Crispy Tempeh Power Bowl with Quinoa and Roasted Chickpeas

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 Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Chickpeas

Enjoy a vibrant vegan power bowl featuring crispy, marinated tempeh paired with nutty quinoa, crunchy roasted chickpeas, and a refreshing drizzle of lemon-tahini dressing. This dish boasts a satisfying mix of textures and flavors that are both nourishing and delicious, perfect for a fulfilling lunch.

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NUTRITION

558kcal
Protein
40.1g
Fat
29.1g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/3 cup cooked Quinoa (~60g)

25g Roasted Chickpeas

5g Hemp Seeds

1 tbsp Lemon Juice

1 tsp Tahini

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tempeh to remove excess moisture, then cut into bite-sized pieces. In a bowl, toss the tempeh with smoked paprika, garlic powder, salt, and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and lightly brown the tempeh pieces until crispy on all sides, about 6-8 minutes. Remove and set aside.

  • 3

    Preheat the oven to 400°F. Spread chickpeas on a baking sheet, season with salt, pepper, and a dash of garlic powder, then roast for 15 minutes until slightly crispy.

  • 4

    In a small bowl, whisk together lemon juice and tahini to create a light dressing.

  • 5

    Assemble the bowl by layering the cooked quinoa as the base, add the crispy tempeh and roasted chickpeas on top, and sprinkle hemp seeds over the bowl.

  • 6

    Drizzle the lemon-tahini dressing over the bowl and serve immediately.

Crispy Tempeh Power Bowl with Quinoa and Roasted Chickpeas

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 Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Chickpeas

Enjoy a vibrant vegan power bowl featuring crispy, marinated tempeh paired with nutty quinoa, crunchy roasted chickpeas, and a refreshing drizzle of lemon-tahini dressing. This dish boasts a satisfying mix of textures and flavors that are both nourishing and delicious, perfect for a fulfilling lunch.

NUTRITION

558kcal
Protein
40.1g
Fat
29.1g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/3 cup cooked Quinoa (~60g)

25g Roasted Chickpeas

5g Hemp Seeds

1 tbsp Lemon Juice

1 tsp Tahini

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tempeh to remove excess moisture, then cut into bite-sized pieces. In a bowl, toss the tempeh with smoked paprika, garlic powder, salt, and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and lightly brown the tempeh pieces until crispy on all sides, about 6-8 minutes. Remove and set aside.

  • 3

    Preheat the oven to 400°F. Spread chickpeas on a baking sheet, season with salt, pepper, and a dash of garlic powder, then roast for 15 minutes until slightly crispy.

  • 4

    In a small bowl, whisk together lemon juice and tahini to create a light dressing.

  • 5

    Assemble the bowl by layering the cooked quinoa as the base, add the crispy tempeh and roasted chickpeas on top, and sprinkle hemp seeds over the bowl.

  • 6

    Drizzle the lemon-tahini dressing over the bowl and serve immediately.