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.

Grilled Tempeh and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Bowl with Roasted Broccoli

Savory grilled tempeh and fluffy quinoa served alongside tender roasted broccoli florets, finished with a sprinkle of nutty nutritional yeast.

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NUTRITION

385kcal
Protein
32.9g
Fat
15.5g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

130 grams Tempeh, sliced

45 grams cooked Quinoa

150 grams Broccoli florets

1 tablespoon Nutritional Yeast

1 teaspoon Coconut Aminos

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a squeeze of fresh lemon juice, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli is in the oven, brush the tempeh slices with coconut aminos.

  • 5

    Heat a non-stick grill pan over medium-high heat and sear the tempeh for 3 to 4 minutes per side until golden brown grill marks appear.

  • 6

    Place the warm quinoa in a serving bowl and arrange the grilled tempeh and roasted broccoli on top.

  • 7

    Finish the dish by sprinkling with nutritional yeast for a savory, cheese-like flavor.

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.

Grilled Tempeh and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Bowl with Roasted Broccoli

Savory grilled tempeh and fluffy quinoa served alongside tender roasted broccoli florets, finished with a sprinkle of nutty nutritional yeast.

NUTRITION

385kcal
Protein
32.9g
Fat
15.5g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

130 grams Tempeh, sliced

45 grams cooked Quinoa

150 grams Broccoli florets

1 tablespoon Nutritional Yeast

1 teaspoon Coconut Aminos

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a squeeze of fresh lemon juice, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli is in the oven, brush the tempeh slices with coconut aminos.

  • 5

    Heat a non-stick grill pan over medium-high heat and sear the tempeh for 3 to 4 minutes per side until golden brown grill marks appear.

  • 6

    Place the warm quinoa in a serving bowl and arrange the grilled tempeh and roasted broccoli on top.

  • 7

    Finish the dish by sprinkling with nutritional yeast for a savory, cheese-like flavor.