Crispy Tempeh Quinoa Bowl with Roasted Sweet Potatoes and Edamame

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

Crispy Tempeh Quinoa Bowl with Roasted Sweet Potatoes and Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Quinoa Bowl with Roasted Sweet Potatoes and Edamame

Enjoy a vibrant bowl that marries crispy tempeh with nutty quinoa, sweet roasted potatoes, and tender edamame. This dish offers an appealing mix of textures and flavors, from savory and crunchy tempeh to the natural sweetness of roasted sweet potatoes, all balanced with the wholesome goodness of quinoa and edamame.

Try 3 days free, then $12.99 / mo.

NUTRITION

515kcal
Protein
33.8g
Fat
20.3g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1/2 cup Cooked Quinoa

1/2 cup Roasted Sweet Potatoes

1/2 cup Shelled Edamame

1 tsp Olive Oil

Seasonings (Salt, Pepper, Smoked Paprika)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the tempeh into cubes and toss with olive oil, salt, pepper, and smoked paprika for a flavorful kick.

  • 3

    Spread the seasoned tempeh on a baking sheet and roast in the oven for about 20 minutes until crispy, flipping halfway through.

  • 4

    While the tempeh roasts, peel and cube the sweet potato, then toss with a little salt and a drizzle of olive oil. Arrange on a separate baking sheet and roast for 25 minutes until tender.

  • 5

    Prepare the quinoa according to package instructions, typically by simmering 1/2 cup of quinoa in water until fluffy.

  • 6

    Steam or boil the shelled edamame for 3-4 minutes until heated through.

  • 7

    In a bowl, layer the quinoa, roasted sweet potatoes, crispy tempeh, and edamame. Adjust seasonings as needed before serving.

Crispy Tempeh Quinoa Bowl with Roasted Sweet Potatoes and Edamame

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

Crispy Tempeh Quinoa Bowl with Roasted Sweet Potatoes and Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Quinoa Bowl with Roasted Sweet Potatoes and Edamame

Enjoy a vibrant bowl that marries crispy tempeh with nutty quinoa, sweet roasted potatoes, and tender edamame. This dish offers an appealing mix of textures and flavors, from savory and crunchy tempeh to the natural sweetness of roasted sweet potatoes, all balanced with the wholesome goodness of quinoa and edamame.

NUTRITION

515kcal
Protein
33.8g
Fat
20.3g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1/2 cup Cooked Quinoa

1/2 cup Roasted Sweet Potatoes

1/2 cup Shelled Edamame

1 tsp Olive Oil

Seasonings (Salt, Pepper, Smoked Paprika)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the tempeh into cubes and toss with olive oil, salt, pepper, and smoked paprika for a flavorful kick.

  • 3

    Spread the seasoned tempeh on a baking sheet and roast in the oven for about 20 minutes until crispy, flipping halfway through.

  • 4

    While the tempeh roasts, peel and cube the sweet potato, then toss with a little salt and a drizzle of olive oil. Arrange on a separate baking sheet and roast for 25 minutes until tender.

  • 5

    Prepare the quinoa according to package instructions, typically by simmering 1/2 cup of quinoa in water until fluffy.

  • 6

    Steam or boil the shelled edamame for 3-4 minutes until heated through.

  • 7

    In a bowl, layer the quinoa, roasted sweet potatoes, crispy tempeh, and edamame. Adjust seasonings as needed before serving.