Crispy Tempeh and Quinoa Power Bowl with Edamame

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

Crispy Tempeh and Quinoa Power Bowl with Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Bowl with Edamame

Pan-seared tempeh and fluffy quinoa tossed with protein-rich edamame and savory nutritional yeast, finished with a squeeze of lemon and a satisfyingly crisp texture.

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NUTRITION

484kcal
Protein
48.5g
Fat
22g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Tempeh

0.45 cup shelled Edamame

0.22 cup cooked Quinoa

3 tablespoons Nutritional Yeast

1 cup fresh Spinach

1 tablespoon Liquid Aminos

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PREPARATION

  • 1

    Steam the tempeh for 10 minutes to remove any bitterness then pat dry with a towel.

  • 2

    Cut the steamed tempeh into small half-inch cubes and toss with liquid aminos and a pinch of garlic powder.

  • 3

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

  • 4

    Add the shelled edamame to the skillet during the last 2 minutes of cooking to warm them through.

  • 5

    In a large serving bowl, combine the cooked quinoa and fresh spinach leaves.

  • 6

    Transfer the warm tempeh and edamame into the bowl and sprinkle the nutritional yeast over the top.

  • 7

    Toss all ingredients thoroughly so the nutritional yeast creates a savory coating and serve immediately.

Crispy Tempeh and Quinoa Power Bowl with Edamame

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

Crispy Tempeh and Quinoa Power Bowl with Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Bowl with Edamame

Pan-seared tempeh and fluffy quinoa tossed with protein-rich edamame and savory nutritional yeast, finished with a squeeze of lemon and a satisfyingly crisp texture.

NUTRITION

484kcal
Protein
48.5g
Fat
22g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Tempeh

0.45 cup shelled Edamame

0.22 cup cooked Quinoa

3 tablespoons Nutritional Yeast

1 cup fresh Spinach

1 tablespoon Liquid Aminos

PREPARATION

  • 1

    Steam the tempeh for 10 minutes to remove any bitterness then pat dry with a towel.

  • 2

    Cut the steamed tempeh into small half-inch cubes and toss with liquid aminos and a pinch of garlic powder.

  • 3

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

  • 4

    Add the shelled edamame to the skillet during the last 2 minutes of cooking to warm them through.

  • 5

    In a large serving bowl, combine the cooked quinoa and fresh spinach leaves.

  • 6

    Transfer the warm tempeh and edamame into the bowl and sprinkle the nutritional yeast over the top.

  • 7

    Toss all ingredients thoroughly so the nutritional yeast creates a savory coating and serve immediately.