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 florets served over fluffy quinoa with a savory tamari glaze and a sprinkle of nutritional yeast for a nutty, toasted finish.

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NUTRITION

454kcal
Protein
36.4g
Fat
21.5g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh, sliced

1/3 cup cooked Quinoa

150g Broccoli florets

1 teaspoon Avocado Oil

1 tablespoon Tamari

1 teaspoon Nutritional Yeast

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the broccoli florets with half of the avocado oil and a pinch of sea salt on a baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, slice the tempeh into thin strips or bite-sized cubes.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat.

  • 6

    Add the tempeh to the skillet and sear for 4-5 minutes per side until golden and crispy.

  • 7

    Reduce the heat to low and pour the tamari over the tempeh, tossing quickly to coat until the liquid is absorbed.

  • 8

    Place the warm, cooked quinoa in a bowl and top with the roasted broccoli and crispy glazed tempeh.

  • 9

    Garnish with nutritional yeast for an extra boost of savory flavor.

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 florets served over fluffy quinoa with a savory tamari glaze and a sprinkle of nutritional yeast for a nutty, toasted finish.

NUTRITION

454kcal
Protein
36.4g
Fat
21.5g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh, sliced

1/3 cup cooked Quinoa

150g Broccoli florets

1 teaspoon Avocado Oil

1 tablespoon Tamari

1 teaspoon Nutritional Yeast

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the broccoli florets with half of the avocado oil and a pinch of sea salt on a baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, slice the tempeh into thin strips or bite-sized cubes.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat.

  • 6

    Add the tempeh to the skillet and sear for 4-5 minutes per side until golden and crispy.

  • 7

    Reduce the heat to low and pour the tamari over the tempeh, tossing quickly to coat until the liquid is absorbed.

  • 8

    Place the warm, cooked quinoa in a bowl and top with the roasted broccoli and crispy glazed tempeh.

  • 9

    Garnish with nutritional yeast for an extra boost of savory flavor.