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: 160g Tempeh, sliced into strips; 55g Cooked Quinoa; 100g Broccoli florets; 1 tbsp Nutritional Yeast; 1 tbsp Tamari Soy Sauce; 0.5 tsp Olive Oil

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 broccoli served over fluffy quinoa with a savory tamari glaze and a finish of nutty nutritional yeast.

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NUTRITION

Protein

41.2g

Fat

19g

Carbs

36.3g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh, sliced into strips

55g Cooked Quinoa

100g Broccoli florets

1 tbsp Nutritional Yeast

1 tbsp Tamari Soy Sauce

0.5 tsp Olive Oil

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the broccoli florets with a splash of water and a pinch of salt, then spread them on a baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
4
While the broccoli roasts, heat the olive oil in a non-stick skillet over medium-high heat.
5
Add the tempeh strips to the skillet and sear for 3-4 minutes per side until golden brown and crispy.
6
Lower the heat and pour the tamari over the tempeh, tossing quickly to coat until the liquid is absorbed.
7
Warm the pre-cooked quinoa if necessary.
8
Assemble the bowl by placing the quinoa at the base, followed by the roasted broccoli and crispy tamari tempeh.
9
Sprinkle the entire bowl with nutritional yeast before serving.