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 savory tamari glaze and a sprinkle of nutritional yeast for a nutty finish.

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NUTRITION

461kcal
Protein
40g
Fat
16.2g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh, cubed

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

1 tablespoon Nutritional Yeast

1 tablespoon Tamari

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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 garlic powder and a pinch of salt, then roast for 15 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, slice the tempeh into bite-sized cubes and heat a non-stick skillet over medium-high heat.

  • 4

    Sear the tempeh cubes until they are golden brown on all sides, then pour in the tamari to glaze them evenly.

  • 5

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

  • 6

    Finish the bowl with a generous dusting of nutritional yeast for a boost of savory flavor.

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 savory tamari glaze and a sprinkle of nutritional yeast for a nutty finish.

NUTRITION

461kcal
Protein
40g
Fat
16.2g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh, cubed

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

1 tablespoon Nutritional Yeast

1 tablespoon Tamari

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with garlic powder and a pinch of salt, then roast for 15 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, slice the tempeh into bite-sized cubes and heat a non-stick skillet over medium-high heat.

  • 4

    Sear the tempeh cubes until they are golden brown on all sides, then pour in the tamari to glaze them evenly.

  • 5

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

  • 6

    Finish the bowl with a generous dusting of nutritional yeast for a boost of savory flavor.