Crispy Tempeh Power Bowl with Quinoa and Roasted Chickpeas

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 Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Chickpeas

A vibrant organic vegan power bowl featuring crispy baked tempeh, hearty roasted chickpeas, and fluffy quinoa nestled on a bed of fresh spinach and sweet red bell pepper. Brightened with a splash of lemon and a hint of garlic, every bite delivers a satisfying crunch and a burst of zesty flavor.

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NUTRITION

459kcal
Protein
36.8g
Fat
16.3g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

140g Organic Tempeh

40g Organic Roasted Chickpeas

~1/3 cup cooked Organic Quinoa (~50g)

1 cup Baby Spinach

1/4 cup sliced Red Bell Pepper

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.

  • 2

    Cut the tempeh into bite-sized cubes or strips. In a bowl, toss the tempeh with lemon juice, garlic powder, salt, and pepper.

  • 3

    Spread the tempeh on the baking tray in a single layer. Roast in the oven for about 20-25 minutes, flipping halfway, until golden and crispy.

  • 4

    Meanwhile, drain and rinse the chickpeas if using canned. Pat dry, then toss with a pinch of salt and pepper. Spread on another baking sheet and roast in the oven for 15-20 minutes until crunchy.

  • 5

    Prepare quinoa as per package instructions. For this recipe, measure out about 1/3 cup of cooked quinoa (approximately 50 grams).

  • 6

    Assemble the bowl by placing the baby spinach at the bottom. Add the cooked quinoa, roasted tempeh, and chickpeas. Top with sliced red bell pepper.

  • 7

    Finish with an extra squeeze of lemon juice and a light sprinkle of salt and pepper if desired. Serve immediately.

Crispy Tempeh Power Bowl with Quinoa and Roasted Chickpeas

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 Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Chickpeas

A vibrant organic vegan power bowl featuring crispy baked tempeh, hearty roasted chickpeas, and fluffy quinoa nestled on a bed of fresh spinach and sweet red bell pepper. Brightened with a splash of lemon and a hint of garlic, every bite delivers a satisfying crunch and a burst of zesty flavor.

NUTRITION

459kcal
Protein
36.8g
Fat
16.3g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

140g Organic Tempeh

40g Organic Roasted Chickpeas

~1/3 cup cooked Organic Quinoa (~50g)

1 cup Baby Spinach

1/4 cup sliced Red Bell Pepper

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.

  • 2

    Cut the tempeh into bite-sized cubes or strips. In a bowl, toss the tempeh with lemon juice, garlic powder, salt, and pepper.

  • 3

    Spread the tempeh on the baking tray in a single layer. Roast in the oven for about 20-25 minutes, flipping halfway, until golden and crispy.

  • 4

    Meanwhile, drain and rinse the chickpeas if using canned. Pat dry, then toss with a pinch of salt and pepper. Spread on another baking sheet and roast in the oven for 15-20 minutes until crunchy.

  • 5

    Prepare quinoa as per package instructions. For this recipe, measure out about 1/3 cup of cooked quinoa (approximately 50 grams).

  • 6

    Assemble the bowl by placing the baby spinach at the bottom. Add the cooked quinoa, roasted tempeh, and chickpeas. Top with sliced red bell pepper.

  • 7

    Finish with an extra squeeze of lemon juice and a light sprinkle of salt and pepper if desired. Serve immediately.