Name: Maple-Glazed Tempeh Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Tempeh; 0.25 cup Cooked quinoa; 0.5 cup Shelled edamame; 1 cup Broccoli florets; 0.25 tbsp Maple syrup; 1 tbsp Tamari; 0.5 tsp Olive oil; 0.25 tsp Garlic powder; 0.25 tsp Ground ginger; 1 tbsp Water

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

YOUR SOLIN GENERATED RECIPE

Maple-Glazed Tempeh Quinoa Bowl

Pan-seared tempeh cubes glazed in a sticky maple-tamari sauce, served over fluffy quinoa with vibrant steamed broccoli and protein-rich edamame.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.5g

Fat

26.9g

Carbs

45.0g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Tempeh

0.25 cup Cooked quinoa

0.5 cup Shelled edamame

1 cup Broccoli florets

0.25 tbsp Maple syrup

1 tbsp Tamari

0.5 tsp Olive oil

0.25 tsp Garlic powder

0.25 tsp Ground ginger

1 tbsp Water

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Prepare the quinoa according to package instructions if not already cooked.
2
In a small bowl, whisk together the tamari, maple syrup, garlic powder, ground ginger, and water to create the glaze.
3
Lightly steam the broccoli florets and shelled edamame until tender-crisp and bright green.
4
Heat the olive oil in a non-stick skillet over medium heat.
5
Add the cubed tempeh to the skillet and sear for 3-4 minutes per side until golden brown and crispy.
6
Pour the glaze over the tempeh in the skillet, tossing constantly for 1-2 minutes until the sauce thickens and coats the cubes.
7
Assemble the bowl by layering the fluffy quinoa, steamed broccoli, and edamame, then topping with the maple-glazed tempeh.