Herb-Roasted Tempeh with Garlic Green Beans and Quinoa

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

Herb-Roasted Tempeh with Garlic Green Beans and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Garlic Green Beans and Quinoa

Enjoy this gluten-free vegan delight featuring herb-roasted tempeh with a vibrant garlic kick from fresh green beans, paired with fluffy quinoa for a balanced, satisfying meal. The herbs and garlic meld perfectly to elevate the nutty tempeh, creating an appetizing dinner that is both nourishing and delicious.

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NUTRITION

514kcal
Protein
38.5g
Fat
24.4g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh (170g)

1/2 cup cooked Quinoa (92g)

1 cup Green Beans (100g)

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the tempeh into 1/4-inch thick pieces and place them in a bowl.

  • 3

    In a small bowl, combine olive oil, minced garlic (from one clove reserved for tempeh if desired), chopped rosemary, chopped thyme, salt, and pepper. Drizzle the mixture over the tempeh and toss to coat evenly.

  • 4

    Arrange the marinated tempeh slices on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes, flipping halfway through until the edges are golden.

  • 5

    While the tempeh roasts, bring a pot of water to boil and blanch the green beans for about 3-4 minutes until tender-crisp. Drain and set aside.

  • 6

    In a skillet over medium heat, add a small splash of olive oil and the remaining minced garlic, sautéing briefly to infuse the oil before tossing in the blanched green beans. Season with salt and pepper and stir to combine.

  • 7

    Prepare quinoa according to package instructions if not already cooked; aim for 1/2 cup portion per serving.

  • 8

    Plate the dish by layering quinoa as a base, topping with roasted tempeh slices and garlic green beans. Serve warm and enjoy a balanced, flavorful dinner.

Herb-Roasted Tempeh with Garlic Green Beans and Quinoa

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

Herb-Roasted Tempeh with Garlic Green Beans and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Garlic Green Beans and Quinoa

Enjoy this gluten-free vegan delight featuring herb-roasted tempeh with a vibrant garlic kick from fresh green beans, paired with fluffy quinoa for a balanced, satisfying meal. The herbs and garlic meld perfectly to elevate the nutty tempeh, creating an appetizing dinner that is both nourishing and delicious.

NUTRITION

514kcal
Protein
38.5g
Fat
24.4g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh (170g)

1/2 cup cooked Quinoa (92g)

1 cup Green Beans (100g)

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the tempeh into 1/4-inch thick pieces and place them in a bowl.

  • 3

    In a small bowl, combine olive oil, minced garlic (from one clove reserved for tempeh if desired), chopped rosemary, chopped thyme, salt, and pepper. Drizzle the mixture over the tempeh and toss to coat evenly.

  • 4

    Arrange the marinated tempeh slices on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes, flipping halfway through until the edges are golden.

  • 5

    While the tempeh roasts, bring a pot of water to boil and blanch the green beans for about 3-4 minutes until tender-crisp. Drain and set aside.

  • 6

    In a skillet over medium heat, add a small splash of olive oil and the remaining minced garlic, sautéing briefly to infuse the oil before tossing in the blanched green beans. Season with salt and pepper and stir to combine.

  • 7

    Prepare quinoa according to package instructions if not already cooked; aim for 1/2 cup portion per serving.

  • 8

    Plate the dish by layering quinoa as a base, topping with roasted tempeh slices and garlic green beans. Serve warm and enjoy a balanced, flavorful dinner.