Name: Crispy Tempeh Quinoa Bowl with Roasted Broccoli and Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Tempeh, sliced; 1.5 cups Broccoli florets; 2 tablespoons Cooked Quinoa; 2 tablespoons Nutritional Yeast; 1 tablespoon Tamari; 1 teaspoon Tahini; 1 tablespoon Lemon Juice

Nutrition

Per serving

433 calories

Protein: 41g; 35% of calories
Carbs: 32g; 27% of calories
Fat: 19g; 37% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with a squeeze of lemon and a pinch of salt, then roast for 15-20 minutes until the edges are slightly charred.
Slice the tempeh into thin strips and toss them in a bowl with the tamari and nutritional yeast until evenly coated.
Heat a high-quality non-stick skillet over medium heat and sear the tempeh strips for 3-4 minutes per side until golden and crispy.
In a small ramekin, whisk the tahini with the remaining lemon juice and a splash of warm water until it reaches a smooth, pourable consistency.
Assemble your bowl by placing the quinoa at the base, followed by the roasted broccoli and crispy tempeh, then finish with the tahini drizzle.

Nutrition

Ingredients

Instructions

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