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 florets served over fluffy quinoa, drizzled with savory tamari and finished with a dusting of nutty nutritional yeast.

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NUTRITION

444kcal
Protein
38.1g
Fat
15.7g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tempeh, sliced

1/2 cup Cooked Quinoa

1 cup Broccoli florets

1 tablespoon Nutritional Yeast

1 tablespoon Tamari

1/4 teaspoon Garlic Powder

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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 splash of water and the garlic powder, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, heat a non-stick skillet over medium-high heat.

  • 4

    Place the sliced tempeh in the skillet and sear for 3-4 minutes per side until golden brown and crispy.

  • 5

    Pour the tamari over the tempeh in the last minute of cooking, tossing to coat until the liquid is absorbed.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave.

  • 7

    Assemble the bowl by placing the quinoa at the base, topped with the roasted broccoli and crispy tamari tempeh.

  • 8

    Sprinkle the entire bowl with nutritional yeast before serving.

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 florets served over fluffy quinoa, drizzled with savory tamari and finished with a dusting of nutty nutritional yeast.

NUTRITION

444kcal
Protein
38.1g
Fat
15.7g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tempeh, sliced

1/2 cup Cooked Quinoa

1 cup Broccoli florets

1 tablespoon Nutritional Yeast

1 tablespoon Tamari

1/4 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a splash of water and the garlic powder, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, heat a non-stick skillet over medium-high heat.

  • 4

    Place the sliced tempeh in the skillet and sear for 3-4 minutes per side until golden brown and crispy.

  • 5

    Pour the tamari over the tempeh in the last minute of cooking, tossing to coat until the liquid is absorbed.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave.

  • 7

    Assemble the bowl by placing the quinoa at the base, topped with the roasted broccoli and crispy tamari tempeh.

  • 8

    Sprinkle the entire bowl with nutritional yeast before serving.