Crispy Tempeh Power Bowl with Quinoa and Edamame

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 Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Edamame

A hearty vegan power bowl that features crispy marinated tempeh, fluffy quinoa, and protein-packed edamame tossed with a vibrant medley of shredded carrots and red cabbage, all drizzled with a tangy tahini lemon dressing. This bowl delivers a balanced, satisfying meal with a delightful crunch and rich, savory flavors.

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NUTRITION

605kcal
Protein
39g
Fat
30.7g
Carbs
55.8g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh

1/2 cup cooked Quinoa

1/2 cup shelled Edamame

1 small Carrot, shredded

1/2 cup shredded Red Cabbage

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Soy Sauce

1 tsp Sesame Oil

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PREPARATION

  • 1

    Press the tempeh to remove excess moisture, then slice it into bite-sized strips.

  • 2

    In a shallow bowl, combine soy sauce and sesame oil. Add the tempeh strips and marinate for at least 15 minutes.

  • 3

    Preheat a non-stick skillet over medium heat. Once hot, add the marinated tempeh and cook until crispy and golden on all sides, about 3-4 minutes per side.

  • 4

    While the tempeh is cooking, prepare the bowl by placing 1/2 cup of cooked quinoa at the base.

  • 5

    Add the shelled edamame, shredded carrot, and red cabbage evenly over the quinoa.

  • 6

    Arrange the crispy tempeh on top of the veggies.

  • 7

    In a small bowl, whisk together tahini and lemon juice. Drizzle this tangy dressing over the bowl.

  • 8

    Toss lightly to combine flavors, and serve immediately.

Crispy Tempeh Power Bowl with Quinoa and Edamame

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 Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Edamame

A hearty vegan power bowl that features crispy marinated tempeh, fluffy quinoa, and protein-packed edamame tossed with a vibrant medley of shredded carrots and red cabbage, all drizzled with a tangy tahini lemon dressing. This bowl delivers a balanced, satisfying meal with a delightful crunch and rich, savory flavors.

NUTRITION

605kcal
Protein
39g
Fat
30.7g
Carbs
55.8g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh

1/2 cup cooked Quinoa

1/2 cup shelled Edamame

1 small Carrot, shredded

1/2 cup shredded Red Cabbage

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Soy Sauce

1 tsp Sesame Oil

PREPARATION

  • 1

    Press the tempeh to remove excess moisture, then slice it into bite-sized strips.

  • 2

    In a shallow bowl, combine soy sauce and sesame oil. Add the tempeh strips and marinate for at least 15 minutes.

  • 3

    Preheat a non-stick skillet over medium heat. Once hot, add the marinated tempeh and cook until crispy and golden on all sides, about 3-4 minutes per side.

  • 4

    While the tempeh is cooking, prepare the bowl by placing 1/2 cup of cooked quinoa at the base.

  • 5

    Add the shelled edamame, shredded carrot, and red cabbage evenly over the quinoa.

  • 6

    Arrange the crispy tempeh on top of the veggies.

  • 7

    In a small bowl, whisk together tahini and lemon juice. Drizzle this tangy dressing over the bowl.

  • 8

    Toss lightly to combine flavors, and serve immediately.