Crispy Tempeh and Quinoa Bowl with Roasted Chickpeas

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

Crispy Tempeh and Quinoa Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Bowl with Roasted Chickpeas

Sautéed tempeh and roasted chickpeas served over fluffy quinoa and tender spinach, finished with a bright squeeze of lime and savory toasted sesame seeds.

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NUTRITION

451kcal
Protein
34.9g
Fat
19.5g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

130g Tempeh, cubed

1/3 cup Canned Chickpeas, rinsed and dried

1/4 cup Cooked Quinoa

2 cups Fresh Spinach

1 tbsp Liquid Aminos

1/2 tsp Avocado Oil

1 tbsp Lime Juice

1/2 tsp Garlic Powder

1/2 tsp Sesame Seeds

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the dried chickpeas with a tiny drop of avocado oil and the garlic powder until evenly coated.

  • 3

    Spread the chickpeas on a parchment-lined baking sheet and roast for 20 minutes until they are crunchy and golden.

  • 4

    While the chickpeas roast, heat a non-stick skillet over medium-high heat with the remaining avocado oil.

  • 5

    Add the cubed tempeh to the skillet and sear for 3-4 minutes per side until the edges are crispy.

  • 6

    Pour the liquid aminos over the tempeh and stir constantly for 1 minute until the sauce glazes the cubes and is fully absorbed.

  • 7

    Add the fresh spinach to the pan during the last 30 seconds of cooking just until it begins to wilt.

  • 8

    Assemble your bowl by placing the cooked quinoa at the base, followed by the wilted spinach and glazed tempeh.

  • 9

    Top the bowl with the roasted chickpeas for crunch, a fresh squeeze of lime juice, and a sprinkle of sesame seeds.

Crispy Tempeh and Quinoa Bowl with Roasted Chickpeas

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

Crispy Tempeh and Quinoa Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Bowl with Roasted Chickpeas

Sautéed tempeh and roasted chickpeas served over fluffy quinoa and tender spinach, finished with a bright squeeze of lime and savory toasted sesame seeds.

NUTRITION

451kcal
Protein
34.9g
Fat
19.5g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

130g Tempeh, cubed

1/3 cup Canned Chickpeas, rinsed and dried

1/4 cup Cooked Quinoa

2 cups Fresh Spinach

1 tbsp Liquid Aminos

1/2 tsp Avocado Oil

1 tbsp Lime Juice

1/2 tsp Garlic Powder

1/2 tsp Sesame Seeds

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the dried chickpeas with a tiny drop of avocado oil and the garlic powder until evenly coated.

  • 3

    Spread the chickpeas on a parchment-lined baking sheet and roast for 20 minutes until they are crunchy and golden.

  • 4

    While the chickpeas roast, heat a non-stick skillet over medium-high heat with the remaining avocado oil.

  • 5

    Add the cubed tempeh to the skillet and sear for 3-4 minutes per side until the edges are crispy.

  • 6

    Pour the liquid aminos over the tempeh and stir constantly for 1 minute until the sauce glazes the cubes and is fully absorbed.

  • 7

    Add the fresh spinach to the pan during the last 30 seconds of cooking just until it begins to wilt.

  • 8

    Assemble your bowl by placing the cooked quinoa at the base, followed by the wilted spinach and glazed tempeh.

  • 9

    Top the bowl with the roasted chickpeas for crunch, a fresh squeeze of lime juice, and a sprinkle of sesame seeds.