Crispy Tempeh Power Bowl with Quinoa and Roasted Vegetables

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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Vegetables

Enjoy a vibrant power bowl featuring crispy, pan-fried tempeh paired with fluffy quinoa, tender edamame, and a colorful medley of roasted bell pepper and zucchini. Each bite brings a satisfying crunch and earthy flavor, perfectly balanced to fuel muscle gains and lean bulking in a light, plant-based meal.

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NUTRITION

448kcal
Protein
30g
Fat
19.3g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1/2 cup cooked Quinoa

40g Shelled Edamame

150g Roasted Mixed Vegetables (Bell Pepper & Zucchini)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss the chopped bell pepper and zucchini (total 150g) with 1 tsp olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, slice the tempeh into bite-sized cubes and pat them dry with a paper towel.

  • 3

    Heat a non-stick skillet over medium heat. Add the tempeh cubes and cook for 3-4 minutes per side until golden and crispy. Season lightly with salt, pepper, and your favorite herbs or a pinch of smoked paprika if desired.

  • 4

    Warm the pre-cooked quinoa (1/2 cup) and gently mix in 40g of shelled edamame for an extra protein boost.

  • 5

    Assemble the power bowl by layering the quinoa and edamame mixture at the base, then topping with the crispy tempeh, and finally the roasted vegetables. Serve warm and enjoy your nutrient-packed, flavorful lunch.

Crispy Tempeh Power Bowl with Quinoa and Roasted Vegetables

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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Vegetables

Enjoy a vibrant power bowl featuring crispy, pan-fried tempeh paired with fluffy quinoa, tender edamame, and a colorful medley of roasted bell pepper and zucchini. Each bite brings a satisfying crunch and earthy flavor, perfectly balanced to fuel muscle gains and lean bulking in a light, plant-based meal.

NUTRITION

448kcal
Protein
30g
Fat
19.3g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1/2 cup cooked Quinoa

40g Shelled Edamame

150g Roasted Mixed Vegetables (Bell Pepper & Zucchini)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss the chopped bell pepper and zucchini (total 150g) with 1 tsp olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, slice the tempeh into bite-sized cubes and pat them dry with a paper towel.

  • 3

    Heat a non-stick skillet over medium heat. Add the tempeh cubes and cook for 3-4 minutes per side until golden and crispy. Season lightly with salt, pepper, and your favorite herbs or a pinch of smoked paprika if desired.

  • 4

    Warm the pre-cooked quinoa (1/2 cup) and gently mix in 40g of shelled edamame for an extra protein boost.

  • 5

    Assemble the power bowl by layering the quinoa and edamame mixture at the base, then topping with the crispy tempeh, and finally the roasted vegetables. Serve warm and enjoy your nutrient-packed, flavorful lunch.