Grilled Tempeh Power Bowl with Quinoa and Roasted Broccoli

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

Grilled Tempeh Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Power Bowl with Quinoa and Roasted Broccoli

Marinated tempeh grilled until charred, served over fluffy quinoa and roasted broccoli with a dusting of savory nutritional yeast.

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NUTRITION

473kcal
Protein
43.6g
Fat
16.4g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh, sliced

1/3 cup Cooked Quinoa

1 cup Broccoli Florets

1.5 tbsp Nutritional Yeast

1 tbsp Tamari

1 tsp Lemon Juice

1/2 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a splash of water or a light mist of oil-free spray and roast on a parchment-lined baking sheet for 15-20 minutes until tender and slightly browned.

  • 3

    In a small bowl, whisk together the tamari, lemon juice, and garlic powder to create a marinade.

  • 4

    Slice the tempeh into thin strips and place them in a shallow dish, pouring the marinade over them to coat evenly for at least 5 minutes.

  • 5

    Heat a non-stick grill pan or skillet over medium-high heat.

  • 6

    Place the tempeh strips on the grill and cook for 3-4 minutes per side until distinct grill marks appear and the edges are charred.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave.

  • 8

    Assemble the bowl by placing the quinoa at the base, topped with the roasted broccoli and grilled tempeh.

  • 9

    Sprinkle the nutritional yeast over the entire bowl for a boost of protein and a cheesy, savory finish.

Grilled Tempeh Power Bowl with Quinoa and Roasted Broccoli

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

Grilled Tempeh Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Power Bowl with Quinoa and Roasted Broccoli

Marinated tempeh grilled until charred, served over fluffy quinoa and roasted broccoli with a dusting of savory nutritional yeast.

NUTRITION

473kcal
Protein
43.6g
Fat
16.4g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh, sliced

1/3 cup Cooked Quinoa

1 cup Broccoli Florets

1.5 tbsp Nutritional Yeast

1 tbsp Tamari

1 tsp Lemon Juice

1/2 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a splash of water or a light mist of oil-free spray and roast on a parchment-lined baking sheet for 15-20 minutes until tender and slightly browned.

  • 3

    In a small bowl, whisk together the tamari, lemon juice, and garlic powder to create a marinade.

  • 4

    Slice the tempeh into thin strips and place them in a shallow dish, pouring the marinade over them to coat evenly for at least 5 minutes.

  • 5

    Heat a non-stick grill pan or skillet over medium-high heat.

  • 6

    Place the tempeh strips on the grill and cook for 3-4 minutes per side until distinct grill marks appear and the edges are charred.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave.

  • 8

    Assemble the bowl by placing the quinoa at the base, topped with the roasted broccoli and grilled tempeh.

  • 9

    Sprinkle the nutritional yeast over the entire bowl for a boost of protein and a cheesy, savory finish.