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 shelled edamame and fresh spinach, finished with a splash of savory coconut aminos and a squeeze of lime for a bright, zesty crunch.

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NUTRITION

447kcal
Protein
39.6g
Fat
20.7g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh, cubed

70 grams Shelled Edamame

40 grams Cooked Quinoa

30 grams Baby Spinach

1 tablespoon Coconut Aminos

1 tablespoon Fresh Lime Juice

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PREPARATION

  • 1

    Slice the tempeh into small, even cubes and steam them for 10 minutes to soften the texture and remove any bitterness.

  • 2

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

  • 3

    While the tempeh sears, lightly steam the edamame until tender and ensure the quinoa is pre-cooked and fluffy.

  • 4

    In a large mixing bowl, combine the fresh baby spinach, cooked quinoa, and steamed edamame.

  • 5

    Add the hot, crispy tempeh cubes to the bowl and drizzle the entire mixture with coconut aminos and fresh lime juice.

  • 6

    Toss everything together gently until the spinach is slightly wilted from the heat of the tempeh and the flavors are well combined.

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 shelled edamame and fresh spinach, finished with a splash of savory coconut aminos and a squeeze of lime for a bright, zesty crunch.

NUTRITION

447kcal
Protein
39.6g
Fat
20.7g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh, cubed

70 grams Shelled Edamame

40 grams Cooked Quinoa

30 grams Baby Spinach

1 tablespoon Coconut Aminos

1 tablespoon Fresh Lime Juice

PREPARATION

  • 1

    Slice the tempeh into small, even cubes and steam them for 10 minutes to soften the texture and remove any bitterness.

  • 2

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

  • 3

    While the tempeh sears, lightly steam the edamame until tender and ensure the quinoa is pre-cooked and fluffy.

  • 4

    In a large mixing bowl, combine the fresh baby spinach, cooked quinoa, and steamed edamame.

  • 5

    Add the hot, crispy tempeh cubes to the bowl and drizzle the entire mixture with coconut aminos and fresh lime juice.

  • 6

    Toss everything together gently until the spinach is slightly wilted from the heat of the tempeh and the flavors are well combined.