Grilled Tempeh and Quinoa Power Bowl with Roasted Broccoli

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

Grilled Tempeh and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Power Bowl with Roasted Broccoli

Char-grilled tempeh and fluffy quinoa served with tender roasted broccoli, finished with a dusting of savory nutritional yeast for a nutty, toasted finish.

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NUTRITION

444kcal
Protein
42.3g
Fat
17.9g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Tempeh

1/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tbsp Nutritional Yeast

1 tbsp Low-Sodium Tamari

1 tbsp Lemon Juice

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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 squeeze of lemon, then roast for 15-20 minutes until the edges are slightly crisp.

  • 3

    Whisk together the tamari and remaining lemon juice to create a quick marinade while the broccoli roasts.

  • 4

    Slice the tempeh into thin strips and coat them in the marinade for 5 minutes.

  • 5

    Heat a non-stick grill pan over medium-high heat and sear the tempeh for 3-4 minutes per side until beautiful grill marks appear.

  • 6

    Layer the cooked quinoa in a bowl, top with the roasted broccoli and grilled tempeh, and finish with a generous sprinkle of nutritional yeast.

Grilled Tempeh and Quinoa Power Bowl with Roasted Broccoli

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

Grilled Tempeh and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Power Bowl with Roasted Broccoli

Char-grilled tempeh and fluffy quinoa served with tender roasted broccoli, finished with a dusting of savory nutritional yeast for a nutty, toasted finish.

NUTRITION

444kcal
Protein
42.3g
Fat
17.9g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Tempeh

1/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tbsp Nutritional Yeast

1 tbsp Low-Sodium Tamari

1 tbsp Lemon Juice

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 squeeze of lemon, then roast for 15-20 minutes until the edges are slightly crisp.

  • 3

    Whisk together the tamari and remaining lemon juice to create a quick marinade while the broccoli roasts.

  • 4

    Slice the tempeh into thin strips and coat them in the marinade for 5 minutes.

  • 5

    Heat a non-stick grill pan over medium-high heat and sear the tempeh for 3-4 minutes per side until beautiful grill marks appear.

  • 6

    Layer the cooked quinoa in a bowl, top with the roasted broccoli and grilled tempeh, and finish with a generous sprinkle of nutritional yeast.