Herb-Roasted Tempeh with Garlic Spinach 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 Spinach and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Garlic Spinach and Quinoa

Enjoy a vibrant and satisfying vegetarian dinner featuring marinated tempeh roasted with fragrant herbs, served atop a bed of garlicky wilted spinach and light, fluffy quinoa. This dish balances a symphony of savory notes with a hint of umami from nutritional yeast, making each bite both hearty and refreshing.

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NUTRITION

406kcal
Protein
39.3g
Fat
18.7g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

115g Tempeh

1/3 cup cooked Quinoa

1 cup fresh Spinach

3.5 tbsp Nutritional Yeast

1 clove Garlic

2 tsp Mixed Herbs

1 tsp Olive Oil

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the tempeh into 1/4-inch thick strips or cubes. In a bowl, combine the tempeh with olive oil, lemon juice, minced garlic, and mixed herbs. Toss well to ensure even coating.

  • 3

    Place the marinated tempeh on a baking sheet lined with parchment paper. Roast in the preheated oven for 15-20 minutes, turning halfway through for even browning.

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not pre-cooked. Once cooked, fluff and set aside.

  • 5

    In a pan over medium heat, lightly sauté the spinach with a splash of water or a tiny drizzle of olive oil until just wilted. Stir in nutritional yeast to evenly coat the spinach, adding a savory, cheesy note.

  • 6

    To plate, layer a bed of garlicky spinach, top with a serving of quinoa, and then arrange the herb-roasted tempeh on top. Serve immediately and enjoy your nutritious, balanced meal.

Herb-Roasted Tempeh with Garlic Spinach 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 Spinach and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Garlic Spinach and Quinoa

Enjoy a vibrant and satisfying vegetarian dinner featuring marinated tempeh roasted with fragrant herbs, served atop a bed of garlicky wilted spinach and light, fluffy quinoa. This dish balances a symphony of savory notes with a hint of umami from nutritional yeast, making each bite both hearty and refreshing.

NUTRITION

406kcal
Protein
39.3g
Fat
18.7g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

115g Tempeh

1/3 cup cooked Quinoa

1 cup fresh Spinach

3.5 tbsp Nutritional Yeast

1 clove Garlic

2 tsp Mixed Herbs

1 tsp Olive Oil

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the tempeh into 1/4-inch thick strips or cubes. In a bowl, combine the tempeh with olive oil, lemon juice, minced garlic, and mixed herbs. Toss well to ensure even coating.

  • 3

    Place the marinated tempeh on a baking sheet lined with parchment paper. Roast in the preheated oven for 15-20 minutes, turning halfway through for even browning.

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not pre-cooked. Once cooked, fluff and set aside.

  • 5

    In a pan over medium heat, lightly sauté the spinach with a splash of water or a tiny drizzle of olive oil until just wilted. Stir in nutritional yeast to evenly coat the spinach, adding a savory, cheesy note.

  • 6

    To plate, layer a bed of garlicky spinach, top with a serving of quinoa, and then arrange the herb-roasted tempeh on top. Serve immediately and enjoy your nutritious, balanced meal.