Crispy Tempeh Power Bowl with Quinoa and Roasted Chickpeas

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

Crispy Tempeh Power Bowl with Quinoa and Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Chickpeas

Pan-seared tempeh and roasted chickpeas served over fluffy quinoa and fresh spinach, finished with a dusting of savory nutritional yeast.

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NUTRITION

442kcal
Protein
41.4g
Fat
19.7g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh, sliced

35g Cooked Quinoa

20g Roasted Chickpeas

10g Nutritional Yeast

60g Fresh Baby Spinach

1 tsp Coconut Aminos

1 tsp Lemon Juice

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PREPARATION

  • 1

    Slice the tempeh into thin strips and toss them with the coconut aminos to coat.

  • 2

    Heat a non-stick skillet over medium-high heat and sear the tempeh for 3-4 minutes per side until golden-brown and crispy.

  • 3

    In a large serving bowl, create a base with the fresh baby spinach and the cooked quinoa.

  • 4

    Place the seared tempeh and the roasted chickpeas on top of the quinoa and spinach.

  • 5

    Drizzle the entire bowl with fresh lemon juice for brightness.

  • 6

    Finish by sprinkling the nutritional yeast over the top for a savory, cheesy flavor profile.

Crispy Tempeh Power Bowl with Quinoa and Roasted Chickpeas

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

Crispy Tempeh Power Bowl with Quinoa and Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Chickpeas

Pan-seared tempeh and roasted chickpeas served over fluffy quinoa and fresh spinach, finished with a dusting of savory nutritional yeast.

NUTRITION

442kcal
Protein
41.4g
Fat
19.7g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh, sliced

35g Cooked Quinoa

20g Roasted Chickpeas

10g Nutritional Yeast

60g Fresh Baby Spinach

1 tsp Coconut Aminos

1 tsp Lemon Juice

PREPARATION

  • 1

    Slice the tempeh into thin strips and toss them with the coconut aminos to coat.

  • 2

    Heat a non-stick skillet over medium-high heat and sear the tempeh for 3-4 minutes per side until golden-brown and crispy.

  • 3

    In a large serving bowl, create a base with the fresh baby spinach and the cooked quinoa.

  • 4

    Place the seared tempeh and the roasted chickpeas on top of the quinoa and spinach.

  • 5

    Drizzle the entire bowl with fresh lemon juice for brightness.

  • 6

    Finish by sprinkling the nutritional yeast over the top for a savory, cheesy flavor profile.