Crispy Tempeh and Quinoa Power Bowl with Spinach and Edamame

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

Crispy Tempeh and Quinoa Power Bowl with Spinach and Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Bowl with Spinach and Edamame

Pan-seared tempeh and steamed edamame served over a bed of quinoa and fresh spinach, finished with a splash of savory tamari and a squeeze of bright, zesty lemon.

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NUTRITION

452kcal
Protein
41.5g
Fat
21.4g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

75 grams Shelled Edamame

40 grams Cooked Quinoa

2 cups Fresh Spinach

1 teaspoon Tamari

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Slice the tempeh into thin strips or small cubes for maximum surface area.

  • 2

    Heat a non-stick skillet over medium-high heat and sear the tempeh until golden and crispy on all sides.

  • 3

    Steam the shelled edamame in a small amount of water until tender and bright green.

  • 4

    Place the fresh spinach and cooked quinoa in a large serving bowl.

  • 5

    Arrange the crispy tempeh and warm edamame over the base.

  • 6

    Drizzle with tamari and fresh lemon juice to brighten the flavors before serving.

Crispy Tempeh and Quinoa Power Bowl with Spinach and Edamame

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

Crispy Tempeh and Quinoa Power Bowl with Spinach and Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Bowl with Spinach and Edamame

Pan-seared tempeh and steamed edamame served over a bed of quinoa and fresh spinach, finished with a splash of savory tamari and a squeeze of bright, zesty lemon.

NUTRITION

452kcal
Protein
41.5g
Fat
21.4g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

75 grams Shelled Edamame

40 grams Cooked Quinoa

2 cups Fresh Spinach

1 teaspoon Tamari

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Slice the tempeh into thin strips or small cubes for maximum surface area.

  • 2

    Heat a non-stick skillet over medium-high heat and sear the tempeh until golden and crispy on all sides.

  • 3

    Steam the shelled edamame in a small amount of water until tender and bright green.

  • 4

    Place the fresh spinach and cooked quinoa in a large serving bowl.

  • 5

    Arrange the crispy tempeh and warm edamame over the base.

  • 6

    Drizzle with tamari and fresh lemon juice to brighten the flavors before serving.