Crispy Tempeh and Quinoa Power Bowl with Roasted Chickpeas

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

Crispy Tempeh and Quinoa Power Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Bowl with Roasted Chickpeas

Savor a vibrant vegan power bowl featuring crispy, pan-seared tempeh paired with a delicate, nutty quinoa base, tossed with fresh spinach and enhanced with crunchy roasted chickpeas and a savory nutritional yeast sprinkle. Each bite delivers a satisfying texture and flavor that powers you through your day.

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NUTRITION

438kcal
Protein
38.8g
Fat
15.4g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh

1/3 cup cooked Quinoa

1/4 cup roasted Chickpeas

1 cup Spinach

2 tbsp Nutritional Yeast

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PREPARATION

  • 1

    Press and slice the tempeh into small cubes or strips. In a non-stick skillet over medium heat, lightly coat with a minimal amount of oil and cook the tempeh until each side is golden and crispy, about 4-5 minutes per side.

  • 2

    Rinse and drain chickpeas. Toss them lightly with your preferred spices (such as smoked paprika, garlic powder, salt, and pepper) and roast in a preheated oven at 400°F for 20-25 minutes until crunchy.

  • 3

    Prepare quinoa according to package instructions, then measure out approximately 1/3 cup of cooked quinoa.

  • 4

    Assemble the bowl by layering the quinoa as the base, then add the cooked tempeh, roasted chickpeas, and fresh spinach on top.

  • 5

    Finish with a generous sprinkle of nutritional yeast to enhance the savory flavor.

  • 6

    Toss gently to combine all elements and serve immediately.

Crispy Tempeh and Quinoa Power Bowl with Roasted Chickpeas

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

Crispy Tempeh and Quinoa Power Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Bowl with Roasted Chickpeas

Savor a vibrant vegan power bowl featuring crispy, pan-seared tempeh paired with a delicate, nutty quinoa base, tossed with fresh spinach and enhanced with crunchy roasted chickpeas and a savory nutritional yeast sprinkle. Each bite delivers a satisfying texture and flavor that powers you through your day.

NUTRITION

438kcal
Protein
38.8g
Fat
15.4g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh

1/3 cup cooked Quinoa

1/4 cup roasted Chickpeas

1 cup Spinach

2 tbsp Nutritional Yeast

PREPARATION

  • 1

    Press and slice the tempeh into small cubes or strips. In a non-stick skillet over medium heat, lightly coat with a minimal amount of oil and cook the tempeh until each side is golden and crispy, about 4-5 minutes per side.

  • 2

    Rinse and drain chickpeas. Toss them lightly with your preferred spices (such as smoked paprika, garlic powder, salt, and pepper) and roast in a preheated oven at 400°F for 20-25 minutes until crunchy.

  • 3

    Prepare quinoa according to package instructions, then measure out approximately 1/3 cup of cooked quinoa.

  • 4

    Assemble the bowl by layering the quinoa as the base, then add the cooked tempeh, roasted chickpeas, and fresh spinach on top.

  • 5

    Finish with a generous sprinkle of nutritional yeast to enhance the savory flavor.

  • 6

    Toss gently to combine all elements and serve immediately.