Name: Crispy Tempeh Power Bowl with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 140g Tempeh, cubed; 1/2 cup Cooked Quinoa; 1 cup Broccoli florets; 1/2 cup Red Bell Pepper, sliced; 1 tbsp Nutritional Yeast; 1 tbsp Tamari; 1 tsp Extra Virgin Olive Oil

Crispy Tempeh Power Bowl with Quinoa and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Vegetables

Pan-seared tempeh and roasted vegetables served over fluffy quinoa, finished with a sprinkle of nutritional yeast for a savory, toasted crunch.

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NUTRITION

Protein

38.2g

Fat

22g

Carbs

44.8g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh, cubed

1/2 cup Cooked Quinoa

1 cup Broccoli florets

1/2 cup Red Bell Pepper, sliced

1 tbsp Nutritional Yeast

1 tbsp Tamari

1 tsp Extra Virgin Olive Oil

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets and sliced red bell peppers with half of the olive oil and a pinch of sea salt.
3
Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly charred.
4
While vegetables roast, toss the cubed tempeh in a small bowl with the tamari and nutritional yeast until well coated.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Add the tempeh to the skillet and sauté for 5-7 minutes, turning frequently until all sides are golden brown and crispy.
7
Place the warm cooked quinoa in a bowl and top with the roasted vegetables and crispy tempeh.
8
Garnish with extra herbs or a squeeze of lemon if desired and serve immediately.