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 sprinkle of savory nutritional yeast for a nutty, toasted crunch.

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NUTRITION

453kcal
Protein
41.8g
Fat
18.1g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

3 tablespoons Nutritional Yeast

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PREPARATION

  • 1

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

  • 2

    Place the broccoli florets on the baking sheet, mist with a little water or lemon juice, and roast for 15-20 minutes until the edges are golden and slightly charred.

  • 3

    While the broccoli roasts, slice the tempeh into thin strips or small cubes.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the tempeh strips for 3-4 minutes per side until they are brown and crispy.

  • 5

    Warm the pre-cooked quinoa and place it in the bottom of a serving bowl.

  • 6

    Arrange the roasted broccoli and crispy tempeh over the quinoa base.

  • 7

    Top the entire bowl with the nutritional yeast to add a savory, cheesy 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 sprinkle of savory nutritional yeast for a nutty, toasted crunch.

NUTRITION

453kcal
Protein
41.8g
Fat
18.1g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

3 tablespoons Nutritional Yeast

PREPARATION

  • 1

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

  • 2

    Place the broccoli florets on the baking sheet, mist with a little water or lemon juice, and roast for 15-20 minutes until the edges are golden and slightly charred.

  • 3

    While the broccoli roasts, slice the tempeh into thin strips or small cubes.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the tempeh strips for 3-4 minutes per side until they are brown and crispy.

  • 5

    Warm the pre-cooked quinoa and place it in the bottom of a serving bowl.

  • 6

    Arrange the roasted broccoli and crispy tempeh over the quinoa base.

  • 7

    Top the entire bowl with the nutritional yeast to add a savory, cheesy finish.