Grilled Tempeh and Quinoa 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 Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Bowl with Roasted Broccoli

A vibrant, protein-packed vegetarian bowl featuring marinated grilled tempeh, fluffy quinoa, perfectly roasted broccoli, and a sprinkle of edamame for extra crunch. This whole food based dish is fresh, full of flavor, and designed to meet your high-protein, low-fat needs.

Try 7 days free, then $12.99 / mo.

NUTRITION

496kcal
Protein
40.1g
Fat
20.3g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/2 cup cooked Quinoa (92g)

1 cup chopped Broccoli (156g)

1/2 cup shelled Edamame (75g)

1/2 Tbsp Olive Oil

1 Tbsp Lemon Juice

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a bowl, marinate the tempeh with a drizzle of olive oil, lemon juice, salt, and pepper. Let it sit for at least 10 minutes.

  • 3

    Preheat your grill or grill pan over medium heat. Grill the tempeh for about 4-5 minutes on each side until golden and slightly crispy.

  • 4

    While tempeh is grilling, preheat your oven to 425°F. Toss the chopped broccoli with a light spray or drizzle of olive oil, salt, and pepper, and roast on a baking sheet for about 12-15 minutes until tender and lightly browned.

  • 5

    Prepare the quinoa as per package instructions if not already cooked.

  • 6

    Lightly steam or microwave the shelled edamame until warm.

  • 7

    Assemble the bowl by placing the cooked quinoa as a base, topping with grilled tempeh, roasted broccoli, and edamame.

  • 8

    Drizzle a little extra lemon juice if desired, toss gently, and serve warm.

Grilled Tempeh and Quinoa 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 Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Bowl with Roasted Broccoli

A vibrant, protein-packed vegetarian bowl featuring marinated grilled tempeh, fluffy quinoa, perfectly roasted broccoli, and a sprinkle of edamame for extra crunch. This whole food based dish is fresh, full of flavor, and designed to meet your high-protein, low-fat needs.

NUTRITION

496kcal
Protein
40.1g
Fat
20.3g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/2 cup cooked Quinoa (92g)

1 cup chopped Broccoli (156g)

1/2 cup shelled Edamame (75g)

1/2 Tbsp Olive Oil

1 Tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, marinate the tempeh with a drizzle of olive oil, lemon juice, salt, and pepper. Let it sit for at least 10 minutes.

  • 3

    Preheat your grill or grill pan over medium heat. Grill the tempeh for about 4-5 minutes on each side until golden and slightly crispy.

  • 4

    While tempeh is grilling, preheat your oven to 425°F. Toss the chopped broccoli with a light spray or drizzle of olive oil, salt, and pepper, and roast on a baking sheet for about 12-15 minutes until tender and lightly browned.

  • 5

    Prepare the quinoa as per package instructions if not already cooked.

  • 6

    Lightly steam or microwave the shelled edamame until warm.

  • 7

    Assemble the bowl by placing the cooked quinoa as a base, topping with grilled tempeh, roasted broccoli, and edamame.

  • 8

    Drizzle a little extra lemon juice if desired, toss gently, and serve warm.