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.

Crispy Tempeh Power Bowl with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Vegetables

Enjoy a vibrant power bowl featuring crispy tempeh, fluffy quinoa, and a medley of roasted bell pepper, zucchini, and red onion, finished with a zesty tahini lemon dressing. This dish brings a satisfying crunch and warmth, making it a delicious and nutritionally balanced vegan lunch option.

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NUTRITION

590kcal
Protein
33.6g
Fat
31g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

1/2 cup cooked Quinoa

1.5 cups mixed roasted vegetables (bell pepper, zucchini, red onion)

1/2 tbsp Olive Oil

1 tbsp Tahini Lemon Dressing

Salt, Pepper, Paprika to taste

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PREPARATION

  • 1

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

  • 2

    Cut the tempeh into bite-sized cubes and season with salt, pepper, and a pinch of paprika.

  • 3

    Toss the tempeh cubes with half a tablespoon of olive oil to coat evenly.

  • 4

    Spread the seasoned tempeh on the baking sheet and bake for 20-25 minutes, flipping halfway, until crispy and golden.

  • 5

    While the tempeh bakes, prepare the vegetables by slicing bell pepper, zucchini, and red onion into chunks. Toss them lightly with salt, pepper, and a bit of paprika.

  • 6

    Place the vegetables on a separate baking tray and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Cook quinoa according to package instructions if not already prepared.

  • 8

    In a bowl, layer the cooked quinoa as the base, add the roasted vegetables, and top with the crispy tempeh.

  • 9

    Drizzle the tahini lemon dressing over the bowl and serve warm.

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.

Crispy Tempeh Power Bowl with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Vegetables

Enjoy a vibrant power bowl featuring crispy tempeh, fluffy quinoa, and a medley of roasted bell pepper, zucchini, and red onion, finished with a zesty tahini lemon dressing. This dish brings a satisfying crunch and warmth, making it a delicious and nutritionally balanced vegan lunch option.

NUTRITION

590kcal
Protein
33.6g
Fat
31g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

1/2 cup cooked Quinoa

1.5 cups mixed roasted vegetables (bell pepper, zucchini, red onion)

1/2 tbsp Olive Oil

1 tbsp Tahini Lemon Dressing

Salt, Pepper, Paprika to taste

PREPARATION

  • 1

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

  • 2

    Cut the tempeh into bite-sized cubes and season with salt, pepper, and a pinch of paprika.

  • 3

    Toss the tempeh cubes with half a tablespoon of olive oil to coat evenly.

  • 4

    Spread the seasoned tempeh on the baking sheet and bake for 20-25 minutes, flipping halfway, until crispy and golden.

  • 5

    While the tempeh bakes, prepare the vegetables by slicing bell pepper, zucchini, and red onion into chunks. Toss them lightly with salt, pepper, and a bit of paprika.

  • 6

    Place the vegetables on a separate baking tray and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Cook quinoa according to package instructions if not already prepared.

  • 8

    In a bowl, layer the cooked quinoa as the base, add the roasted vegetables, and top with the crispy tempeh.

  • 9

    Drizzle the tahini lemon dressing over the bowl and serve warm.