Grilled Tempeh and Quinoa Power Bowl with Roasted Broccoli

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

Grilled Tempeh and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Power Bowl with Roasted Broccoli

Smoky grilled tempeh and quinoa served with tender roasted broccoli florets, finished with a savory nutritional yeast dusting.

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NUTRITION

342kcal
Protein
34.3g
Fat
15.5g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

132g Tempeh

80g Broccoli florets

13g Nutritional Yeast

5ml Liquid Aminos

4g Cooked Quinoa

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a pinch of sea salt and a light mist of water, then roast for 15 minutes until the edges are slightly tender.

  • 3

    Slice the tempeh into thin strips and place them in a shallow dish, tossing with the liquid aminos to marinate for 5 minutes.

  • 4

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

  • 5

    Place the small portion of cooked quinoa at the base of a bowl and top with the roasted broccoli and grilled tempeh.

  • 6

    Generously sprinkle the nutritional yeast over the entire bowl to add a savory, cheesy flavor and a significant protein boost.

Grilled Tempeh and Quinoa Power Bowl with Roasted Broccoli

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

Grilled Tempeh and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Power Bowl with Roasted Broccoli

Smoky grilled tempeh and quinoa served with tender roasted broccoli florets, finished with a savory nutritional yeast dusting.

NUTRITION

342kcal
Protein
34.3g
Fat
15.5g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

132g Tempeh

80g Broccoli florets

13g Nutritional Yeast

5ml Liquid Aminos

4g Cooked Quinoa

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a pinch of sea salt and a light mist of water, then roast for 15 minutes until the edges are slightly tender.

  • 3

    Slice the tempeh into thin strips and place them in a shallow dish, tossing with the liquid aminos to marinate for 5 minutes.

  • 4

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

  • 5

    Place the small portion of cooked quinoa at the base of a bowl and top with the roasted broccoli and grilled tempeh.

  • 6

    Generously sprinkle the nutritional yeast over the entire bowl to add a savory, cheesy flavor and a significant protein boost.