Grilled Tempeh and Quinoa Plate with Garlicky Kale

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

Grilled Tempeh and Quinoa Plate with Garlicky Kale

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Plate with Garlicky Kale

Enjoy a vibrant, protein-packed plate featuring marinated grilled tempeh and fluffy quinoa, tossed with freshly sautéed garlicky kale. Topped with a perfectly cooked whole egg plus an extra egg white and a sprinkle of nutritional yeast, this dish delivers a satisfying balance of savory, nutty flavors and a hearty texture that delights both plant-based eaters and egg lovers.

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NUTRITION

509kcal
Protein
41.2g
Fat
22.3g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh

1 large Egg (whole)

1 large Egg White

1/2 cup cooked Quinoa

1 cup Kale

1/2 tsp Olive Oil

2 tbsp Nutritional Yeast

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Slice the tempeh into thin strips or bite-sized pieces and marinate with a little salt, pepper, and minced garlic for 10 minutes.

  • 2

    Preheat your grill or grill pan over medium heat and lightly oil it.

  • 3

    Grill the marinated tempeh for about 3-4 minutes per side until grill marks appear and it is heated through.

  • 4

    Cook the quinoa as per package instructions until fluffy.

  • 5

    In a skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

  • 6

    Add the kale and sauté for 2-3 minutes until just wilted. Season with salt and pepper.

  • 7

    In a separate non-stick pan, fry the whole egg and egg white to your preference (sunny side up works great).

  • 8

    Plate the quinoa as a base, top with grilled tempeh and garlicky kale, then gently place the fried egg on top.

  • 9

    Sprinkle the nutritional yeast over the dish for a savory, cheesy finish, and serve warm.

Grilled Tempeh and Quinoa Plate with Garlicky Kale

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

Grilled Tempeh and Quinoa Plate with Garlicky Kale

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Plate with Garlicky Kale

Enjoy a vibrant, protein-packed plate featuring marinated grilled tempeh and fluffy quinoa, tossed with freshly sautéed garlicky kale. Topped with a perfectly cooked whole egg plus an extra egg white and a sprinkle of nutritional yeast, this dish delivers a satisfying balance of savory, nutty flavors and a hearty texture that delights both plant-based eaters and egg lovers.

NUTRITION

509kcal
Protein
41.2g
Fat
22.3g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh

1 large Egg (whole)

1 large Egg White

1/2 cup cooked Quinoa

1 cup Kale

1/2 tsp Olive Oil

2 tbsp Nutritional Yeast

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Slice the tempeh into thin strips or bite-sized pieces and marinate with a little salt, pepper, and minced garlic for 10 minutes.

  • 2

    Preheat your grill or grill pan over medium heat and lightly oil it.

  • 3

    Grill the marinated tempeh for about 3-4 minutes per side until grill marks appear and it is heated through.

  • 4

    Cook the quinoa as per package instructions until fluffy.

  • 5

    In a skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

  • 6

    Add the kale and sauté for 2-3 minutes until just wilted. Season with salt and pepper.

  • 7

    In a separate non-stick pan, fry the whole egg and egg white to your preference (sunny side up works great).

  • 8

    Plate the quinoa as a base, top with grilled tempeh and garlicky kale, then gently place the fried egg on top.

  • 9

    Sprinkle the nutritional yeast over the dish for a savory, cheesy finish, and serve warm.