YOUR SOLIN GENERATED RECIPE
Grilled Tempeh Salad with Edamame and Roasted Vegetables
Enjoy a vibrant, nutrient-packed salad that features marinated and grilled tempeh, sweet and savory edamame, and a colorful medley of roasted bell pepper and zucchini tossed over a bed of fresh mixed greens with a light olive oil dressing.
INGREDIENTS
115 grams Tempeh
1/2 cup shelled Edamame (75 grams)
50 grams Roasted Bell Pepper
50 grams Roasted Zucchini
1 cup Mixed Greens (30 grams)
1/2 teaspoon Olive Oil
PREPARATION
Press and slice the tempeh into 1/4-inch thick pieces. Marinate lightly with a pinch of salt, pepper, and a touch of olive oil if desired.
Preheat a grill pan over medium heat and grill the tempeh pieces for about 3-4 minutes per side until they develop grill marks and are heated through.
Roast the bell pepper and zucchini slices by drizzling them with a tiny bit of olive oil, then placing them in a preheated 400°F oven on a baking sheet. Roast for about 10-12 minutes until just tender.
In a large bowl, combine the mixed greens with the warm roasted vegetables. Add the grilled tempeh and edamame.
Drizzle the salad with the remaining olive oil and toss gently to combine all the flavors.
Serve immediately and enjoy your protein-packed, delicious, and nourishing lunch.