Name: Crispy Tempeh with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 ounces Tempeh; 1/3 cup Cooked Quinoa; 2 cups Broccoli Florets; 2 tablespoons Nutritional Yeast; 1 tablespoon Coconut Aminos; 1/2 teaspoon Garlic Powder

Crispy Tempeh with Roasted Broccoli and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh with Roasted Broccoli and Quinoa

Pan-seared tempeh and roasted broccoli served over fluffy quinoa, finished with a savory and nutty nutritional yeast dusting.

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NUTRITION

Protein

45.2g

Fat

19.7g

Carbs

46g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Tempeh

1/3 cup Cooked Quinoa

2 cups Broccoli Florets

2 tablespoons Nutritional Yeast

1 tablespoon Coconut Aminos

1/2 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 a pinch of garlic powder and onion powder.
3
Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.
4
While the broccoli roasts, slice the tempeh into small cubes and season with the remaining garlic powder.
5
Heat a non-stick skillet over medium heat and sear the tempeh cubes for 3-4 minutes per side until they are golden and crispy.
6
Fluff the pre-cooked quinoa with a fork and place it in a serving bowl.
7
Top the quinoa with the crispy tempeh and roasted broccoli.
8
Drizzle with coconut aminos and sprinkle generously with nutritional yeast for a cheesy, savory finish.