Crispy 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.

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

Savor a vibrant, plant-based power bowl featuring crispy, marinated tempeh, perfectly fluffy quinoa, and tender roasted broccoli, all elevated with a sprinkle of savory nutritional yeast for an irresistible umami finish. This balanced dish offers a satisfying crunch, hearty flavors, and a nourishing boost ideal for a mid-day meal.

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NUTRITION

490kcal
Protein
39.9g
Fat
24.5g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh

1/3 cup cooked Quinoa

100g Broccoli

2 tbsp Nutritional Yeast

1 tbsp Coconut Aminos

1 tsp Olive Oil

1/2 tsp Smoked Paprika

1/2 tsp Garlic Powder

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press and slice the tempeh into bite-sized cubes. In a bowl, whisk together coconut aminos, smoked paprika, garlic powder, salt, and pepper. Toss the tempeh cubes in the marinade and let sit for 10 minutes.

  • 3

    Spread the marinated tempeh on half of the prepared baking sheet. Drizzle with a touch of olive oil. Roast in the oven for 20-25 minutes, flipping halfway through, until crispy and golden.

  • 4

    While the tempeh roasts, toss broccoli florets with a light drizzle of olive oil, salt, and pepper on the other half of the baking sheet. Roast for 15-20 minutes until tender and slightly charred.

  • 5

    Prepare quinoa as per package instructions if not already cooked; if using pre-cooked quinoa, gently warm it.

  • 6

    Assemble the bowl by layering quinoa as the base, topping with roasted broccoli and crispy tempeh. Sprinkle with nutritional yeast to add a savory, cheesy flavor punch.

  • 7

    Serve warm and enjoy your nutrient-packed, plant-based power bowl!

Crispy 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.

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

Savor a vibrant, plant-based power bowl featuring crispy, marinated tempeh, perfectly fluffy quinoa, and tender roasted broccoli, all elevated with a sprinkle of savory nutritional yeast for an irresistible umami finish. This balanced dish offers a satisfying crunch, hearty flavors, and a nourishing boost ideal for a mid-day meal.

NUTRITION

490kcal
Protein
39.9g
Fat
24.5g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh

1/3 cup cooked Quinoa

100g Broccoli

2 tbsp Nutritional Yeast

1 tbsp Coconut Aminos

1 tsp Olive Oil

1/2 tsp Smoked Paprika

1/2 tsp Garlic Powder

Salt & Pepper (to taste)

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press and slice the tempeh into bite-sized cubes. In a bowl, whisk together coconut aminos, smoked paprika, garlic powder, salt, and pepper. Toss the tempeh cubes in the marinade and let sit for 10 minutes.

  • 3

    Spread the marinated tempeh on half of the prepared baking sheet. Drizzle with a touch of olive oil. Roast in the oven for 20-25 minutes, flipping halfway through, until crispy and golden.

  • 4

    While the tempeh roasts, toss broccoli florets with a light drizzle of olive oil, salt, and pepper on the other half of the baking sheet. Roast for 15-20 minutes until tender and slightly charred.

  • 5

    Prepare quinoa as per package instructions if not already cooked; if using pre-cooked quinoa, gently warm it.

  • 6

    Assemble the bowl by layering quinoa as the base, topping with roasted broccoli and crispy tempeh. Sprinkle with nutritional yeast to add a savory, cheesy flavor punch.

  • 7

    Serve warm and enjoy your nutrient-packed, plant-based power bowl!