Crispy Baked Plantains with Savory Black Beans and Tempeh

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

Crispy Baked Plantains with Savory Black Beans and Tempeh

YOUR SOLIN GENERATED RECIPE

Crispy Baked Plantains with Savory Black Beans and Tempeh

Enjoy a vibrant blend of sweet, crispy baked plantains paired with hearty black beans and savory pan-roasted tempeh, all brought together with a medley of warming spices. This dish offers a satisfying texture contrast and a rich flavor profile that’s both comforting and energizing.

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NUTRITION

607kcal
Protein
36.6g
Fat
18g
Carbs
85.3g

SERVINGS

1 serving

INGREDIENTS

½ medium Plantain (approx 100g)

1 cup cooked Black Beans (approx 172g)

100g Tempeh

1 teaspoon Olive Oil

1 teaspoon Cumin

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Peel the plantain, slice it lengthwise into ½-inch thick strips, and toss gently with half of the olive oil, cumin, smoked paprika, garlic powder, salt, and pepper.

  • 3

    Spread the plantain slices on the prepared baking sheet in a single layer. Bake for 20-25 minutes, flipping halfway, until the edges are crispy and golden.

  • 4

    While the plantains bake, drain and rinse the black beans if using canned, and warm them in a small pot over medium heat. Season lightly with salt, pepper, and a pinch of cumin.

  • 5

    Cut the tempeh into cubes. In a non-stick pan, heat the remaining olive oil over medium heat and sauté the tempeh until all sides are golden brown, about 6-8 minutes. Season with a little salt and pepper.

  • 6

    To assemble, plate the baked plantain slices, spoon the warm black beans over or alongside them, and top with the crispy tempeh cubes. Give a final light sprinkle of smoked paprika if desired.

  • 7

    Serve immediately and enjoy this balanced, flavorful dish.

Crispy Baked Plantains with Savory Black Beans and Tempeh

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

Crispy Baked Plantains with Savory Black Beans and Tempeh

YOUR SOLIN GENERATED RECIPE

Crispy Baked Plantains with Savory Black Beans and Tempeh

Enjoy a vibrant blend of sweet, crispy baked plantains paired with hearty black beans and savory pan-roasted tempeh, all brought together with a medley of warming spices. This dish offers a satisfying texture contrast and a rich flavor profile that’s both comforting and energizing.

NUTRITION

607kcal
Protein
36.6g
Fat
18g
Carbs
85.3g

SERVINGS

1 serving

INGREDIENTS

½ medium Plantain (approx 100g)

1 cup cooked Black Beans (approx 172g)

100g Tempeh

1 teaspoon Olive Oil

1 teaspoon Cumin

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Peel the plantain, slice it lengthwise into ½-inch thick strips, and toss gently with half of the olive oil, cumin, smoked paprika, garlic powder, salt, and pepper.

  • 3

    Spread the plantain slices on the prepared baking sheet in a single layer. Bake for 20-25 minutes, flipping halfway, until the edges are crispy and golden.

  • 4

    While the plantains bake, drain and rinse the black beans if using canned, and warm them in a small pot over medium heat. Season lightly with salt, pepper, and a pinch of cumin.

  • 5

    Cut the tempeh into cubes. In a non-stick pan, heat the remaining olive oil over medium heat and sauté the tempeh until all sides are golden brown, about 6-8 minutes. Season with a little salt and pepper.

  • 6

    To assemble, plate the baked plantain slices, spoon the warm black beans over or alongside them, and top with the crispy tempeh cubes. Give a final light sprinkle of smoked paprika if desired.

  • 7

    Serve immediately and enjoy this balanced, flavorful dish.