Chickpea Tempeh Power Bowl with Roasted Broccoli and Quinoa

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

Chickpea Tempeh Power Bowl with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Chickpea Tempeh Power Bowl with Roasted Broccoli and Quinoa

Savor this vibrant vegan power bowl featuring marinated tempeh paired with hearty chickpeas, fluffy quinoa, and tender roasted broccoli. Every bite brings a comforting mix of savory, nutty, and fresh flavors, making it an ideal midday boost for both taste and protein.

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NUTRITION

442kcal
Protein
36.5g
Fat
16.4g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

5 oz Tempeh

1/4 cup Chickpeas

1/4 cup Cooked Quinoa

0.75 cup Roasted Broccoli

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Cut the tempeh into bite-sized cubes and marinate lightly with your choice of low-sodium soy sauce, a squeeze of lemon, and a pinch of garlic powder. Let sit for 10 minutes.

  • 3

    Toss broccoli florets with a drizzle of olive oil and a sprinkle of salt and pepper. Spread out on the baking sheet and roast for 15-20 minutes until the edges are slightly crispy.

  • 4

    Meanwhile, heat a non-stick skillet over medium heat. Sauté the marinated tempeh cubes for about 5-7 minutes, turning occasionally until golden brown on all sides.

  • 5

    Warm the chickpeas in a small pan or microwave, adding a pinch of cumin if desired for extra flavor.

  • 6

    Assemble your bowl by placing the cooked quinoa as the base. Top with the roasted broccoli, sautéed tempeh, and chickpeas.

  • 7

    Finish with a squeeze of fresh lemon over the top for brightness. Serve warm and enjoy your nutrient-packed power bowl.

Chickpea Tempeh Power Bowl with Roasted Broccoli and Quinoa

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

Chickpea Tempeh Power Bowl with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Chickpea Tempeh Power Bowl with Roasted Broccoli and Quinoa

Savor this vibrant vegan power bowl featuring marinated tempeh paired with hearty chickpeas, fluffy quinoa, and tender roasted broccoli. Every bite brings a comforting mix of savory, nutty, and fresh flavors, making it an ideal midday boost for both taste and protein.

NUTRITION

442kcal
Protein
36.5g
Fat
16.4g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

5 oz Tempeh

1/4 cup Chickpeas

1/4 cup Cooked Quinoa

0.75 cup Roasted Broccoli

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Cut the tempeh into bite-sized cubes and marinate lightly with your choice of low-sodium soy sauce, a squeeze of lemon, and a pinch of garlic powder. Let sit for 10 minutes.

  • 3

    Toss broccoli florets with a drizzle of olive oil and a sprinkle of salt and pepper. Spread out on the baking sheet and roast for 15-20 minutes until the edges are slightly crispy.

  • 4

    Meanwhile, heat a non-stick skillet over medium heat. Sauté the marinated tempeh cubes for about 5-7 minutes, turning occasionally until golden brown on all sides.

  • 5

    Warm the chickpeas in a small pan or microwave, adding a pinch of cumin if desired for extra flavor.

  • 6

    Assemble your bowl by placing the cooked quinoa as the base. Top with the roasted broccoli, sautéed tempeh, and chickpeas.

  • 7

    Finish with a squeeze of fresh lemon over the top for brightness. Serve warm and enjoy your nutrient-packed power bowl.