YOUR SOLIN GENERATED RECIPE
Crispy Tempeh and Quinoa Power Bowl with Roasted Vegetables
Enjoy a vibrant, nutrient-packed bowl featuring crispy marinated tempeh paired with fluffy quinoa, roasted seasonal vegetables, and a pop of protein-rich edamame. This plant-based bowl delivers a satisfying crunch and a medley of textures and flavors, with savory, slightly smoky notes from the roasted veggies perfectly complementing the hearty tempeh.
INGREDIENTS
110g Tempeh
1/2 cup cooked Quinoa (~93g)
1 cup Mixed Roasted Vegetables (~150g)
1/3 cup Shelled Edamame (~50g)
1 tsp Olive Oil
1 tbsp Soy Sauce
1 tsp Maple Syrup
1 tsp Garlic Powder
PREPARATION
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Cut tempeh into bite-sized cubes. In a bowl, whisk together soy sauce, maple syrup, garlic powder, and olive oil. Add tempeh and gently toss to coat. Let marinate for at least 10 minutes.
Spread the marinated tempeh on the prepared baking sheet and bake for 20-25 minutes until crispy, stirring halfway through for even cooking.
While the tempeh is baking, prepare the vegetables. Toss your mixed vegetables with a light drizzle of olive oil, salt, and pepper, then spread them on another baking sheet. Roast in the oven for about 20 minutes until tender and slightly caramelized.
Prepare quinoa as per package instructions, typically simmering in water until fluffy.
Lightly steam or warm the shelled edamame if desired.
Assemble the bowl by layering quinoa as the base, adding roasted vegetables, then crispy tempeh, and finishing with edamame on top. Optionally drizzle a small extra bit of soy sauce if extra flavor is desired.
Serve warm and enjoy your balanced, plant-based power bowl.