YOUR SOLIN GENERATED RECIPE
Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli
Savor the hearty flavors of crispy tempeh paired with fluffy quinoa and tender roasted broccoli, all brought together with a medley of spices and a light tamari glaze. This vegan power bowl is a refreshing and satisfying meal, perfect for recharging midday with its vibrant textures and wholesome taste.
INGREDIENTS
140g Tempeh
0.5 cup Cooked Quinoa (93g)
1 cup Roasted Broccoli (156g)
1 tsp Tamari
1 tsp Maple Syrup
0.5 tsp Garlic Powder
0.25 tsp Black Pepper
Pinch of Salt
PREPARATION
Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper for the broccoli.
Press the tempeh lightly with a paper towel to remove excess moisture. Cut the tempeh into bite-sized cubes.
In a medium bowl, combine the tamari, maple syrup, garlic powder, black pepper, and a pinch of salt. Toss the tempeh cubes in the marinade until evenly coated.
Heat a non-stick skillet over medium-high heat. Add the marinated tempeh and cook for about 3-4 minutes per side until the edges are crispy and golden.
Meanwhile, toss the broccoli florets with a light spray of oil, salt, and pepper. Roast in the preheated oven for 15-20 minutes until tender and slightly charred.
Prepare the quinoa according to package instructions if not already cooked. Typically, this involves rinsing the quinoa and simmering it in water until fluffy.
Assemble the bowl by layering the cooked quinoa, roasted broccoli, and crispy tempeh. Drizzle any remaining marinade over the top if desired.
Serve warm and enjoy your nutritious and satisfying vegan power bowl.