Crispy Tempeh and Quinoa Power Bowl with Spinach

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

Crispy Tempeh and Quinoa Power Bowl with Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Bowl with Spinach

Enjoy a vibrant, nutrient-packed vegan power bowl featuring crispy tempeh, light and fluffy quinoa, tender spinach, and savory chickpeas tossed in a zesty lemon dressing. This balanced bowl delivers a satisfying crunch alongside fresh greens, perfect for a fulfilling midday meal.

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NUTRITION

502kcal
Protein
37.0g
Fat
23.6g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/3 cup Cooked Quinoa (approx 60g)

2 cups Baby Spinach

50g Chickpeas (canned, drained, rinsed)

1 tbsp Lemon Juice

1 tsp Olive Oil

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Press and slice the tempeh into bite-sized cubes.

  • 2

    In a non-stick skillet, heat the olive oil over medium heat and add the tempeh cubes. Sprinkle with garlic powder, salt, and pepper, and cook until all sides are golden and crispy, about 6-8 minutes.

  • 3

    While the tempeh is cooking, prepare the quinoa as per package instructions if not already cooked.

  • 4

    In a large bowl, combine the fresh spinach, cooked quinoa, and chickpeas.

  • 5

    Add the crispy tempeh on top of the bowl and drizzle with lemon juice. Toss gently to combine all ingredients.

  • 6

    Adjust seasoning with additional salt and pepper if needed, and enjoy your vegan power bowl.

Crispy Tempeh and Quinoa Power Bowl with Spinach

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

Crispy Tempeh and Quinoa Power Bowl with Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Bowl with Spinach

Enjoy a vibrant, nutrient-packed vegan power bowl featuring crispy tempeh, light and fluffy quinoa, tender spinach, and savory chickpeas tossed in a zesty lemon dressing. This balanced bowl delivers a satisfying crunch alongside fresh greens, perfect for a fulfilling midday meal.

NUTRITION

502kcal
Protein
37.0g
Fat
23.6g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/3 cup Cooked Quinoa (approx 60g)

2 cups Baby Spinach

50g Chickpeas (canned, drained, rinsed)

1 tbsp Lemon Juice

1 tsp Olive Oil

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Press and slice the tempeh into bite-sized cubes.

  • 2

    In a non-stick skillet, heat the olive oil over medium heat and add the tempeh cubes. Sprinkle with garlic powder, salt, and pepper, and cook until all sides are golden and crispy, about 6-8 minutes.

  • 3

    While the tempeh is cooking, prepare the quinoa as per package instructions if not already cooked.

  • 4

    In a large bowl, combine the fresh spinach, cooked quinoa, and chickpeas.

  • 5

    Add the crispy tempeh on top of the bowl and drizzle with lemon juice. Toss gently to combine all ingredients.

  • 6

    Adjust seasoning with additional salt and pepper if needed, and enjoy your vegan power bowl.