Crispy Tempeh 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 Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Bowl with Quinoa and Roasted Broccoli

A satisfying plant-based bowl featuring crispy marinated tempeh, fluffy quinoa, and tender roasted broccoli accented with a sprinkle of nutritional yeast for an extra umami boost. This bowl is flavorful, hearty, and perfectly balanced for a light yet protein-packed lunch.

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NUTRITION

357kcal
Protein
28.2g
Fat
16.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

100 grams Tempeh

1/3 cup Cooked Quinoa

1 cup Roasted Broccoli

1 teaspoon Olive Oil

1 tablespoon Nutritional Yeast

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the tempeh into bite-sized cubes and lightly steam or simmer for 5 minutes to remove any bitterness.

  • 3

    Pat the tempeh dry and toss with a pinch of salt and pepper. For extra crispiness, you can optionally add a dusting of your preferred spices.

  • 4

    Spread the tempeh cubes on a baking sheet lined with parchment paper and roast in the oven for 20 minutes until golden and slightly crispy, turning halfway.

  • 5

    Meanwhile, toss the broccoli florets with olive oil, salt, and pepper, and spread on another baking sheet. Roast in the oven for about 15 minutes until tender and slightly charred.

  • 6

    If not already cooked, prepare quinoa according to package instructions and measure out roughly 1/3 cup cooked.

  • 7

    Assemble the bowl by layering the cooked quinoa, roasted broccoli, and crispy tempeh. Sprinkle nutritional yeast over the top for an added savory flavor.

  • 8

    Serve warm and enjoy your balanced, protein-packed lunch!

Crispy Tempeh 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 Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Bowl with Quinoa and Roasted Broccoli

A satisfying plant-based bowl featuring crispy marinated tempeh, fluffy quinoa, and tender roasted broccoli accented with a sprinkle of nutritional yeast for an extra umami boost. This bowl is flavorful, hearty, and perfectly balanced for a light yet protein-packed lunch.

NUTRITION

357kcal
Protein
28.2g
Fat
16.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

100 grams Tempeh

1/3 cup Cooked Quinoa

1 cup Roasted Broccoli

1 teaspoon Olive Oil

1 tablespoon Nutritional Yeast

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the tempeh into bite-sized cubes and lightly steam or simmer for 5 minutes to remove any bitterness.

  • 3

    Pat the tempeh dry and toss with a pinch of salt and pepper. For extra crispiness, you can optionally add a dusting of your preferred spices.

  • 4

    Spread the tempeh cubes on a baking sheet lined with parchment paper and roast in the oven for 20 minutes until golden and slightly crispy, turning halfway.

  • 5

    Meanwhile, toss the broccoli florets with olive oil, salt, and pepper, and spread on another baking sheet. Roast in the oven for about 15 minutes until tender and slightly charred.

  • 6

    If not already cooked, prepare quinoa according to package instructions and measure out roughly 1/3 cup cooked.

  • 7

    Assemble the bowl by layering the cooked quinoa, roasted broccoli, and crispy tempeh. Sprinkle nutritional yeast over the top for an added savory flavor.

  • 8

    Serve warm and enjoy your balanced, protein-packed lunch!