Crispy 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.

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

Pan-seared tempeh and roasted broccoli florets served over a bed of fluffy quinoa, finished with a savory tamari-lemon glaze for a satisfyingly crisp bite.

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NUTRITION

447kcal
Protein
39.6g
Fat
19.9g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

160 grams Tempeh

0.25 cup Quinoa, cooked

1 cup Broccoli florets

1.5 tablespoons Nutritional Yeast

1 tablespoon Tamari

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a small splash of water and lemon juice, then roast until the edges are tender and slightly charred.

  • 3

    Slice the tempeh into thin strips and pan-sear in a high-quality non-stick skillet over medium-high heat until each side is golden and firm.

  • 4

    Place the cooked quinoa in a serving bowl and top with the roasted broccoli and crispy tempeh strips.

  • 5

    Whisk together the tamari, remaining lemon juice, and nutritional yeast in a small bowl to create a thick, savory dressing.

  • 6

    Drizzle the dressing over the bowl and serve immediately while the components are warm.

Crispy 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.

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

Pan-seared tempeh and roasted broccoli florets served over a bed of fluffy quinoa, finished with a savory tamari-lemon glaze for a satisfyingly crisp bite.

NUTRITION

447kcal
Protein
39.6g
Fat
19.9g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

160 grams Tempeh

0.25 cup Quinoa, cooked

1 cup Broccoli florets

1.5 tablespoons Nutritional Yeast

1 tablespoon Tamari

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a small splash of water and lemon juice, then roast until the edges are tender and slightly charred.

  • 3

    Slice the tempeh into thin strips and pan-sear in a high-quality non-stick skillet over medium-high heat until each side is golden and firm.

  • 4

    Place the cooked quinoa in a serving bowl and top with the roasted broccoli and crispy tempeh strips.

  • 5

    Whisk together the tamari, remaining lemon juice, and nutritional yeast in a small bowl to create a thick, savory dressing.

  • 6

    Drizzle the dressing over the bowl and serve immediately while the components are warm.