Crispy Tempeh Power Bowl with Quinoa and Roasted Chickpeas

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 Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Chickpeas

Pan-seared tempeh and quinoa served with roasted chickpeas and fresh spinach, finished with a savory nutritional yeast dusting for a satisfying crunch.

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NUTRITION

470kcal
Protein
41.2g
Fat
19.2g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh, sliced

60g Cooked Quinoa

30g Canned Chickpeas, drained

12g Nutritional Yeast

50g Fresh Spinach

10g Fresh Lemon Juice

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PREPARATION

  • 1

    Slice the tempeh into thin strips and pan-sear in a high-quality non-stick skillet over medium heat until golden brown and crispy on both sides.

  • 2

    Add the drained chickpeas to the same skillet during the last few minutes of cooking, tossing frequently until they are toasted and slightly crisp.

  • 3

    Place the fresh spinach in a large serving bowl and top with the warm cooked quinoa to slightly wilt the greens.

  • 4

    Arrange the crispy tempeh strips and roasted chickpeas over the quinoa and spinach base.

  • 5

    Drizzle the entire bowl with fresh lemon juice and sprinkle generously with nutritional yeast for a savory, cheesy finish.

Crispy Tempeh Power Bowl with Quinoa and Roasted Chickpeas

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 Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Chickpeas

Pan-seared tempeh and quinoa served with roasted chickpeas and fresh spinach, finished with a savory nutritional yeast dusting for a satisfying crunch.

NUTRITION

470kcal
Protein
41.2g
Fat
19.2g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh, sliced

60g Cooked Quinoa

30g Canned Chickpeas, drained

12g Nutritional Yeast

50g Fresh Spinach

10g Fresh Lemon Juice

PREPARATION

  • 1

    Slice the tempeh into thin strips and pan-sear in a high-quality non-stick skillet over medium heat until golden brown and crispy on both sides.

  • 2

    Add the drained chickpeas to the same skillet during the last few minutes of cooking, tossing frequently until they are toasted and slightly crisp.

  • 3

    Place the fresh spinach in a large serving bowl and top with the warm cooked quinoa to slightly wilt the greens.

  • 4

    Arrange the crispy tempeh strips and roasted chickpeas over the quinoa and spinach base.

  • 5

    Drizzle the entire bowl with fresh lemon juice and sprinkle generously with nutritional yeast for a savory, cheesy finish.