Name: Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.8 ounces Tempeh; 1/4 cup cooked Quinoa; 1.5 cups Broccoli florets; 1 tablespoon Nutritional Yeast; 1 teaspoon Tamari; 1 tablespoon 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.

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

Pan-seared tempeh and roasted broccoli florets served over fluffy quinoa, finished with savory nutritional yeast and a squeeze of lemon for a satisfyingly crispy finish.

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NUTRITION

Protein

42.8g

Fat

19.2g

Carbs

35.2g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Tempeh

1/4 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Nutritional Yeast

1 teaspoon Tamari

1 tablespoon Lemon juice

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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 small amount of water or a light mist of oil and roast for 15 to 20 minutes until the edges are slightly charred.
3
Slice the tempeh into thin strips or small cubes.
4
Heat a non-stick skillet over medium-high heat and sear the tempeh until golden brown and crispy on all sides.
5
Add the tamari to the skillet during the last minute of cooking to glaze the tempeh.
6
Warm the pre-cooked quinoa in a small saucepan or microwave.
7
Assemble the power bowl by layering the quinoa at the bottom and topping it with the roasted broccoli and crispy tempeh.
8
Garnish the entire bowl with nutritional yeast and a fresh squeeze of lemon juice before serving.