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.

Crispy Tempeh Power Bowl with Quinoa and Roasted Vegetables

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 savory tamari glaze and a sprinkle of nutritional yeast for a nutty, toasted finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

367kcal
Protein
33.3g
Fat
13.2g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

110 grams Tempeh

1/4 cup Cooked Quinoa

1 cup Broccoli Florets

1/2 cup Red Bell Pepper, sliced

2 tbsp Nutritional Yeast

1 tbsp Tamari

1/2 tsp Garlic Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets and sliced red bell peppers with garlic powder and a tablespoon of water to help the seasoning adhere without using oil.

  • 3

    Spread the vegetables evenly on the baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 4

    While vegetables roast, slice the tempeh into thin strips and heat a non-stick skillet over medium-high heat.

  • 5

    Sear the tempeh strips for 3-4 minutes per side until they are golden brown and crispy.

  • 6

    Pour the tamari over the tempeh in the skillet, tossing quickly to coat each piece until the liquid has been fully absorbed.

  • 7

    Assemble the power bowl by placing the warm quinoa at the bottom, layering the roasted vegetables and crispy tempeh on top, and finishing with a generous sprinkle of nutritional yeast.

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.

Crispy Tempeh Power Bowl with Quinoa and Roasted Vegetables

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 savory tamari glaze and a sprinkle of nutritional yeast for a nutty, toasted finish.

NUTRITION

367kcal
Protein
33.3g
Fat
13.2g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

110 grams Tempeh

1/4 cup Cooked Quinoa

1 cup Broccoli Florets

1/2 cup Red Bell Pepper, sliced

2 tbsp Nutritional Yeast

1 tbsp Tamari

1/2 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets and sliced red bell peppers with garlic powder and a tablespoon of water to help the seasoning adhere without using oil.

  • 3

    Spread the vegetables evenly on the baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 4

    While vegetables roast, slice the tempeh into thin strips and heat a non-stick skillet over medium-high heat.

  • 5

    Sear the tempeh strips for 3-4 minutes per side until they are golden brown and crispy.

  • 6

    Pour the tamari over the tempeh in the skillet, tossing quickly to coat each piece until the liquid has been fully absorbed.

  • 7

    Assemble the power bowl by placing the warm quinoa at the bottom, layering the roasted vegetables and crispy tempeh on top, and finishing with a generous sprinkle of nutritional yeast.