Name: Zesty Roasted Tempeh & Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz tempeh; 0.13 cup cooked quinoa; 1 cup broccoli florets; 0.5 cup red bell pepper; 1 tbsp lemon juice; 1 tsp garlic powder; 1 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp nutritional yeast; 0.25 tsp olive oil

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

YOUR SOLIN GENERATED RECIPE

Zesty Roasted Tempeh & Quinoa Bowl

Oven-roasted tempeh and crisp vegetables tossed in a zesty lemon-paprika glaze, served over fluffy quinoa for a protein-packed bowl with a satisfying crunch.

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NUTRITION

Protein

49.0g

Fat

26.7g

Carbs

47.5g

SERVINGS

1 serving

INGREDIENTS

8 oz tempeh

0.13 cup cooked quinoa

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp lemon juice

1 tsp garlic powder

1 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp nutritional yeast

0.25 tsp olive oil

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Slice the tempeh into bite-sized cubes and chop the broccoli and red bell pepper into uniform pieces.
3
In a small bowl, whisk together the olive oil, lemon juice, garlic powder, smoked paprika, sea salt, and black pepper.
4
Place the tempeh and vegetables on the baking sheet, drizzle with the marinade, and toss until every piece is well-coated.
5
Roast for 20 to 25 minutes, flipping halfway through, until the tempeh is golden brown and the vegetables are tender.
6
Transfer the roasted mixture to a bowl over the warm quinoa and sprinkle with nutritional yeast for a boost of savory flavor.