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: 175 grams Tempeh; 1/4 cup cooked Quinoa; 1/4 cup shelled Edamame; 1 cup Broccoli florets; 1 tablespoon Nutritional Yeast; 1 tablespoon Coconut Aminos; 1/2 teaspoon Garlic Powder

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

Golden pan-seared tempeh and roasted broccoli florets served over fluffy quinoa and edamame, finished with a savory nutritional yeast crunch.

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NUTRITION

Protein

44.8g

Fat

23.1g

Carbs

42.8g

SERVINGS

1 serving

INGREDIENTS

175 grams Tempeh

1/4 cup cooked Quinoa

1/4 cup shelled Edamame

1 cup Broccoli florets

1 tablespoon Nutritional Yeast

1 tablespoon Coconut Aminos

1/2 teaspoon Garlic Powder

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PREPARATION

1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets with garlic powder and a small splash of water to help the spices stick, then roast for 15-20 minutes until tender.
3
Slice the tempeh into thin strips or cubes.
4
Heat a non-stick skillet over medium-high heat and add the tempeh strips along with the coconut aminos.
5
Sear the tempeh for 4-5 minutes per side until the liquid is absorbed and the edges are golden and crispy.
6
Warm the cooked quinoa and steamed edamame in a small bowl.
7
Assemble the power bowl by placing the quinoa and edamame at the base, followed by the roasted broccoli and crispy tempeh.
8
Garnish the entire bowl with nutritional yeast for a savory, toasted finish.