YOUR SOLIN GENERATED RECIPE
Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli
Pan-seared tempeh and roasted broccoli served over fluffy quinoa, finished with a sprinkle of savory nutritional yeast for a nutty, toasted crunch.
INGREDIENTS
115 grams Tempeh, cubed
40 grams Cooked Quinoa
150 grams Broccoli florets
2 tablespoons Nutritional Yeast
1 tablespoon Liquid Aminos
1 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the liquid aminos and the garlic powder, then spread them evenly on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, heat a non-stick skillet over medium-high heat.
Add the cubed tempeh and the remaining liquid aminos to the skillet, searing for 3-5 minutes per side until golden and crispy.
Warm the pre-cooked quinoa and place it in the base of a serving bowl.
Top the quinoa with the roasted broccoli and crispy tempeh cubes.
Finish the bowl by generously sprinkling nutritional yeast over the top for a savory, toasted flavor.