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 cubes and roasted broccoli served over fluffy quinoa, finished with a sprinkle of nutritional yeast for a nutty, toasted crunch.

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NUTRITION

384kcal
Protein
33.1g
Fat
15.5g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Tempeh

0.33 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Tamari

1 tablespoon Nutritional Yeast

0.25 teaspoon Garlic powder

0.25 teaspoon Smoked paprika

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a light mist of oil spray or a splash of water and roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, slice the tempeh into half-inch cubes and place them in a non-stick skillet over medium heat.

  • 4

    Add the tamari, garlic powder, and smoked paprika to the skillet, sautéing the tempeh for 8-10 minutes until it is golden and crisp on all sides.

  • 5

    In a large serving bowl, fluff the pre-cooked quinoa with a fork and fold in the roasted broccoli and seasoned tempeh.

  • 6

    Garnish the bowl with nutritional yeast and a squeeze of fresh lemon juice for a bright, savory finish.

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 cubes and roasted broccoli served over fluffy quinoa, finished with a sprinkle of nutritional yeast for a nutty, toasted crunch.

NUTRITION

384kcal
Protein
33.1g
Fat
15.5g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Tempeh

0.33 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Tamari

1 tablespoon Nutritional Yeast

0.25 teaspoon Garlic powder

0.25 teaspoon Smoked paprika

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a light mist of oil spray or a splash of water and roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, slice the tempeh into half-inch cubes and place them in a non-stick skillet over medium heat.

  • 4

    Add the tamari, garlic powder, and smoked paprika to the skillet, sautéing the tempeh for 8-10 minutes until it is golden and crisp on all sides.

  • 5

    In a large serving bowl, fluff the pre-cooked quinoa with a fork and fold in the roasted broccoli and seasoned tempeh.

  • 6

    Garnish the bowl with nutritional yeast and a squeeze of fresh lemon juice for a bright, savory finish.