YOUR SOLIN GENERATED RECIPE
Crispy Tempeh and Chickpea Power Bowl with Quinoa
Pan-seared tempeh and chickpeas served over fluffy quinoa and massaged kale, topped with a sprinkle of savory nutritional yeast for a nutty, toasted finish.
INGREDIENTS
5 oz Tempeh
1/3 cup Chickpeas
1/3 cup Cooked Quinoa
1 cup Kale
1 tbsp Nutritional Yeast
1 tbsp Tamari
1/2 tsp Avocado Oil
PREPARATION
Slice the tempeh into thin strips or small cubes.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Add the tempeh and chickpeas to the skillet, drizzling with tamari for flavor.
Sauté for 5-7 minutes, turning occasionally, until the tempeh is golden brown and the chickpeas are slightly crisp.
While the protein cooks, place the kale in a large bowl and massage it with a squeeze of lemon or a tiny bit of water until it softens and turns dark green.
Add the cooked quinoa to the bowl and toss with the massaged kale.
Top the bowl with the crispy tempeh and chickpea mixture.
Finish by sprinkling the nutritional yeast over the top and serve warm.