Crispy Tempeh Power Salad with Quinoa and Edamame

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

Crispy Tempeh Power Salad with Quinoa and Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Salad with Quinoa and Edamame

Savor a vibrant and protein-packed salad featuring crispy baked tempeh, fluffy quinoa, and tender edamame atop a refreshing bed of mixed greens. A light drizzle of lemon-tahini dressing and a sprinkle of nutritional yeast enhances the flavors without overwhelming this clean vegan creation.

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NUTRITION

475kcal
Protein
39g
Fat
17g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Tempeh (128g)

1/3 cup cooked Quinoa (74g)

1/2 cup shelled Edamame (75g)

2 cups Mixed Salad Greens

1 tablespoon Nutritional Yeast

1 tablespoon Lemon-Tahini Dressing

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PREPARATION

  • 1

    Preheat the oven to 375°F (190°C). Slice the tempeh into bite-sized cubes or strips.

  • 2

    Marinate the tempeh with a light drizzle of lemon-tahini dressing, salt, pepper, and optional garlic powder. Allow it to sit for 10 minutes.

  • 3

    Arrange the tempeh on a baking sheet lined with parchment paper and bake for 20-25 minutes, turning halfway through until crispy on the edges.

  • 4

    While the tempeh is baking, prepare the quinoa according to package instructions. Fluff and set aside.

  • 5

    Steam or microwave the shelled edamame until tender, about 3-4 minutes if steaming.

  • 6

    In a large bowl, combine the mixed salad greens, cooked quinoa, and edamame.

  • 7

    Once the tempeh is crisp and slightly cooled, add it to the salad.

  • 8

    Drizzle the remaining lemon-tahini dressing over the salad and sprinkle the nutritional yeast evenly.

  • 9

    Toss gently to mix all ingredients thoroughly and serve immediately.

Crispy Tempeh Power Salad with Quinoa and Edamame

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

Crispy Tempeh Power Salad with Quinoa and Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Salad with Quinoa and Edamame

Savor a vibrant and protein-packed salad featuring crispy baked tempeh, fluffy quinoa, and tender edamame atop a refreshing bed of mixed greens. A light drizzle of lemon-tahini dressing and a sprinkle of nutritional yeast enhances the flavors without overwhelming this clean vegan creation.

NUTRITION

475kcal
Protein
39g
Fat
17g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Tempeh (128g)

1/3 cup cooked Quinoa (74g)

1/2 cup shelled Edamame (75g)

2 cups Mixed Salad Greens

1 tablespoon Nutritional Yeast

1 tablespoon Lemon-Tahini Dressing

PREPARATION

  • 1

    Preheat the oven to 375°F (190°C). Slice the tempeh into bite-sized cubes or strips.

  • 2

    Marinate the tempeh with a light drizzle of lemon-tahini dressing, salt, pepper, and optional garlic powder. Allow it to sit for 10 minutes.

  • 3

    Arrange the tempeh on a baking sheet lined with parchment paper and bake for 20-25 minutes, turning halfway through until crispy on the edges.

  • 4

    While the tempeh is baking, prepare the quinoa according to package instructions. Fluff and set aside.

  • 5

    Steam or microwave the shelled edamame until tender, about 3-4 minutes if steaming.

  • 6

    In a large bowl, combine the mixed salad greens, cooked quinoa, and edamame.

  • 7

    Once the tempeh is crisp and slightly cooled, add it to the salad.

  • 8

    Drizzle the remaining lemon-tahini dressing over the salad and sprinkle the nutritional yeast evenly.

  • 9

    Toss gently to mix all ingredients thoroughly and serve immediately.