Crispy Tempeh Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

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

Crispy Tempeh Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

Enjoy a vibrant, protein-packed vegan bowl combining crispy, pan-seared tempeh with nutty quinoa and tender roasted broccoli, all elevated by a bright lemon tahini drizzle. This dish balances textures and flavors beautifully while delivering the nutrition you need without excess calories.

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NUTRITION

446kcal
Protein
36.4g
Fat
18.3g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/3 cup Cooked Quinoa

1 cup Broccoli

0.5 tbsp Tahini

1 tbsp Lemon Juice

2 sprays Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Cut the tempeh into bite-sized cubes and lightly steam for 5 minutes to remove any bitterness.

  • 3

    In a non-stick skillet, spray with olive oil and lightly sear the tempeh cubes over medium-high heat until they are golden and crispy on all sides. Season with salt and pepper during cooking.

  • 4

    Meanwhile, chop the broccoli into florets and toss with a light spray of olive oil, salt, and pepper. Roast in the preheated oven for about 12-15 minutes until tender and slightly charred.

  • 5

    For the lemon tahini drizzle, in a small bowl combine the tahini and lemon juice. Thin out with a tiny splash of water if needed to reach a drizzly consistency, and season with a pinch of salt.

  • 6

    Assemble the bowl by placing the cooked quinoa at the base, then topping with the crispy tempeh and roasted broccoli. Drizzle the lemon tahini sauce over the top and serve immediately.

Crispy Tempeh Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

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

Crispy Tempeh Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

Enjoy a vibrant, protein-packed vegan bowl combining crispy, pan-seared tempeh with nutty quinoa and tender roasted broccoli, all elevated by a bright lemon tahini drizzle. This dish balances textures and flavors beautifully while delivering the nutrition you need without excess calories.

NUTRITION

446kcal
Protein
36.4g
Fat
18.3g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/3 cup Cooked Quinoa

1 cup Broccoli

0.5 tbsp Tahini

1 tbsp Lemon Juice

2 sprays Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Cut the tempeh into bite-sized cubes and lightly steam for 5 minutes to remove any bitterness.

  • 3

    In a non-stick skillet, spray with olive oil and lightly sear the tempeh cubes over medium-high heat until they are golden and crispy on all sides. Season with salt and pepper during cooking.

  • 4

    Meanwhile, chop the broccoli into florets and toss with a light spray of olive oil, salt, and pepper. Roast in the preheated oven for about 12-15 minutes until tender and slightly charred.

  • 5

    For the lemon tahini drizzle, in a small bowl combine the tahini and lemon juice. Thin out with a tiny splash of water if needed to reach a drizzly consistency, and season with a pinch of salt.

  • 6

    Assemble the bowl by placing the cooked quinoa at the base, then topping with the crispy tempeh and roasted broccoli. Drizzle the lemon tahini sauce over the top and serve immediately.