Name: Crispy Tempeh Power Bowl with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 140 grams Tempeh; 40 grams Cooked Quinoa; 100 grams Broccoli Florets; 50 grams Red Bell Pepper; 1 tablespoon Nutritional Yeast; 1 tablespoon Fresh Lemon Juice

Crispy Tempeh Power Bowl with Quinoa and Roasted Vegetables

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 Vegetables

Pan-seared tempeh and roasted broccoli served over fluffy quinoa with a squeeze of fresh lemon and a dash of nutritional yeast for a savory, toasted finish.

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NUTRITION

Protein

34.3g

Fat

16.9g

Carbs

34.8g

SERVINGS

1 serving

INGREDIENTS

140 grams Tempeh

40 grams Cooked Quinoa

100 grams Broccoli Florets

50 grams Red Bell Pepper

1 tablespoon Nutritional Yeast

1 tablespoon Fresh 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 and sliced red peppers with a light mist of water or oil spray and roast for 15 minutes until tender.
3
While the vegetables roast, slice the tempeh into thin strips and season lightly with salt and pepper.
4
Heat a non-stick skillet over medium-high heat and sear the tempeh for 3-4 minutes per side until golden and crispy.
5
Place the warm, cooked quinoa into a bowl to serve as the base.
6
Arrange the roasted vegetables and crispy tempeh over the quinoa.
7
Finish the bowl with a sprinkle of nutritional yeast and a bright squeeze of fresh lemon juice.