Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

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 Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

Pan-seared tempeh and roasted broccoli served over fluffy quinoa, finished with a savory dusting of nutritional yeast.

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NUTRITION

446kcal
Protein
39.6g
Fat
19.9g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Tempeh, cubed

1/4 cup Quinoa, cooked

1 cup Broccoli florets

1.5 tablespoons Nutritional Yeast

2 teaspoons Low Sodium Tamari

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of tamari and spread them evenly on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, cut the tempeh into small bite-sized cubes.

  • 5

    Heat a high-quality non-stick skillet over medium-high heat and add the tempeh cubes.

  • 6

    Sear the tempeh for 3-4 minutes per side until golden brown and crispy, adding the remaining teaspoon of tamari in the last minute of cooking.

  • 7

    Assemble the bowl by placing the cooked quinoa at the base and topping it with the crispy tempeh and roasted broccoli.

  • 8

    Garnish with the nutritional yeast and a squeeze of fresh lemon if desired for a bright finish.

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

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 Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

Pan-seared tempeh and roasted broccoli served over fluffy quinoa, finished with a savory dusting of nutritional yeast.

NUTRITION

446kcal
Protein
39.6g
Fat
19.9g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Tempeh, cubed

1/4 cup Quinoa, cooked

1 cup Broccoli florets

1.5 tablespoons Nutritional Yeast

2 teaspoons Low Sodium Tamari

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of tamari and spread them evenly on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, cut the tempeh into small bite-sized cubes.

  • 5

    Heat a high-quality non-stick skillet over medium-high heat and add the tempeh cubes.

  • 6

    Sear the tempeh for 3-4 minutes per side until golden brown and crispy, adding the remaining teaspoon of tamari in the last minute of cooking.

  • 7

    Assemble the bowl by placing the cooked quinoa at the base and topping it with the crispy tempeh and roasted broccoli.

  • 8

    Garnish with the nutritional yeast and a squeeze of fresh lemon if desired for a bright finish.