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 florets served over a bed of fluffy quinoa, finished with a sprinkle of savory nutritional yeast for a nutty, toasted crunch.

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NUTRITION

436kcal
Protein
39.1g
Fat
17.3g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tempeh, cubed

1/3 cup Cooked Quinoa

1.5 cups Broccoli florets

2 tablespoons Nutritional Yeast

1 tablespoon Coconut Aminos

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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 splash of water or lemon juice and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, slice the tempeh into small bite-sized cubes.

  • 4

    Heat a non-stick skillet over medium-high heat and add the tempeh cubes, searing for 3-4 minutes per side until golden brown.

  • 5

    Pour the coconut aminos over the tempeh in the pan, stirring quickly for 1 minute until the liquid is absorbed and the tempeh is glazed and crispy.

  • 6

    Place the warm cooked quinoa in a serving bowl and top with the roasted broccoli and crispy glazed tempeh.

  • 7

    Garnish the entire bowl with nutritional yeast for a boost of savory flavor and extra protein.

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 florets served over a bed of fluffy quinoa, finished with a sprinkle of savory nutritional yeast for a nutty, toasted crunch.

NUTRITION

436kcal
Protein
39.1g
Fat
17.3g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tempeh, cubed

1/3 cup Cooked Quinoa

1.5 cups Broccoli florets

2 tablespoons Nutritional Yeast

1 tablespoon Coconut Aminos

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a splash of water or lemon juice and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, slice the tempeh into small bite-sized cubes.

  • 4

    Heat a non-stick skillet over medium-high heat and add the tempeh cubes, searing for 3-4 minutes per side until golden brown.

  • 5

    Pour the coconut aminos over the tempeh in the pan, stirring quickly for 1 minute until the liquid is absorbed and the tempeh is glazed and crispy.

  • 6

    Place the warm cooked quinoa in a serving bowl and top with the roasted broccoli and crispy glazed tempeh.

  • 7

    Garnish the entire bowl with nutritional yeast for a boost of savory flavor and extra protein.