Grilled Tempeh and Quinoa 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 Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Bowl with Roasted Broccoli

Smoky grilled tempeh and fluffy quinoa paired with oven-roasted broccoli florets, finished with a squeeze of zesty lemon.

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NUTRITION

434kcal
Protein
39.4g
Fat
19.9g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

170g Tempeh, sliced into strips

50g Cooked Quinoa

120g Broccoli florets

1 tbsp Tamari

1/2 Lemon, juiced

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PREPARATION

  • 1

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

  • 2

    Place the broccoli florets on the baking sheet, mist with a little water or lemon juice, and roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, whisk together the tamari and half of the lemon juice in a small bowl.

  • 4

    Marinate the tempeh strips in the tamari mixture for 5 minutes.

  • 5

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

  • 6

    Warm the pre-cooked quinoa and place it in the base of a serving bowl.

  • 7

    Arrange the grilled tempeh and roasted broccoli over the quinoa.

  • 8

    Drizzle with the remaining lemon juice and serve immediately.

Grilled Tempeh and Quinoa 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 Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Bowl with Roasted Broccoli

Smoky grilled tempeh and fluffy quinoa paired with oven-roasted broccoli florets, finished with a squeeze of zesty lemon.

NUTRITION

434kcal
Protein
39.4g
Fat
19.9g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

170g Tempeh, sliced into strips

50g Cooked Quinoa

120g Broccoli florets

1 tbsp Tamari

1/2 Lemon, juiced

PREPARATION

  • 1

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

  • 2

    Place the broccoli florets on the baking sheet, mist with a little water or lemon juice, and roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, whisk together the tamari and half of the lemon juice in a small bowl.

  • 4

    Marinate the tempeh strips in the tamari mixture for 5 minutes.

  • 5

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

  • 6

    Warm the pre-cooked quinoa and place it in the base of a serving bowl.

  • 7

    Arrange the grilled tempeh and roasted broccoli over the quinoa.

  • 8

    Drizzle with the remaining lemon juice and serve immediately.