Crispy Tempeh and Quinoa Power Bowl with Roasted Broccoli

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 Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Bowl with Roasted Broccoli

Roasted tempeh and broccoli served over fluffy quinoa, finished with a sprinkle of nutty nutritional yeast and a squeeze of lemon.

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NUTRITION

368kcal
Protein
33g
Fat
16.1g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Tempeh

1/4 cup cooked Quinoa

1 cup Broccoli florets

1 tbsp Nutritional Yeast

1 tsp Tamari

1 tbsp Lemon juice

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PREPARATION

  • 1

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

  • 2

    Cut the tempeh into bite-sized cubes and toss them in a bowl with the tamari until evenly coated.

  • 3

    Arrange the tempeh cubes and broccoli florets in a single layer on the prepared baking sheet.

  • 4

    Roast for 18 to 20 minutes, tossing halfway through, until the tempeh is crisp and the broccoli is tender.

  • 5

    Place the warm, cooked quinoa into a serving bowl and top it with the roasted tempeh and broccoli.

  • 6

    Finish the bowl by sprinkling with nutritional yeast and drizzling with fresh lemon juice.

Crispy Tempeh and Quinoa Power Bowl with Roasted Broccoli

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 Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Bowl with Roasted Broccoli

Roasted tempeh and broccoli served over fluffy quinoa, finished with a sprinkle of nutty nutritional yeast and a squeeze of lemon.

NUTRITION

368kcal
Protein
33g
Fat
16.1g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Tempeh

1/4 cup cooked Quinoa

1 cup Broccoli florets

1 tbsp Nutritional Yeast

1 tsp Tamari

1 tbsp Lemon juice

PREPARATION

  • 1

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

  • 2

    Cut the tempeh into bite-sized cubes and toss them in a bowl with the tamari until evenly coated.

  • 3

    Arrange the tempeh cubes and broccoli florets in a single layer on the prepared baking sheet.

  • 4

    Roast for 18 to 20 minutes, tossing halfway through, until the tempeh is crisp and the broccoli is tender.

  • 5

    Place the warm, cooked quinoa into a serving bowl and top it with the roasted tempeh and broccoli.

  • 6

    Finish the bowl by sprinkling with nutritional yeast and drizzling with fresh lemon juice.