Grilled Tempeh and Quinoa Power Bowl with Roasted Broccoli

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

Grilled Tempeh and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Power Bowl with Roasted Broccoli

Savor a vibrant vegan power bowl featuring marinated grilled tempeh, fluffy quinoa, and perfectly roasted broccoli. The dish brings balanced textures and flavors, combining the nutty, smoky notes of tempeh with the light, fresh crunch of broccoli and the wholesome heartiness of quinoa.

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NUTRITION

507kcal
Protein
37.4g
Fat
20.9g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/2 cup cooked Quinoa

1 cup Broccoli

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic clove

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tempeh to remove excess moisture and cut it into 1/2-inch thick slices.

  • 2

    Prepare the marinade by whisking together olive oil, lemon juice, finely minced garlic, smoked paprika, salt, and pepper in a bowl. Toss the tempeh slices in the marinade and let sit for at least 15 minutes.

  • 3

    Preheat the grill or grill pan over medium-high heat. Grill the tempeh slices for 3-4 minutes on each side until grill marks appear and the tempeh is heated through.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss broccoli florets with a light drizzle of olive oil, salt, and pepper. Roast in the oven for 15-20 minutes until tender and slightly crispy on the edges.

  • 5

    Prepare quinoa according to package instructions if not already cooked. Use 1/2 cup portion for the bowl.

  • 6

    Assemble the bowl by layering the cooked quinoa as the base. Top with grilled tempeh slices and roasted broccoli.

  • 7

    Finish with an extra drizzle of lemon juice or a sprinkle of smoked paprika if desired, and serve warm.

Grilled Tempeh and Quinoa Power Bowl with Roasted Broccoli

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

Grilled Tempeh and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Power Bowl with Roasted Broccoli

Savor a vibrant vegan power bowl featuring marinated grilled tempeh, fluffy quinoa, and perfectly roasted broccoli. The dish brings balanced textures and flavors, combining the nutty, smoky notes of tempeh with the light, fresh crunch of broccoli and the wholesome heartiness of quinoa.

NUTRITION

507kcal
Protein
37.4g
Fat
20.9g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/2 cup cooked Quinoa

1 cup Broccoli

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic clove

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tempeh to remove excess moisture and cut it into 1/2-inch thick slices.

  • 2

    Prepare the marinade by whisking together olive oil, lemon juice, finely minced garlic, smoked paprika, salt, and pepper in a bowl. Toss the tempeh slices in the marinade and let sit for at least 15 minutes.

  • 3

    Preheat the grill or grill pan over medium-high heat. Grill the tempeh slices for 3-4 minutes on each side until grill marks appear and the tempeh is heated through.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss broccoli florets with a light drizzle of olive oil, salt, and pepper. Roast in the oven for 15-20 minutes until tender and slightly crispy on the edges.

  • 5

    Prepare quinoa according to package instructions if not already cooked. Use 1/2 cup portion for the bowl.

  • 6

    Assemble the bowl by layering the cooked quinoa as the base. Top with grilled tempeh slices and roasted broccoli.

  • 7

    Finish with an extra drizzle of lemon juice or a sprinkle of smoked paprika if desired, and serve warm.