Crispy Tempeh and Quinoa Salad with Chickpeas and Roasted Broccoli

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

Crispy Tempeh and Quinoa Salad with Chickpeas and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Salad with Chickpeas and Roasted Broccoli

Enjoy a vibrant, plant-powered lunch featuring crispy marinated tempeh, nutty quinoa, hearty chickpeas, and roasted broccoli, all brought together with a tangy lemon dressing and a sprinkle of nutritional yeast for a savory finish.

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NUTRITION

493kcal
Protein
35g
Fat
19.3g
Carbs
54.7g

SERVINGS

1 serving

INGREDIENTS

110g Tempeh

1/3 cup cooked Quinoa (≈60g)

1/3 cup cooked Chickpeas (≈50g)

1 cup Broccoli (≈91g)

1 tbsp Nutritional Yeast

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tempeh to remove excess moisture, then cut into small bite-sized cubes. Marinate with a dash of salt, pepper, and a little lemon juice.

  • 2

    Preheat your oven to 400°F. Toss broccoli florets with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 15 minutes until tender with slight browning.

  • 3

    Meanwhile, prepare quinoa according to package instructions if not pre-cooked. Lightly warm chickpeas in a pan with a pinch of salt and pepper.

  • 4

    In a non-stick skillet, lightly sauté the tempeh cubes on medium heat until they develop a crispy exterior, about 5-7 minutes.

  • 5

    Combine tempeh, quinoa, chickpeas, and roasted broccoli in a mixing bowl. Drizzle with a bit more lemon juice if desired and sprinkle with nutritional yeast for an extra savory note.

  • 6

    Toss the salad gently to ensure even distribution of flavors. Serve warm or at room temperature.

Crispy Tempeh and Quinoa Salad with Chickpeas and Roasted Broccoli

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

Crispy Tempeh and Quinoa Salad with Chickpeas and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Salad with Chickpeas and Roasted Broccoli

Enjoy a vibrant, plant-powered lunch featuring crispy marinated tempeh, nutty quinoa, hearty chickpeas, and roasted broccoli, all brought together with a tangy lemon dressing and a sprinkle of nutritional yeast for a savory finish.

NUTRITION

493kcal
Protein
35g
Fat
19.3g
Carbs
54.7g

SERVINGS

1 serving

INGREDIENTS

110g Tempeh

1/3 cup cooked Quinoa (≈60g)

1/3 cup cooked Chickpeas (≈50g)

1 cup Broccoli (≈91g)

1 tbsp Nutritional Yeast

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tempeh to remove excess moisture, then cut into small bite-sized cubes. Marinate with a dash of salt, pepper, and a little lemon juice.

  • 2

    Preheat your oven to 400°F. Toss broccoli florets with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 15 minutes until tender with slight browning.

  • 3

    Meanwhile, prepare quinoa according to package instructions if not pre-cooked. Lightly warm chickpeas in a pan with a pinch of salt and pepper.

  • 4

    In a non-stick skillet, lightly sauté the tempeh cubes on medium heat until they develop a crispy exterior, about 5-7 minutes.

  • 5

    Combine tempeh, quinoa, chickpeas, and roasted broccoli in a mixing bowl. Drizzle with a bit more lemon juice if desired and sprinkle with nutritional yeast for an extra savory note.

  • 6

    Toss the salad gently to ensure even distribution of flavors. Serve warm or at room temperature.