Name: Grilled Tempeh and Quinoa Bowl with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Tempeh; 3 tbsp Nutritional Yeast; 0.75 cup Broccoli florets; 1 tsp Tamari; 1 tsp Cooked Quinoa; 0.25 tsp Smoked Paprika

Grilled Tempeh and Quinoa Bowl with Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Bowl with Roasted Broccoli

Charred tempeh strips and roasted broccoli served over a light quinoa base, finished with a savory dusting of nutritional yeast for a cheesy, nutty flavor.

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NUTRITION

Protein

30.8g

Fat

11.6g

Carbs

18.9g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Tempeh

3 tbsp Nutritional Yeast

0.75 cup Broccoli florets

1 tsp Tamari

1 tsp Cooked Quinoa

0.25 tsp Smoked Paprika

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PREPARATION

1
Slice the tempeh into thin strips and toss with tamari and smoked paprika.
2
Preheat your oven to 400°F and line a baking sheet with parchment paper.
3
Place broccoli florets on the sheet and roast for 12-15 minutes until tender and slightly browned.
4
Heat a high-quality non-stick grill pan over medium-high heat.
5
Grill the tempeh strips for 3-4 minutes per side until distinct grill marks appear.
6
Spread the small portion of cooked quinoa at the bottom of a bowl.
7
Arrange the grilled tempeh and roasted broccoli on top.
8
Finish the dish by sprinkling the nutritional yeast over everything for a savory protein boost.