Name: Roasted Vegetable & Quinoa Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Tempeh; 0.25 cup Cooked quinoa; 0.25 cup Shelled edamame; 1 tbsp Hemp seeds; 0.25 cup Non-fat plain Greek yogurt; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.5 tsp Extra virgin olive oil; 1 tsp Fresh lemon juice; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable & Quinoa Power Bowl

Oven-roasted tempeh and colorful vegetables tossed with fluffy quinoa and a creamy lemon-yogurt dressing for a satisfyingly crunchy and nutrient-dense bowl.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.4g

Fat

24.3g

Carbs

41.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh

0.25 cup Cooked quinoa

0.25 cup Shelled edamame

1 tbsp Hemp seeds

0.25 cup Non-fat plain Greek yogurt

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 tsp Extra virgin olive oil

1 tsp Fresh lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss cubed tempeh, broccoli florets, and red bell pepper with olive oil, sea salt, and black pepper.
3
Spread the mixture on the baking sheet and roast for 20 minutes until the tempeh is golden and veggies are tender.
4
In a small bowl, whisk together the Greek yogurt, lemon juice, and garlic powder to create the dressing.
5
Assemble the bowl by placing cooked quinoa at the base, followed by the roasted mixture and shelled edamame.
6
Drizzle with the yogurt dressing and top with hemp seeds before serving.