunch and bright flavors that make for a nourishing and energizing lunch.

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NUTRITION

477kcal
Protein
38.7g
Fat
18.3g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh

1/2 cup cooked Quinoa (~93g)

80g Shelled Edamame

1 cup Fresh Spinach

1 tbsp Lime Juice

2 tbsp Rice Flour

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Slice the tempeh into bite-sized strips. In a shallow bowl, combine the rice flour, smoked paprika, salt, and pepper.

  • 2

    Lightly coat the tempeh slices with the flour mixture.

  • 3

    Heat a nonstick skillet over medium heat. Cook the tempeh slices until they are crispy and golden on all sides, about 3-4 minutes per side. Remove from the skillet and set aside.

  • 4

    While the tempeh is cooking, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a large bowl, combine the cooked quinoa, shelled edamame, and fresh spinach.

  • 6

    Drizzle the lime juice over the mixture and gently toss to combine.

  • 7

    Top the bowl with the crispy tempeh slices and serve immediately.

Crispy Tempeh Power Bowl with Quinoa and Edamame

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

Crispy Tempeh Power Bowl with Quinoa and Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Edamame

Enjoy a vibrant vegan power bowl featuring crispy, seasoned tempeh, fluffy quinoa, and tender edamame, all tossed with a hint of tangy lime and fresh spinach. This balanced bowl delivers a satisfying crunch and bright flavors that make for a nourishing and energizing lunch.

NUTRITION

477kcal
Protein
38.7g
Fat
18.3g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh

1/2 cup cooked Quinoa (~93g)

80g Shelled Edamame

1 cup Fresh Spinach

1 tbsp Lime Juice

2 tbsp Rice Flour

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Slice the tempeh into bite-sized strips. In a shallow bowl, combine the rice flour, smoked paprika, salt, and pepper.

  • 2

    Lightly coat the tempeh slices with the flour mixture.

  • 3

    Heat a nonstick skillet over medium heat. Cook the tempeh slices until they are crispy and golden on all sides, about 3-4 minutes per side. Remove from the skillet and set aside.

  • 4

    While the tempeh is cooking, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a large bowl, combine the cooked quinoa, shelled edamame, and fresh spinach.

  • 6

    Drizzle the lime juice over the mixture and gently toss to combine.

  • 7

    Top the bowl with the crispy tempeh slices and serve immediately.