YOUR SOLIN GENERATED RECIPE
Crispy Tempeh and Quinoa Bowl with Roasted Broccoli
Pan-seared tempeh and fluffy quinoa served with oven-roasted broccoli florets, finished with a sprinkle of savory nutritional yeast.
INGREDIENTS
110g Tempeh
1/3 cup Cooked Quinoa
1 cup Broccoli florets
1 tbsp Liquid Aminos
1 tbsp Nutritional Yeast
1/2 tsp Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with garlic powder and a small splash of water to help the seasoning stick, then spread them on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
While the broccoli roasts, slice the tempeh into thin strips or small cubes.
Heat a non-stick skillet over medium-high heat and add the tempeh strips along with the liquid aminos.
Sear the tempeh for 3-4 minutes per side until it is browned and crispy.
Warm the pre-cooked quinoa in a small pot or microwave if needed.
Assemble your bowl by placing the quinoa at the base and topping it with the roasted broccoli and crispy tempeh.
Garnish the entire bowl with nutritional yeast for a savory, cheesy flavor profile.