YOUR SOLIN GENERATED RECIPE
Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli
Pan-seared tempeh and roasted broccoli florets served over fluffy quinoa, finished with a savory dusting of nutritional yeast for a nutty, toasted flavor.
INGREDIENTS
125g Tempeh, cubed
50g Cooked Quinoa
150g Broccoli Florets
3 tbsp Nutritional Yeast
1 tbsp Liquid Aminos
0.5 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them evenly on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, place the cubed tempeh in a small bowl and toss with the liquid aminos to marinate.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Add the tempeh to the skillet and sear for 3-5 minutes, turning occasionally, until all sides are golden brown and crisp.
Place the warm, cooked quinoa in the base of a serving bowl.
Top the quinoa with the roasted broccoli and the crispy tempeh cubes.
Generously sprinkle the nutritional yeast over the entire bowl to add a savory, cheesy depth.