Lentil Tempeh Power Bowl with Quinoa and Roasted Broccoli

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

Lentil Tempeh Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil Tempeh Power Bowl with Quinoa and Roasted Broccoli

Enjoy a vibrant vegan power bowl featuring marinated tempeh, hearty lentils, a touch of nutty quinoa, and crisp roasted broccoli, all finished with a sprinkle of nutritional yeast. This bowl delivers a satisfying medley of flavors and textures that fuel your day while keeping your macros in check.

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NUTRITION

479kcal
Protein
40.4g
Fat
17.8g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

100g Cooked Lentils

20g Cooked Quinoa

100g Roasted Broccoli

2 tbsp Nutritional Yeast

1 tsp Olive Oil

1 tsp Lemon Juice

1 tsp Garlic Powder

Salt & Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the tempeh into bite-sized cubes and marinate in a mixture of olive oil, lemon juice, garlic powder, salt, and pepper for about 10 minutes.

  • 3

    Meanwhile, prepare the roasted broccoli by tossing broccoli florets with a pinch of salt, pepper, and a drizzle of olive oil. Spread on a baking sheet and roast in the oven for 12-15 minutes until lightly browned and tender.

  • 4

    If not already cooked, prepare quinoa according to package instructions and have cooked lentils ready.

  • 5

    In a skillet over medium heat, sauté the marinated tempeh for 5-7 minutes until golden on all sides.

  • 6

    Assemble the bowl by layering cooked quinoa, lentils, and roasted broccoli. Top with the sautéed tempeh.

  • 7

    Finish with a generous sprinkle of nutritional yeast and adjust seasoning with extra salt and pepper as desired.

  • 8

    Serve warm and enjoy your nutrient-packed vegan power bowl.

Lentil Tempeh Power Bowl with Quinoa and Roasted Broccoli

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

Lentil Tempeh Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil Tempeh Power Bowl with Quinoa and Roasted Broccoli

Enjoy a vibrant vegan power bowl featuring marinated tempeh, hearty lentils, a touch of nutty quinoa, and crisp roasted broccoli, all finished with a sprinkle of nutritional yeast. This bowl delivers a satisfying medley of flavors and textures that fuel your day while keeping your macros in check.

NUTRITION

479kcal
Protein
40.4g
Fat
17.8g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

100g Cooked Lentils

20g Cooked Quinoa

100g Roasted Broccoli

2 tbsp Nutritional Yeast

1 tsp Olive Oil

1 tsp Lemon Juice

1 tsp Garlic Powder

Salt & Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the tempeh into bite-sized cubes and marinate in a mixture of olive oil, lemon juice, garlic powder, salt, and pepper for about 10 minutes.

  • 3

    Meanwhile, prepare the roasted broccoli by tossing broccoli florets with a pinch of salt, pepper, and a drizzle of olive oil. Spread on a baking sheet and roast in the oven for 12-15 minutes until lightly browned and tender.

  • 4

    If not already cooked, prepare quinoa according to package instructions and have cooked lentils ready.

  • 5

    In a skillet over medium heat, sauté the marinated tempeh for 5-7 minutes until golden on all sides.

  • 6

    Assemble the bowl by layering cooked quinoa, lentils, and roasted broccoli. Top with the sautéed tempeh.

  • 7

    Finish with a generous sprinkle of nutritional yeast and adjust seasoning with extra salt and pepper as desired.

  • 8

    Serve warm and enjoy your nutrient-packed vegan power bowl.