Grilled 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.

Grilled Tempeh Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Power Bowl with Quinoa and Roasted Broccoli

Grilled tempeh and roasted broccoli florets served over a bed of fluffy quinoa, dusted with savory nutritional yeast for a cheesy, toasted finish.

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NUTRITION

376kcal
Protein
40.7g
Fat
16.4g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh, sliced

20g Cooked Quinoa

100g Broccoli florets

10g Nutritional Yeast

5g Tamari

15g Fresh Lemon Juice

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PREPARATION

  • 1

    Steam the sliced tempeh for 10 minutes to soften and remove any natural bitterness.

  • 2

    Whisk together the tamari and lemon juice in a shallow dish, then marinate the steamed tempeh for at least 15 minutes.

  • 3

    Preheat your oven to 400°F and roast the broccoli florets on a parchment-lined baking sheet until the edges are crisp and tender.

  • 4

    Heat a non-stick grill pan over medium-high heat and sear the marinated tempeh slices until golden brown char marks appear on both sides.

  • 5

    Place the cooked quinoa in the center of a bowl and arrange the roasted broccoli and grilled tempeh on top.

  • 6

    Finish the dish by sprinkling the nutritional yeast over the bowl for a savory, cheesy flavor profile.

Grilled 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.

Grilled Tempeh Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Power Bowl with Quinoa and Roasted Broccoli

Grilled tempeh and roasted broccoli florets served over a bed of fluffy quinoa, dusted with savory nutritional yeast for a cheesy, toasted finish.

NUTRITION

376kcal
Protein
40.7g
Fat
16.4g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh, sliced

20g Cooked Quinoa

100g Broccoli florets

10g Nutritional Yeast

5g Tamari

15g Fresh Lemon Juice

PREPARATION

  • 1

    Steam the sliced tempeh for 10 minutes to soften and remove any natural bitterness.

  • 2

    Whisk together the tamari and lemon juice in a shallow dish, then marinate the steamed tempeh for at least 15 minutes.

  • 3

    Preheat your oven to 400°F and roast the broccoli florets on a parchment-lined baking sheet until the edges are crisp and tender.

  • 4

    Heat a non-stick grill pan over medium-high heat and sear the marinated tempeh slices until golden brown char marks appear on both sides.

  • 5

    Place the cooked quinoa in the center of a bowl and arrange the roasted broccoli and grilled tempeh on top.

  • 6

    Finish the dish by sprinkling the nutritional yeast over the bowl for a savory, cheesy flavor profile.