Crispy Tempeh Power Bowl with Quinoa and Edamame

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 Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Edamame

Pan-seared tempeh and edamame served over a bed of quinoa and fresh greens, finished with a savory nutritional yeast dusting for a satisfying crunch.

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NUTRITION

329kcal
Protein
35.3g
Fat
14.1g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

96g Tempeh

60g Shelled Edamame

15g Nutritional Yeast

5g Cooked Quinoa

10g Fresh Spinach

1g Garlic Powder

5g Lemon Juice

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PREPARATION

  • 1

    Slice the tempeh into small cubes and steam for ten minutes to remove any bitterness and soften the texture.

  • 2

    Toss the warm tempeh in a bowl with nutritional yeast and garlic powder until each piece is thoroughly coated.

  • 3

    Heat a non-stick skillet over medium heat and sear the tempeh cubes until they are golden brown and develop a delicate crunch.

  • 4

    Steam the shelled edamame until tender and bright green.

  • 5

    Assemble the bowl by placing the fresh spinach at the base and topping it with the cooked quinoa, edamame, and crispy tempeh.

  • 6

    Finish the dish with a squeeze of fresh lemon juice for a bright and zesty flavor.

Crispy Tempeh Power Bowl with Quinoa and Edamame

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 Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Edamame

Pan-seared tempeh and edamame served over a bed of quinoa and fresh greens, finished with a savory nutritional yeast dusting for a satisfying crunch.

NUTRITION

329kcal
Protein
35.3g
Fat
14.1g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

96g Tempeh

60g Shelled Edamame

15g Nutritional Yeast

5g Cooked Quinoa

10g Fresh Spinach

1g Garlic Powder

5g Lemon Juice

PREPARATION

  • 1

    Slice the tempeh into small cubes and steam for ten minutes to remove any bitterness and soften the texture.

  • 2

    Toss the warm tempeh in a bowl with nutritional yeast and garlic powder until each piece is thoroughly coated.

  • 3

    Heat a non-stick skillet over medium heat and sear the tempeh cubes until they are golden brown and develop a delicate crunch.

  • 4

    Steam the shelled edamame until tender and bright green.

  • 5

    Assemble the bowl by placing the fresh spinach at the base and topping it with the cooked quinoa, edamame, and crispy tempeh.

  • 6

    Finish the dish with a squeeze of fresh lemon juice for a bright and zesty flavor.