Name: Lemon-Herb Tempeh Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Tempeh; 0.5 cup Quinoa; 2 tbsp Nutritional yeast; 1 cup Kale; 1 tsp Olive oil; 1 tbsp Lemon juice; 0.5 tsp Dried oregano; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Tempeh Quinoa Bowl

Pan-seared tempeh cubes tossed in a bright lemon-herb glaze served over fluffy quinoa and wilted greens for a vibrant, citrusy finish.

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NUTRITION

Protein

45.9g

Fat

27.8g

Carbs

51.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh

0.5 cup Quinoa

2 tbsp Nutritional yeast

1 cup Kale

1 tsp Olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Cut the tempeh into 1/2-inch cubes and steam for 10 minutes to remove any bitterness and soften the texture.
2
In a small bowl, whisk together the lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create the dressing.
3
Heat the olive oil in a non-stick skillet over medium-high heat and add the steamed tempeh cubes.
4
Sear the tempeh for 5-7 minutes, turning occasionally until all sides are golden brown and crispy.
5
Add the chopped kale to the skillet and sauté for 2 minutes until the leaves are just wilted.
6
Stir in the cooked quinoa and nutritional yeast, then pour the lemon-herb dressing over the mixture.
7
Toss everything together for 1 minute until heated through and the quinoa is well-coated in the sauce.