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 quinoa served with oven-roasted broccoli florets, finished with a savory nutritional yeast dusting and a squeeze of lemon for a bright, toasted finish.

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NUTRITION

395kcal
Protein
35.4g
Fat
16.4g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh, sliced

1/4 cup Cooked Quinoa

1 cup Broccoli florets

3 tbsp Nutritional Yeast

1 tsp Tamari

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PREPARATION

  • 1

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

  • 2

    Place the broccoli florets on the baking sheet, mist with a little water and tamari, and roast for 15 minutes until the edges are slightly charred.

  • 3

    Slice the tempeh into thin strips and sear in a high-quality non-stick skillet over medium-high heat until each side is golden brown and crispy.

  • 4

    Add the pre-cooked quinoa to the skillet during the last minute of cooking to warm it through with the tempeh.

  • 5

    Transfer the quinoa and roasted broccoli to a bowl and top with the crispy tempeh strips.

  • 6

    Finish the dish by sprinkling the nutritional yeast over the top and adding a fresh squeeze of lemon juice.

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 quinoa served with oven-roasted broccoli florets, finished with a savory nutritional yeast dusting and a squeeze of lemon for a bright, toasted finish.

NUTRITION

395kcal
Protein
35.4g
Fat
16.4g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh, sliced

1/4 cup Cooked Quinoa

1 cup Broccoli florets

3 tbsp Nutritional Yeast

1 tsp Tamari

PREPARATION

  • 1

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

  • 2

    Place the broccoli florets on the baking sheet, mist with a little water and tamari, and roast for 15 minutes until the edges are slightly charred.

  • 3

    Slice the tempeh into thin strips and sear in a high-quality non-stick skillet over medium-high heat until each side is golden brown and crispy.

  • 4

    Add the pre-cooked quinoa to the skillet during the last minute of cooking to warm it through with the tempeh.

  • 5

    Transfer the quinoa and roasted broccoli to a bowl and top with the crispy tempeh strips.

  • 6

    Finish the dish by sprinkling the nutritional yeast over the top and adding a fresh squeeze of lemon juice.