Crispy 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.

Crispy Tempeh and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Bowl with Roasted Broccoli

Pan-seared tempeh and roasted broccoli served over fluffy quinoa with a savory nutritional yeast dressing and a bright squeeze of lemon.

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NUTRITION

449kcal
Protein
40.6g
Fat
16.3g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh, sliced

1/3 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Nutritional Yeast

1 tbsp Tamari

1 tbsp fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Spread the broccoli florets on the baking sheet, mist lightly with water or a tiny bit of tamari, and roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, heat a non-stick skillet over medium-high heat and sear the tempeh strips for 3-4 minutes per side until they are golden and crispy.

  • 4

    In a small ramekin, whisk together the nutritional yeast, tamari, and lemon juice to create a thick, savory dressing.

  • 5

    Place the warm, cooked quinoa in the base of a bowl and arrange the roasted broccoli and crispy tempeh on top.

  • 6

    Drizzle the nutritional yeast dressing over the entire bowl and enjoy immediately.

Crispy 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.

Crispy Tempeh and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Bowl with Roasted Broccoli

Pan-seared tempeh and roasted broccoli served over fluffy quinoa with a savory nutritional yeast dressing and a bright squeeze of lemon.

NUTRITION

449kcal
Protein
40.6g
Fat
16.3g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh, sliced

1/3 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Nutritional Yeast

1 tbsp Tamari

1 tbsp fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Spread the broccoli florets on the baking sheet, mist lightly with water or a tiny bit of tamari, and roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, heat a non-stick skillet over medium-high heat and sear the tempeh strips for 3-4 minutes per side until they are golden and crispy.

  • 4

    In a small ramekin, whisk together the nutritional yeast, tamari, and lemon juice to create a thick, savory dressing.

  • 5

    Place the warm, cooked quinoa in the base of a bowl and arrange the roasted broccoli and crispy tempeh on top.

  • 6

    Drizzle the nutritional yeast dressing over the entire bowl and enjoy immediately.