Name: Quinoa Power Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.33 cup dry quinoa; 12 oz tempeh; 2 cups broccoli florets; 2 cups baby spinach; 4 tbsp nutritional yeast; 0.5 tbsp olive oil; 2 tbsp hemp seeds; 0.5 tsp sea salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 1 tbsp lemon juice

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

Oven-roasted tempeh and broccoli florets tossed with fluffy quinoa and a savory nutritional yeast glaze for a satisfyingly nutty finish.

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NUTRITION

Protein

67.1g

Fat

62.4g

Carbs

102g

SERVINGS

1 serving

INGREDIENTS

0.33 cup dry quinoa

12 oz tempeh

2 cups broccoli florets

2 cups baby spinach

4 tbsp nutritional yeast

0.5 tbsp olive oil

2 tbsp hemp seeds

0.5 tsp sea salt

0.5 tsp black pepper

0.5 tsp garlic powder

1 tbsp lemon juice

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
In a small pot, combine the dry quinoa with 0.66 cups of water, bring to a boil, then cover and simmer for 15 minutes until fluffy.
3
Cut the tempeh into bite-sized cubes and break the broccoli into small florets.
4
In a large bowl, toss the tempeh and broccoli with olive oil, garlic powder, sea salt, and black pepper until evenly coated.
5
Spread the mixture onto the prepared baking sheet and roast for 20 minutes, flipping halfway through, until the tempeh is golden brown.
6
Place the baby spinach in a bowl and drizzle with lemon juice, tossing to slightly wilt the leaves.
7
Divide the cooked quinoa, roasted tempeh, and broccoli between two bowls.
8
Top each bowl with nutritional yeast and hemp seeds before serving.