Crispy Tempeh Power Bowl with Edamame and Quinoa

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

Crispy Tempeh Power Bowl with Edamame and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Edamame and Quinoa

Experience a vibrant, crispy tempeh power bowl that delivers a satisfying crunch along with a burst of edamame and light quinoa, all dressed in a bright lemon-tahini drizzle. This plant‐powered bowl is designed for vegan enthusiasts looking for a protein boost in a clean, fresh, and flavorful meal.

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NUTRITION

475kcal
Protein
49.7g
Fat
20.6g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

110g Tempeh

40g Shelled Edamame

25g Cooked Quinoa

25g Pea Protein Isolate

1 Tbsp Fresh Lemon Juice

1 Tsp Tahini

Sea Salt & Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the tempeh into bite-sized strips and allow it to steam in a bit of water for 10 minutes to mellow its bitterness.

  • 2

    Pat the tempeh dry, then toss it lightly with sea salt, black pepper, and a small drizzle of water to help the seasonings stick.

  • 3

    Arrange the tempeh on a parchment-lined baking sheet and bake for 15-20 minutes until edges are crisp. Optionally, flip halfway through for even crisping.

  • 4

    While the tempeh bakes, prepare the edamame by lightly steaming or microwaving until just tender, and gently fluff the cooked quinoa.

  • 5

    In a small bowl, whisk together the lemon juice and tahini to form a light, tangy dressing.

  • 6

    In a bowl, combine the crispy tempeh, edamame, and quinoa. Sprinkle the pea protein isolate evenly over the warm ingredients so it lightly coats them, boosting the protein content without greatly altering texture.

  • 7

    Drizzle the lemon-tahini dressing over the bowl and toss gently to combine. Adjust seasoning with salt and pepper as desired. Serve immediately.

Crispy Tempeh Power Bowl with Edamame and Quinoa

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

Crispy Tempeh Power Bowl with Edamame and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Edamame and Quinoa

Experience a vibrant, crispy tempeh power bowl that delivers a satisfying crunch along with a burst of edamame and light quinoa, all dressed in a bright lemon-tahini drizzle. This plant‐powered bowl is designed for vegan enthusiasts looking for a protein boost in a clean, fresh, and flavorful meal.

NUTRITION

475kcal
Protein
49.7g
Fat
20.6g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

110g Tempeh

40g Shelled Edamame

25g Cooked Quinoa

25g Pea Protein Isolate

1 Tbsp Fresh Lemon Juice

1 Tsp Tahini

Sea Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the tempeh into bite-sized strips and allow it to steam in a bit of water for 10 minutes to mellow its bitterness.

  • 2

    Pat the tempeh dry, then toss it lightly with sea salt, black pepper, and a small drizzle of water to help the seasonings stick.

  • 3

    Arrange the tempeh on a parchment-lined baking sheet and bake for 15-20 minutes until edges are crisp. Optionally, flip halfway through for even crisping.

  • 4

    While the tempeh bakes, prepare the edamame by lightly steaming or microwaving until just tender, and gently fluff the cooked quinoa.

  • 5

    In a small bowl, whisk together the lemon juice and tahini to form a light, tangy dressing.

  • 6

    In a bowl, combine the crispy tempeh, edamame, and quinoa. Sprinkle the pea protein isolate evenly over the warm ingredients so it lightly coats them, boosting the protein content without greatly altering texture.

  • 7

    Drizzle the lemon-tahini dressing over the bowl and toss gently to combine. Adjust seasoning with salt and pepper as desired. Serve immediately.