Crispy 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.

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

Enjoy a vibrant bowl featuring marinated, lightly crisped tempeh paired with fluffy quinoa and perfectly roasted broccoli, all elevated by a savory nutritional yeast finish. This vegan power bowl delivers a delightful mix of textures and flavors, balancing hearty protein with a satisfying, nutrient-rich profile.

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NUTRITION

461kcal
Protein
43.1g
Fat
20.3g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

165 grams Tempeh

45 grams cooked Quinoa

1 cup Broccoli

2 tablespoons Nutritional Yeast

1 teaspoon Cornstarch

1/2 teaspoon Garlic Powder

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

Olive Oil Spray

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the tempeh into bite-sized cubes. In a bowl, toss the tempeh with cornstarch, garlic powder, salt, and pepper until evenly coated.

  • 3

    Lightly spray a baking sheet with olive oil spray and spread the tempeh out in a single layer.

  • 4

    Roast the tempeh in the oven for about 20 minutes, flipping halfway through, until the edges are crispy and golden.

  • 5

    While the tempeh roasts, steam or microwave the broccoli until just tender, then toss lightly with olive oil spray, salt, and pepper before finishing it under the broiler for 5 minutes to achieve a slight roast.

  • 6

    Prepare the quinoa if not already cooked. Fluff it and warm it slightly if desired.

  • 7

    Assemble the bowl by layering the quinoa, roasted broccoli, and crispy tempeh. Sprinkle the nutritional yeast evenly on top for a savory, cheesy flavor boost.

  • 8

    Serve immediately and enjoy your protein-packed, vegan power bowl.

Crispy 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.

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

Enjoy a vibrant bowl featuring marinated, lightly crisped tempeh paired with fluffy quinoa and perfectly roasted broccoli, all elevated by a savory nutritional yeast finish. This vegan power bowl delivers a delightful mix of textures and flavors, balancing hearty protein with a satisfying, nutrient-rich profile.

NUTRITION

461kcal
Protein
43.1g
Fat
20.3g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

165 grams Tempeh

45 grams cooked Quinoa

1 cup Broccoli

2 tablespoons Nutritional Yeast

1 teaspoon Cornstarch

1/2 teaspoon Garlic Powder

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

Olive Oil Spray

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the tempeh into bite-sized cubes. In a bowl, toss the tempeh with cornstarch, garlic powder, salt, and pepper until evenly coated.

  • 3

    Lightly spray a baking sheet with olive oil spray and spread the tempeh out in a single layer.

  • 4

    Roast the tempeh in the oven for about 20 minutes, flipping halfway through, until the edges are crispy and golden.

  • 5

    While the tempeh roasts, steam or microwave the broccoli until just tender, then toss lightly with olive oil spray, salt, and pepper before finishing it under the broiler for 5 minutes to achieve a slight roast.

  • 6

    Prepare the quinoa if not already cooked. Fluff it and warm it slightly if desired.

  • 7

    Assemble the bowl by layering the quinoa, roasted broccoli, and crispy tempeh. Sprinkle the nutritional yeast evenly on top for a savory, cheesy flavor boost.

  • 8

    Serve immediately and enjoy your protein-packed, vegan power bowl.