Name: Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.2 ounces Tempeh; 0.25 cup Quinoa, cooked; 1 cup Broccoli, raw; 1 tablespoon Nutritional Yeast; 1 teaspoon Tamari

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.

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

Pan-seared tempeh and roasted broccoli served over a bed of fluffy quinoa, finished with a dusting of nutritional yeast for a savory, toasted finish.

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NUTRITION

Protein

43.4g

Fat

20.7g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Tempeh

0.25 cup Quinoa, cooked

1 cup Broccoli, raw

1 tablespoon Nutritional Yeast

1 teaspoon Tamari

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss broccoli florets with a splash of water and garlic powder, then roast for 15-20 minutes until tender.
3
Slice tempeh into thin strips and pan-sear in a non-stick skillet over medium heat until golden brown and crispy on both sides.
4
Deglaze the pan with a teaspoon of tamari to coat the tempeh strips.
5
Place the pre-cooked quinoa in the base of a bowl and top with the roasted broccoli and crispy tempeh.
6
Sprinkle with nutritional yeast and a squeeze of fresh lemon before serving.