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 served over fluffy quinoa with a dusting of nutritional yeast and a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

448kcal
Protein
43.9g
Fat
16.2g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

158 grams Tempeh

46 grams cooked Quinoa

135 grams Broccoli

18 grams Nutritional Yeast

1 tablespoon Liquid Aminos

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Cut the tempeh into small cubes and toss with liquid aminos in a small bowl.

  • 3

    Place broccoli florets on a baking sheet and roast until the edges are slightly charred.

  • 4

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

  • 5

    In a serving bowl, layer the cooked quinoa, roasted broccoli, and crispy tempeh.

  • 6

    Sprinkle the entire bowl with nutritional yeast and drizzle with fresh lemon juice before serving.

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 served over fluffy quinoa with a dusting of nutritional yeast and a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

448kcal
Protein
43.9g
Fat
16.2g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

158 grams Tempeh

46 grams cooked Quinoa

135 grams Broccoli

18 grams Nutritional Yeast

1 tablespoon Liquid Aminos

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Cut the tempeh into small cubes and toss with liquid aminos in a small bowl.

  • 3

    Place broccoli florets on a baking sheet and roast until the edges are slightly charred.

  • 4

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

  • 5

    In a serving bowl, layer the cooked quinoa, roasted broccoli, and crispy tempeh.

  • 6

    Sprinkle the entire bowl with nutritional yeast and drizzle with fresh lemon juice before serving.