Name: Ginger-Soy Tempeh Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Tempeh; 0.25 cup Brown rice; 1 cup Broccoli; 0.5 cup Edamame; 0.5 cup Carrots; 1 tbsp Peanut butter; 2 tbsp Tamari; 1 tbsp Fresh ginger; 1 clove Garlic; 0.25 tbsp Sesame oil; 0.5 tsp Maple syrup; 1 tbsp Lime juice; 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

Ginger-Soy Tempeh Power Bowl

Sautéed tempeh and steamed broccoli served over warm brown rice, drizzled with a velvety peanut-ginger sauce for a deeply satisfying and savory experience.

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NUTRITION

Protein

64.2g

Fat

43.8g

Carbs

72.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Tempeh

0.25 cup Brown rice

1 cup Broccoli

0.5 cup Edamame

0.5 cup Carrots

1 tbsp Peanut butter

2 tbsp Tamari

1 tbsp Fresh ginger

1 clove Garlic

0.25 tbsp Sesame oil

0.5 tsp Maple syrup

1 tbsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked rice for speed.
2
In a small bowl, whisk together the peanut butter, tamari, minced ginger, garlic, lime juice, and maple syrup until smooth.
3
Cut the tempeh into bite-sized cubes and season with sea salt and black pepper.
4
Heat the sesame oil in a large skillet over medium-high heat and sauté the tempeh until golden brown and crispy on all sides.
5
Steam the broccoli florets and shelled edamame until tender-crisp, about 4 to 5 minutes.
6
Divide the cooked rice into bowls and top with the sautéed tempeh, steamed vegetables, and shredded carrots.
7
Drizzle the velvety peanut-ginger sauce generously over the bowl before serving.