Name: Quinoa Power Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Tempeh; 0.5 cup Cooked quinoa; 0.25 cup Canned chickpeas; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.25 tsp Olive oil; 1 tbsp Lemon juice; 1 tsp Dijon mustard; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Quinoa Power Bowl with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Quinoa Power Bowl with Roasted Vegetables

Roasted tempeh and colorful vegetables tossed with fluffy quinoa and chickpeas in a bright lemon-garlic dressing for a satisfying, nutrient-dense crunch.

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NUTRITION

Protein

43.0g

Fat

23.6g

Carbs

63.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Tempeh

0.5 cup Cooked quinoa

0.25 cup Canned chickpeas

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 tsp Olive oil

1 tbsp Lemon juice

1 tsp Dijon mustard

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Slice the tempeh into small cubes and chop the broccoli and red bell pepper into bite-sized pieces.
3
Place tempeh, broccoli, bell pepper, and chickpeas on the baking sheet and toss with olive oil, salt, pepper, and half the garlic powder.
4
Roast for 20 minutes, flipping halfway through, until the tempeh is golden and the vegetables are tender.
5
In a small bowl, whisk together the lemon juice, Dijon mustard, and the remaining garlic powder to create a zesty dressing.
6
In a large serving bowl, combine the cooked quinoa with the roasted ingredients.
7
Drizzle the dressing over the bowl and toss well to ensure every bite is coated before serving.