Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

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

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

Pan-seared tempeh and roasted broccoli served over fluffy quinoa, finished with a sprinkle of nutty nutritional yeast.

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NUTRITION

506kcal
Protein
45.9g
Fat
23.3g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

7 ounces Tempeh

1/3 cup cooked Quinoa

1 cup Broccoli florets

1.5 tablespoons Nutritional Yeast

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PREPARATION

  • 1

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

  • 2

    Cut the broccoli into bite-sized florets and spread them on the baking sheet, seasoning with a pinch of sea salt.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, slice the tempeh into thin strips or small cubes.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the tempeh for 3 to 5 minutes per side until golden brown and crispy.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

  • 7

    Place the warm quinoa in a bowl and top with the roasted broccoli and crispy tempeh.

  • 8

    Garnish the entire bowl with nutritional yeast for a savory, cheesy finish.

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

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

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

Pan-seared tempeh and roasted broccoli served over fluffy quinoa, finished with a sprinkle of nutty nutritional yeast.

NUTRITION

506kcal
Protein
45.9g
Fat
23.3g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

7 ounces Tempeh

1/3 cup cooked Quinoa

1 cup Broccoli florets

1.5 tablespoons Nutritional Yeast

PREPARATION

  • 1

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

  • 2

    Cut the broccoli into bite-sized florets and spread them on the baking sheet, seasoning with a pinch of sea salt.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, slice the tempeh into thin strips or small cubes.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the tempeh for 3 to 5 minutes per side until golden brown and crispy.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

  • 7

    Place the warm quinoa in a bowl and top with the roasted broccoli and crispy tempeh.

  • 8

    Garnish the entire bowl with nutritional yeast for a savory, cheesy finish.