Name: Crispy Tempeh Power Bowl with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.8 ounces Tempeh; 0.25 cup Cooked Quinoa; 0.5 cup Broccoli florets; 0.5 cup Red Bell Pepper, chopped; 1 tablespoon Nutritional Yeast; 1 tablespoon Tamari

Crispy Tempeh Power Bowl with Quinoa and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Vegetables

Pan-seared tempeh and roasted vegetables served over fluffy quinoa with a savory nutritional yeast seasoning and a squeeze of lime for a bright, zesty finish.

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NUTRITION

Protein

41g

Fat

19.4g

Carbs

35.5g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Tempeh

0.25 cup Cooked Quinoa

0.5 cup Broccoli florets

0.5 cup Red Bell Pepper, chopped

1 tablespoon Nutritional Yeast

1 tablespoon Tamari

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli and red bell peppers with a teaspoon of tamari and roast for 15-20 minutes until tender and slightly charred.
3
Slice the tempeh into thin strips or small cubes.
4
Heat a non-stick skillet over medium-high heat and sear the tempeh until golden and crispy on all sides.
5
Pour the remaining tamari into the skillet during the last minute of cooking to glaze the tempeh.
6
In a serving bowl, layer the cooked quinoa, roasted vegetables, and crispy glazed tempeh.
7
Sprinkle the nutritional yeast over the top and finish with a fresh squeeze of lime if desired.