Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

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

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

Pan-seared tempeh and roasted broccoli served over fluffy quinoa, finished with a savory tamari glaze for a satisfying crunch.

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NUTRITION

359kcal
Protein
31.5g
Fat
16g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

4.75 ounces Tempeh

0.25 cup Cooked Quinoa

1 cup Broccoli Florets

1 teaspoon Tamari

1 teaspoon Lemon Juice

0.25 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Cut the broccoli into bite-sized florets and toss them with garlic powder and a small splash of water to help the seasoning stick.

  • 3

    Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.

  • 4

    Slice the tempeh into thin strips and heat a high-quality non-stick skillet over medium-high heat.

  • 5

    Sear the tempeh strips for 3-4 minutes per side until they become golden and crispy.

  • 6

    Whisk together the tamari and lemon juice, then pour the mixture over the tempeh in the skillet, tossing quickly to coat.

  • 7

    Assemble your power bowl by placing the warm quinoa at the base, then topping it with the roasted broccoli and the glazed tempeh strips.

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

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

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

Pan-seared tempeh and roasted broccoli served over fluffy quinoa, finished with a savory tamari glaze for a satisfying crunch.

NUTRITION

359kcal
Protein
31.5g
Fat
16g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

4.75 ounces Tempeh

0.25 cup Cooked Quinoa

1 cup Broccoli Florets

1 teaspoon Tamari

1 teaspoon Lemon Juice

0.25 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Cut the broccoli into bite-sized florets and toss them with garlic powder and a small splash of water to help the seasoning stick.

  • 3

    Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.

  • 4

    Slice the tempeh into thin strips and heat a high-quality non-stick skillet over medium-high heat.

  • 5

    Sear the tempeh strips for 3-4 minutes per side until they become golden and crispy.

  • 6

    Whisk together the tamari and lemon juice, then pour the mixture over the tempeh in the skillet, tossing quickly to coat.

  • 7

    Assemble your power bowl by placing the warm quinoa at the base, then topping it with the roasted broccoli and the glazed tempeh strips.