Lentil and 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.

Lentil and Tempeh Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Power Bowl with Quinoa and Roasted Broccoli

Steamed and pan-seared tempeh paired with earthy lentils and quinoa, served alongside broccoli florets roasted until they reach a perfect char.

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NUTRITION

436kcal
Protein
36.1g
Fat
14.6g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Tempeh

1/2 cup Cooked Lentils

1/4 cup Cooked Quinoa

1 cup Broccoli florets

1 teaspoon Tamari

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Steam the tempeh for 10 minutes to soften and remove any bitterness.

  • 2

    Slice the steamed tempeh into bite-sized cubes.

  • 3

    Heat a non-stick skillet over medium heat and sear the tempeh cubes with tamari until all sides are golden brown.

  • 4

    Toss the broccoli florets with a pinch of garlic powder and roast in the oven at 400°F for 15 minutes or until the edges are slightly charred.

  • 5

    In a serving bowl, combine the warm cooked quinoa and lentils as the base.

  • 6

    Arrange the seared tempeh and roasted broccoli on top of the grain and legume mix.

  • 7

    Finish the bowl with a squeeze of fresh lemon juice for brightness.

Lentil and 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.

Lentil and Tempeh Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Power Bowl with Quinoa and Roasted Broccoli

Steamed and pan-seared tempeh paired with earthy lentils and quinoa, served alongside broccoli florets roasted until they reach a perfect char.

NUTRITION

436kcal
Protein
36.1g
Fat
14.6g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Tempeh

1/2 cup Cooked Lentils

1/4 cup Cooked Quinoa

1 cup Broccoli florets

1 teaspoon Tamari

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Steam the tempeh for 10 minutes to soften and remove any bitterness.

  • 2

    Slice the steamed tempeh into bite-sized cubes.

  • 3

    Heat a non-stick skillet over medium heat and sear the tempeh cubes with tamari until all sides are golden brown.

  • 4

    Toss the broccoli florets with a pinch of garlic powder and roast in the oven at 400°F for 15 minutes or until the edges are slightly charred.

  • 5

    In a serving bowl, combine the warm cooked quinoa and lentils as the base.

  • 6

    Arrange the seared tempeh and roasted broccoli on top of the grain and legume mix.

  • 7

    Finish the bowl with a squeeze of fresh lemon juice for brightness.