Grilled Tempeh Power Bowl with Quinoa and Roasted Broccoli

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

Grilled Tempeh Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Power Bowl with Quinoa and Roasted Broccoli

Enjoy a vibrant, nutrient-packed bowl featuring marinated grilled tempeh, fluffy quinoa, and perfectly roasted broccoli. This dairy- and egg-free meal is designed to fuel your afternoon with balanced macros, flavor, and texture in every bite.

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NUTRITION

480kcal
Protein
33.9g
Fat
15g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

120 grams Tempeh

0.75 cup Cooked Quinoa

1 cup Roasted Broccoli

1 tsp Low-Sodium Soy Sauce

1 tbsp Lemon Juice

1 tsp Garlic Powder

Black Pepper and Salt to taste

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PREPARATION

  • 1

    Slice the tempeh into 1/2-inch thick pieces.

  • 2

    In a bowl, combine low-sodium soy sauce, lemon juice, and garlic powder. Add a pinch of black pepper and salt.

  • 3

    Marinate the tempeh slices in the mixture for at least 15 minutes to boost flavor.

  • 4

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

  • 5

    Preheat your oven to 400°F. Toss broccoli florets with a light mist of water, a pinch of salt, and pepper. Roast for 12-15 minutes until tender and slightly crispy.

  • 6

    Warm the cooked quinoa if needed, or plate it fresh.

  • 7

    Assemble your power bowl by layering the quinoa as the base, then arranging the grilled tempeh and roasted broccoli on top.

  • 8

    Finish with an extra sprinkle of black pepper if desired and enjoy your nutrient-packed, dairy- and egg-free lunch.

Grilled Tempeh Power Bowl with Quinoa and Roasted Broccoli

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

Grilled Tempeh Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Power Bowl with Quinoa and Roasted Broccoli

Enjoy a vibrant, nutrient-packed bowl featuring marinated grilled tempeh, fluffy quinoa, and perfectly roasted broccoli. This dairy- and egg-free meal is designed to fuel your afternoon with balanced macros, flavor, and texture in every bite.

NUTRITION

480kcal
Protein
33.9g
Fat
15g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

120 grams Tempeh

0.75 cup Cooked Quinoa

1 cup Roasted Broccoli

1 tsp Low-Sodium Soy Sauce

1 tbsp Lemon Juice

1 tsp Garlic Powder

Black Pepper and Salt to taste

PREPARATION

  • 1

    Slice the tempeh into 1/2-inch thick pieces.

  • 2

    In a bowl, combine low-sodium soy sauce, lemon juice, and garlic powder. Add a pinch of black pepper and salt.

  • 3

    Marinate the tempeh slices in the mixture for at least 15 minutes to boost flavor.

  • 4

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

  • 5

    Preheat your oven to 400°F. Toss broccoli florets with a light mist of water, a pinch of salt, and pepper. Roast for 12-15 minutes until tender and slightly crispy.

  • 6

    Warm the cooked quinoa if needed, or plate it fresh.

  • 7

    Assemble your power bowl by layering the quinoa as the base, then arranging the grilled tempeh and roasted broccoli on top.

  • 8

    Finish with an extra sprinkle of black pepper if desired and enjoy your nutrient-packed, dairy- and egg-free lunch.