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: 5 ounces Tempeh; 2 tablespoons Cooked Quinoa; 1 cup Broccoli Florets; 2 tablespoons Nutritional Yeast; 1 tablespoon Lemon Juice

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 broccoli served over a bed of fluffy quinoa, finished with a dusting of savory nutritional yeast and a squeeze of zesty lemon.

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NUTRITION

Protein

37.9g

Fat

16.5g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tempeh

2 tablespoons Cooked Quinoa

1 cup Broccoli Florets

2 tablespoons Nutritional Yeast

1 tablespoon Lemon Juice

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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 pinch of sea salt and roast for 15-20 minutes until tender.
3
Slice tempeh into thin strips and sear in a non-stick skillet over medium-high heat until golden and crispy on both sides.
4
In a bowl, layer the cooked quinoa and roasted broccoli.
5
Top with the crispy tempeh strips.
6
Sprinkle nutritional yeast over the bowl and finish with a fresh squeeze of lemon juice.