Crispy Tempeh and Quinoa 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 Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Bowl with Roasted Broccoli

Enjoy a hearty and balanced bowl featuring crispy marinated tempeh, fluffy quinoa, and lightly roasted broccoli, all elevated by the added protein boost of a whole egg and egg whites. This dish delivers a delightful mix of textures and flavors for a satisfying vegan-inspired lunch with an egg twist.

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NUTRITION

416kcal
Protein
39.5g
Fat
18.5g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

110g Tempeh

1 large Whole Egg

2 large Egg Whites

1/3 cup Cooked Quinoa

1/2 cup Roasted Broccoli

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PREPARATION

  • 1

    Press the tempeh to remove excess moisture, then cut into bite-sized cubes. Marinate with a splash of tamari, garlic powder, and a pinch of smoked paprika for at least 15 minutes.

  • 2

    While the tempeh marinates, preheat the oven to 400°F. Toss the broccoli florets lightly with olive oil, salt, and pepper, and roast on a baking sheet for 15-20 minutes until tender and slightly crispy.

  • 3

    Cook the quinoa according to package directions. Once cooked, fluff it with a fork and season lightly with salt and pepper.

  • 4

    Heat a non-stick skillet with a small amount of oil over medium-high heat. Add the marinated tempeh cubes and pan-fry until all sides are golden and crispy, about 5-7 minutes.

  • 5

    In a separate small pan, gently poach the whole egg to your desired doneness, while simultaneously lightly scrambling the egg whites in another pan until just set.

  • 6

    Assemble the bowl by layering the quinoa as a base, then add the crispy tempeh and roasted broccoli. Top with the poached egg and scrambled egg whites, and serve immediately.

Crispy Tempeh and Quinoa 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 Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Bowl with Roasted Broccoli

Enjoy a hearty and balanced bowl featuring crispy marinated tempeh, fluffy quinoa, and lightly roasted broccoli, all elevated by the added protein boost of a whole egg and egg whites. This dish delivers a delightful mix of textures and flavors for a satisfying vegan-inspired lunch with an egg twist.

NUTRITION

416kcal
Protein
39.5g
Fat
18.5g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

110g Tempeh

1 large Whole Egg

2 large Egg Whites

1/3 cup Cooked Quinoa

1/2 cup Roasted Broccoli

PREPARATION

  • 1

    Press the tempeh to remove excess moisture, then cut into bite-sized cubes. Marinate with a splash of tamari, garlic powder, and a pinch of smoked paprika for at least 15 minutes.

  • 2

    While the tempeh marinates, preheat the oven to 400°F. Toss the broccoli florets lightly with olive oil, salt, and pepper, and roast on a baking sheet for 15-20 minutes until tender and slightly crispy.

  • 3

    Cook the quinoa according to package directions. Once cooked, fluff it with a fork and season lightly with salt and pepper.

  • 4

    Heat a non-stick skillet with a small amount of oil over medium-high heat. Add the marinated tempeh cubes and pan-fry until all sides are golden and crispy, about 5-7 minutes.

  • 5

    In a separate small pan, gently poach the whole egg to your desired doneness, while simultaneously lightly scrambling the egg whites in another pan until just set.

  • 6

    Assemble the bowl by layering the quinoa as a base, then add the crispy tempeh and roasted broccoli. Top with the poached egg and scrambled egg whites, and serve immediately.