Crispy Tempeh and Quinoa Power Bowl with Roasted Broccoli

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 Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Bowl with Roasted Broccoli

Pan-seared tempeh and roasted broccoli florets served over a bed of fluffy quinoa, finished with a splash of savory tamari for a satisfyingly nutty crunch.

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NUTRITION

373kcal
Protein
35.9g
Fat
17g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5.1 ounces Tempeh

0.25 cup cooked Quinoa

1 cup Broccoli florets

1 tablespoon Tamari

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a pinch of sea salt and roast for 15-20 minutes until the edges are tender.

  • 3

    While the broccoli roasts, slice the tempeh into thin strips or cubes.

  • 4

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

  • 5

    Pour the tamari over the tempeh in the last minute of cooking, stirring until the liquid is absorbed and the tempeh is glazed.

  • 6

    Place the cooked quinoa in a bowl, top with the roasted broccoli and crispy tempeh, and serve immediately.

Crispy Tempeh and Quinoa Power Bowl with Roasted Broccoli

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 Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Bowl with Roasted Broccoli

Pan-seared tempeh and roasted broccoli florets served over a bed of fluffy quinoa, finished with a splash of savory tamari for a satisfyingly nutty crunch.

NUTRITION

373kcal
Protein
35.9g
Fat
17g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5.1 ounces Tempeh

0.25 cup cooked Quinoa

1 cup Broccoli florets

1 tablespoon Tamari

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a pinch of sea salt and roast for 15-20 minutes until the edges are tender.

  • 3

    While the broccoli roasts, slice the tempeh into thin strips or cubes.

  • 4

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

  • 5

    Pour the tamari over the tempeh in the last minute of cooking, stirring until the liquid is absorbed and the tempeh is glazed.

  • 6

    Place the cooked quinoa in a bowl, top with the roasted broccoli and crispy tempeh, and serve immediately.