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 dusting of savory nutritional yeast for a nutty, toasted flavor.

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NUTRITION

452kcal
Protein
40g
Fat
16.4g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Tempeh

0.5 cup Cooked Quinoa

1 cup Broccoli florets

3 tablespoons Nutritional Yeast

1 teaspoon Tamari Soy Sauce

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PREPARATION

  • 1

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

  • 2

    Arrange the broccoli florets on the baking sheet and roast for 15-20 minutes until the edges are slightly charred and tender.

  • 3

    Slice the tempeh into thin strips or cubes.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the tempeh until golden brown and crispy on all sides.

  • 5

    Lower the heat and add the tamari soy sauce to the skillet, tossing the tempeh quickly to coat it evenly.

  • 6

    Assemble the bowl by placing the warm cooked quinoa at the base.

  • 7

    Top the quinoa with the roasted broccoli and crispy seared tempeh.

  • 8

    Sprinkle the entire bowl with the nutritional yeast to add a savory, cheese-like finish.

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 dusting of savory nutritional yeast for a nutty, toasted flavor.

NUTRITION

452kcal
Protein
40g
Fat
16.4g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Tempeh

0.5 cup Cooked Quinoa

1 cup Broccoli florets

3 tablespoons Nutritional Yeast

1 teaspoon Tamari Soy Sauce

PREPARATION

  • 1

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

  • 2

    Arrange the broccoli florets on the baking sheet and roast for 15-20 minutes until the edges are slightly charred and tender.

  • 3

    Slice the tempeh into thin strips or cubes.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the tempeh until golden brown and crispy on all sides.

  • 5

    Lower the heat and add the tamari soy sauce to the skillet, tossing the tempeh quickly to coat it evenly.

  • 6

    Assemble the bowl by placing the warm cooked quinoa at the base.

  • 7

    Top the quinoa with the roasted broccoli and crispy seared tempeh.

  • 8

    Sprinkle the entire bowl with the nutritional yeast to add a savory, cheese-like finish.