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 served over fluffy quinoa, finished with a sprinkle of savory nutritional yeast and a squeeze of zesty lime.

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NUTRITION

429kcal
Protein
39.8g
Fat
17.9g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh, sliced

1/3 cup Cooked Quinoa

100g Broccoli florets

2 tbsp Nutritional Yeast

3/4 tbsp Tamari

1/2 Fresh Lime

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a teaspoon of tamari and roast for 15 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, heat a non-stick skillet over medium-high heat and add the sliced tempeh.

  • 4

    Sear the tempeh for 3-4 minutes per side until golden and crispy, then drizzle with the remaining tamari to glaze.

  • 5

    Place the warm cooked quinoa in a bowl and top with the roasted broccoli and glazed tempeh.

  • 6

    Dust the entire bowl with nutritional yeast and finish with a generous squeeze of zesty lime juice.

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 served over fluffy quinoa, finished with a sprinkle of savory nutritional yeast and a squeeze of zesty lime.

NUTRITION

429kcal
Protein
39.8g
Fat
17.9g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh, sliced

1/3 cup Cooked Quinoa

100g Broccoli florets

2 tbsp Nutritional Yeast

3/4 tbsp Tamari

1/2 Fresh Lime

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a teaspoon of tamari and roast for 15 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, heat a non-stick skillet over medium-high heat and add the sliced tempeh.

  • 4

    Sear the tempeh for 3-4 minutes per side until golden and crispy, then drizzle with the remaining tamari to glaze.

  • 5

    Place the warm cooked quinoa in a bowl and top with the roasted broccoli and glazed tempeh.

  • 6

    Dust the entire bowl with nutritional yeast and finish with a generous squeeze of zesty lime juice.