Crispy 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.

Crispy Tempeh and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Bowl with Roasted Broccoli

Pan-seared tempeh and fluffy quinoa served with oven-roasted broccoli, finished with a sprinkle of savory nutritional yeast for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

443kcal
Protein
40.5g
Fat
17.5g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

165 grams Tempeh, sliced

1/4 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Nutritional Yeast

1 teaspoon Tamari

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a dash of garlic powder and half of the tamari, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, slice the tempeh into thin strips and pan-sear in a non-stick skillet over medium-high heat until golden brown and crisp on both sides.

  • 4

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

  • 5

    Arrange the roasted broccoli and crispy tempeh over the quinoa.

  • 6

    Drizzle with the remaining tamari and garnish with nutritional yeast for a savory, cheesy flavor.

Crispy 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.

Crispy Tempeh and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Bowl with Roasted Broccoli

Pan-seared tempeh and fluffy quinoa served with oven-roasted broccoli, finished with a sprinkle of savory nutritional yeast for a satisfying crunch.

NUTRITION

443kcal
Protein
40.5g
Fat
17.5g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

165 grams Tempeh, sliced

1/4 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Nutritional Yeast

1 teaspoon Tamari

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a dash of garlic powder and half of the tamari, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, slice the tempeh into thin strips and pan-sear in a non-stick skillet over medium-high heat until golden brown and crisp on both sides.

  • 4

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

  • 5

    Arrange the roasted broccoli and crispy tempeh over the quinoa.

  • 6

    Drizzle with the remaining tamari and garnish with nutritional yeast for a savory, cheesy flavor.