Crispy Tempeh and Quinoa Power Bowl with Roasted Broccoli

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 Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Bowl with Roasted Broccoli

Enjoy a vibrant bowl featuring crispy tempeh, fluffy quinoa, and tender roasted broccoli, accented with a bright lemon dressing. This dish delivers a satisfying balance of textures and flavors, combining the nutty taste of tempeh and quinoa with the earthy crunch of roasted broccoli, all tied together with a zesty finish.

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NUTRITION

473kcal
Protein
36.6g
Fat
17g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

½ cup cooked Quinoa

150g Broccoli

1 tbsp Cornstarch

Olive Oil Spray

1 tbsp Lemon Juice

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper and spread the broccoli florets evenly. Lightly spray with olive oil, season with salt and pepper, and roast for 15-20 minutes until tender and slightly charred.

  • 2

    Meanwhile, press the tempeh lightly with a paper towel to remove excess moisture. Cut it into bite-sized cubes. Toss the tempeh cubes with cornstarch, salt, and pepper to evenly coat.

  • 3

    Heat a non-stick skillet over medium heat and lightly spray with olive oil. Add the tempeh cubes to the pan and sauté for about 5-7 minutes, turning occasionally, until the surfaces are crispy and golden.

  • 4

    If not already prepared, cook the quinoa according to package instructions. Once done, fluff with a fork.

  • 5

    In a bowl, assemble the quinoa as the base, then top with the crispy tempeh and roasted broccoli. Drizzle with lemon juice and add additional salt and pepper to taste.

  • 6

    Serve warm and enjoy your balanced, protein-packed power bowl.

Crispy Tempeh and Quinoa Power Bowl with Roasted Broccoli

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 Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Bowl with Roasted Broccoli

Enjoy a vibrant bowl featuring crispy tempeh, fluffy quinoa, and tender roasted broccoli, accented with a bright lemon dressing. This dish delivers a satisfying balance of textures and flavors, combining the nutty taste of tempeh and quinoa with the earthy crunch of roasted broccoli, all tied together with a zesty finish.

NUTRITION

473kcal
Protein
36.6g
Fat
17g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

½ cup cooked Quinoa

150g Broccoli

1 tbsp Cornstarch

Olive Oil Spray

1 tbsp Lemon Juice

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper and spread the broccoli florets evenly. Lightly spray with olive oil, season with salt and pepper, and roast for 15-20 minutes until tender and slightly charred.

  • 2

    Meanwhile, press the tempeh lightly with a paper towel to remove excess moisture. Cut it into bite-sized cubes. Toss the tempeh cubes with cornstarch, salt, and pepper to evenly coat.

  • 3

    Heat a non-stick skillet over medium heat and lightly spray with olive oil. Add the tempeh cubes to the pan and sauté for about 5-7 minutes, turning occasionally, until the surfaces are crispy and golden.

  • 4

    If not already prepared, cook the quinoa according to package instructions. Once done, fluff with a fork.

  • 5

    In a bowl, assemble the quinoa as the base, then top with the crispy tempeh and roasted broccoli. Drizzle with lemon juice and add additional salt and pepper to taste.

  • 6

    Serve warm and enjoy your balanced, protein-packed power bowl.