Crispy Tempeh Power Bowl with Quinoa and Edamame

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 Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Edamame

A vibrant bowl featuring crispy, marinated tempeh paired with a light base of fluffy quinoa, tender edamame, and fresh spinach, all elevated by a sprinkle of savory nutritional yeast. This plant-based power bowl offers a satisfying crunch and a burst of natural flavors perfect for a nourishing midday meal.

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NUTRITION

450kcal
Protein
36.2g
Fat
16.4g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

80 grams Tempeh

2/3 cup cooked Quinoa

1/2 cup shelled Edamame

1 cup raw Spinach

2.5 tbsp Nutritional Yeast

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the tempeh into thin strips or cubes. Marinate it in a splash of tamari (or your favorite plant-based soy sauce), a pinch of garlic powder, and a dash of maple syrup for about 10 minutes.

  • 3

    Place the marinated tempeh on a baking sheet lined with parchment paper. Bake for 15-20 minutes until the edges turn crispy, flipping halfway through.

  • 4

    While the tempeh bakes, prepare the quinoa according to package instructions until it is fluffy and light.

  • 5

    Steam or boil the shelled edamame until tender, about 3-4 minutes, then drain.

  • 6

    In a bowl, combine the fluffy quinoa, steamed edamame, and fresh spinach. Gently toss to mix the flavors.

  • 7

    Top the bowl with the crispy baked tempeh. Sprinkle the nutritional yeast evenly over the bowl for a savory, cheesy flavor boost.

  • 8

    Optional: Squeeze a little lemon juice over the bowl for added brightness before serving.

Crispy Tempeh Power Bowl with Quinoa and Edamame

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 Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Edamame

A vibrant bowl featuring crispy, marinated tempeh paired with a light base of fluffy quinoa, tender edamame, and fresh spinach, all elevated by a sprinkle of savory nutritional yeast. This plant-based power bowl offers a satisfying crunch and a burst of natural flavors perfect for a nourishing midday meal.

NUTRITION

450kcal
Protein
36.2g
Fat
16.4g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

80 grams Tempeh

2/3 cup cooked Quinoa

1/2 cup shelled Edamame

1 cup raw Spinach

2.5 tbsp Nutritional Yeast

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the tempeh into thin strips or cubes. Marinate it in a splash of tamari (or your favorite plant-based soy sauce), a pinch of garlic powder, and a dash of maple syrup for about 10 minutes.

  • 3

    Place the marinated tempeh on a baking sheet lined with parchment paper. Bake for 15-20 minutes until the edges turn crispy, flipping halfway through.

  • 4

    While the tempeh bakes, prepare the quinoa according to package instructions until it is fluffy and light.

  • 5

    Steam or boil the shelled edamame until tender, about 3-4 minutes, then drain.

  • 6

    In a bowl, combine the fluffy quinoa, steamed edamame, and fresh spinach. Gently toss to mix the flavors.

  • 7

    Top the bowl with the crispy baked tempeh. Sprinkle the nutritional yeast evenly over the bowl for a savory, cheesy flavor boost.

  • 8

    Optional: Squeeze a little lemon juice over the bowl for added brightness before serving.