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, crunchy bowl featuring smoky, crispy tempeh paired with fluffy quinoa, roasted chickpeas, and fresh baby spinach, all tossed in a zesty lemon tahini dressing. This balanced vegan power bowl offers an appealing mix of textures and flavors to keep you energized at lunch.

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NUTRITION

558kcal
Protein
34.6g
Fat
23g
Carbs
57.8g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1/2 cup cooked Quinoa

50g Roasted Chickpeas

1 cup Baby Spinach

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Tamari (or Soy Sauce)

1 tsp Cornstarch

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Slice the tempeh into thin strips or cubes. In a small bowl, whisk together tamari and cornstarch. Toss the tempeh in the mixture until evenly coated.

  • 3

    Place the tempeh on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until crispy and golden.

  • 4

    Meanwhile, prepare the roasted chickpeas. If not already roasted, toss chickpeas with a pinch of salt and a tiny splash of water, then roast on a separate baking tray in the oven for about 20 minutes until crisp.

  • 5

    In a small bowl, combine tahini and lemon juice. Stir well; if needed, thin with a little water to achieve a smooth, drizzle-able consistency.

  • 6

    Assemble your bowl by placing the cooked quinoa at the base. Top with baby spinach, baked tempeh, and roasted chickpeas.

  • 7

    Drizzle the lemon tahini dressing over the bowl and gently toss to combine all the flavors before serving.

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, crunchy bowl featuring smoky, crispy tempeh paired with fluffy quinoa, roasted chickpeas, and fresh baby spinach, all tossed in a zesty lemon tahini dressing. This balanced vegan power bowl offers an appealing mix of textures and flavors to keep you energized at lunch.

NUTRITION

558kcal
Protein
34.6g
Fat
23g
Carbs
57.8g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1/2 cup cooked Quinoa

50g Roasted Chickpeas

1 cup Baby Spinach

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Tamari (or Soy Sauce)

1 tsp Cornstarch

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Slice the tempeh into thin strips or cubes. In a small bowl, whisk together tamari and cornstarch. Toss the tempeh in the mixture until evenly coated.

  • 3

    Place the tempeh on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until crispy and golden.

  • 4

    Meanwhile, prepare the roasted chickpeas. If not already roasted, toss chickpeas with a pinch of salt and a tiny splash of water, then roast on a separate baking tray in the oven for about 20 minutes until crisp.

  • 5

    In a small bowl, combine tahini and lemon juice. Stir well; if needed, thin with a little water to achieve a smooth, drizzle-able consistency.

  • 6

    Assemble your bowl by placing the cooked quinoa at the base. Top with baby spinach, baked tempeh, and roasted chickpeas.

  • 7

    Drizzle the lemon tahini dressing over the bowl and gently toss to combine all the flavors before serving.