Name: Crispy Tempeh and Edamame Power Bowl with Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 ounces Tempeh; 0.5 cup Shelled Edamame; 0.25 cup Cooked Quinoa; 1 cup Baby Spinach; 1 tablespoon Coconut Aminos; 1 teaspoon Fresh Ginger, minced; 1 clove Garlic, minced

Crispy Tempeh and Edamame Power Bowl with 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 and Edamame Power Bowl with Quinoa

Pan-seared tempeh and steamed edamame served over fluffy quinoa and fresh spinach, finished with a drizzle of savory, toasted ginger-tamari glaze.

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NUTRITION

Protein

39.4g

Fat

21g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Tempeh

0.5 cup Shelled Edamame

0.25 cup Cooked Quinoa

1 cup Baby Spinach

1 tablespoon Coconut Aminos

1 teaspoon Fresh Ginger, minced

1 clove Garlic, minced

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PREPARATION

1
Cook the quinoa according to package directions until light and fluffy.
2
Steam the shelled edamame until bright green and tender.
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 the edges are golden and crispy.
5
Whisk together the coconut aminos, minced ginger, and garlic in a small bowl to create the glaze.
6
Pour the glaze over the tempeh in the skillet and toss to coat until the liquid has thickened and adhered to the tempeh.
7
Layer the fresh baby spinach, cooked quinoa, and steamed edamame in a serving bowl.
8
Top with the glazed tempeh and serve immediately.