Crispy Tempeh Quinoa Power Bowl with Roasted Chickpeas

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

Crispy Tempeh Quinoa Power Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Quinoa Power Bowl with Roasted Chickpeas

Pan-seared tempeh and oven-roasted chickpeas served over fluffy quinoa and massaged kale, drizzled with a creamy lemon-tahini dressing.

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NUTRITION

539kcal
Protein
32.2g
Fat
27.4g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh, sliced

0.5 cup Cooked Quinoa

40g Canned Chickpeas, rinsed

1 cup Raw Kale, chopped

1 tbsp Tahini

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the chickpeas with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until slightly crisp.

  • 3

    While chickpeas roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 4

    Add the sliced tempeh to the skillet and sear for 3-4 minutes per side until golden brown and crispy.

  • 5

    In a small bowl, whisk together the tahini, lemon juice, and a splash of warm water to create a smooth, pourable dressing.

  • 6

    Place the chopped kale in a large bowl and massage it with a tiny bit of lemon juice for 1 minute until softened.

  • 7

    Assemble the bowl by layering the cooked quinoa, massaged kale, crispy tempeh, and roasted chickpeas.

  • 8

    Drizzle the creamy lemon-tahini dressing over the top and serve immediately.

Crispy Tempeh Quinoa Power Bowl with Roasted Chickpeas

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

Crispy Tempeh Quinoa Power Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Quinoa Power Bowl with Roasted Chickpeas

Pan-seared tempeh and oven-roasted chickpeas served over fluffy quinoa and massaged kale, drizzled with a creamy lemon-tahini dressing.

NUTRITION

539kcal
Protein
32.2g
Fat
27.4g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh, sliced

0.5 cup Cooked Quinoa

40g Canned Chickpeas, rinsed

1 cup Raw Kale, chopped

1 tbsp Tahini

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the chickpeas with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until slightly crisp.

  • 3

    While chickpeas roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 4

    Add the sliced tempeh to the skillet and sear for 3-4 minutes per side until golden brown and crispy.

  • 5

    In a small bowl, whisk together the tahini, lemon juice, and a splash of warm water to create a smooth, pourable dressing.

  • 6

    Place the chopped kale in a large bowl and massage it with a tiny bit of lemon juice for 1 minute until softened.

  • 7

    Assemble the bowl by layering the cooked quinoa, massaged kale, crispy tempeh, and roasted chickpeas.

  • 8

    Drizzle the creamy lemon-tahini dressing over the top and serve immediately.