Grilled Tempeh with Steamed Kale and Brown Rice

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

Grilled Tempeh with Steamed Kale and Brown Rice

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Steamed Kale and Brown Rice

Savor a hearty yet light vegan dinner featuring marinated grilled tempeh, perfectly steamed kale, and a modest serving of nutty brown rice. The tempeh is infused with tamari, lemon, garlic, and smoked paprika, providing a delicious deep flavor while balancing protein and calories for a nourishing meal.

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NUTRITION

410kcal
Protein
34.5g
Fat
15.4g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tempeh (140g)

1/3 cup cooked Brown Rice (65g)

1 cup steamed Kale (67g)

1 tbsp Low Sodium Tamari

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

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PREPARATION

  • 1

    Slice the tempeh into 1/4 inch slabs and lightly score the surface to allow the marinade to penetrate.

  • 2

    In a small bowl, combine low sodium tamari, lemon juice, garlic powder, and smoked paprika. Whisk well to form the marinade.

  • 3

    Place the tempeh slices in a shallow dish and pour the marinade over them. Allow to marinate for at least 15-20 minutes to absorb the flavors.

  • 4

    Preheat a grill pan or outdoor grill over medium-high heat. Lightly oil the grill surface.

  • 5

    Grill the marinated tempeh for 3-4 minutes on each side until grill marks appear and the edges are slightly crisp.

  • 6

    While the tempeh is grilling, steam the kale until bright green and tender, about 4-5 minutes.

  • 7

    Heat the brown rice if necessary, or serve it warm as is.

  • 8

    Plate the grilled tempeh alongside the steamed kale and a portion of brown rice. Enjoy your balanced, protein-packed vegan meal.

Grilled Tempeh with Steamed Kale and Brown Rice

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

Grilled Tempeh with Steamed Kale and Brown Rice

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Steamed Kale and Brown Rice

Savor a hearty yet light vegan dinner featuring marinated grilled tempeh, perfectly steamed kale, and a modest serving of nutty brown rice. The tempeh is infused with tamari, lemon, garlic, and smoked paprika, providing a delicious deep flavor while balancing protein and calories for a nourishing meal.

NUTRITION

410kcal
Protein
34.5g
Fat
15.4g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tempeh (140g)

1/3 cup cooked Brown Rice (65g)

1 cup steamed Kale (67g)

1 tbsp Low Sodium Tamari

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

PREPARATION

  • 1

    Slice the tempeh into 1/4 inch slabs and lightly score the surface to allow the marinade to penetrate.

  • 2

    In a small bowl, combine low sodium tamari, lemon juice, garlic powder, and smoked paprika. Whisk well to form the marinade.

  • 3

    Place the tempeh slices in a shallow dish and pour the marinade over them. Allow to marinate for at least 15-20 minutes to absorb the flavors.

  • 4

    Preheat a grill pan or outdoor grill over medium-high heat. Lightly oil the grill surface.

  • 5

    Grill the marinated tempeh for 3-4 minutes on each side until grill marks appear and the edges are slightly crisp.

  • 6

    While the tempeh is grilling, steam the kale until bright green and tender, about 4-5 minutes.

  • 7

    Heat the brown rice if necessary, or serve it warm as is.

  • 8

    Plate the grilled tempeh alongside the steamed kale and a portion of brown rice. Enjoy your balanced, protein-packed vegan meal.