Grilled Tempeh and Quinoa Power Bowl with Roasted Chickpeas

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 Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Power Bowl with Roasted Chickpeas

Grilled tempeh strips and fluffy quinoa served over a bed of fresh spinach with savory nutritional yeast and golden, crispy roasted chickpeas.

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NUTRITION

433kcal
Protein
38.3g
Fat
17.6g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

140 grams Tempeh

0.25 cup cooked Quinoa

0.2 cup canned Chickpeas

2 tablespoons Nutritional Yeast

2 cups fresh Spinach

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small tray with parchment paper.

  • 2

    Drain and pat the chickpeas dry with a towel, then toss them with a pinch of smoked paprika and roast for 15 minutes until they are golden and crispy.

  • 3

    Slice the tempeh into thin strips and grill them in a non-stick pan over medium heat for about 3-4 minutes per side until they show char marks.

  • 4

    Assemble your power bowl by placing the fresh spinach at the base and topping it with the cooked quinoa and grilled tempeh strips.

  • 5

    Add the roasted chickpeas to the bowl, then finish by drizzling with lemon juice and a generous sprinkle of savory nutritional yeast.

Grilled Tempeh and Quinoa Power Bowl with Roasted Chickpeas

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 Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Power Bowl with Roasted Chickpeas

Grilled tempeh strips and fluffy quinoa served over a bed of fresh spinach with savory nutritional yeast and golden, crispy roasted chickpeas.

NUTRITION

433kcal
Protein
38.3g
Fat
17.6g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

140 grams Tempeh

0.25 cup cooked Quinoa

0.2 cup canned Chickpeas

2 tablespoons Nutritional Yeast

2 cups fresh Spinach

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small tray with parchment paper.

  • 2

    Drain and pat the chickpeas dry with a towel, then toss them with a pinch of smoked paprika and roast for 15 minutes until they are golden and crispy.

  • 3

    Slice the tempeh into thin strips and grill them in a non-stick pan over medium heat for about 3-4 minutes per side until they show char marks.

  • 4

    Assemble your power bowl by placing the fresh spinach at the base and topping it with the cooked quinoa and grilled tempeh strips.

  • 5

    Add the roasted chickpeas to the bowl, then finish by drizzling with lemon juice and a generous sprinkle of savory nutritional yeast.