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 vegan power bowl featuring crispy, marinated tempeh paired with fluffy quinoa and tender roasted broccoli. This bowl is elevated with a light drizzle of olive oil and a boost of umami from nutritional yeast for an enticing, nutrient-packed lunch.

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NUTRITION

446kcal
Protein
36.8g
Fat
18.4g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/3 cup Cooked Quinoa

1 cup Broccoli

0.5 tsp Olive Oil

1 tbsp Nutritional Yeast

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the broccoli.

  • 2

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

  • 3

    Season the tempeh with your favorite spices (such as smoked paprika, garlic powder, and a pinch of salt) to boost its flavor.

  • 4

    Heat a non-stick skillet over medium-high heat and add the tempeh. Sauté until every side is nicely browned and crispy, about 5-7 minutes.

  • 5

    Meanwhile, toss the broccoli florets with 0.5 teaspoon of olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast in the oven for about 15 minutes or until tender and slightly crispy on the edges.

  • 6

    Prepare the quinoa if not already done. Fluff it with a fork and season lightly with salt.

  • 7

    Assemble the bowl by placing the quinoa as the base, topping it with crispy tempeh and roasted broccoli.

  • 8

    Finish with a sprinkle of nutritional yeast over the bowl for an extra burst of umami flavor, and serve warm.

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 vegan power bowl featuring crispy, marinated tempeh paired with fluffy quinoa and tender roasted broccoli. This bowl is elevated with a light drizzle of olive oil and a boost of umami from nutritional yeast for an enticing, nutrient-packed lunch.

NUTRITION

446kcal
Protein
36.8g
Fat
18.4g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/3 cup Cooked Quinoa

1 cup Broccoli

0.5 tsp Olive Oil

1 tbsp Nutritional Yeast

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the broccoli.

  • 2

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

  • 3

    Season the tempeh with your favorite spices (such as smoked paprika, garlic powder, and a pinch of salt) to boost its flavor.

  • 4

    Heat a non-stick skillet over medium-high heat and add the tempeh. Sauté until every side is nicely browned and crispy, about 5-7 minutes.

  • 5

    Meanwhile, toss the broccoli florets with 0.5 teaspoon of olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast in the oven for about 15 minutes or until tender and slightly crispy on the edges.

  • 6

    Prepare the quinoa if not already done. Fluff it with a fork and season lightly with salt.

  • 7

    Assemble the bowl by placing the quinoa as the base, topping it with crispy tempeh and roasted broccoli.

  • 8

    Finish with a sprinkle of nutritional yeast over the bowl for an extra burst of umami flavor, and serve warm.