Grilled Tempeh with Creamy White Bean Mash and Sautéed Spinach

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

Grilled Tempeh with Creamy White Bean Mash and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy White Bean Mash and Sautéed Spinach

Savor a vibrant vegetarian dinner featuring marinated, grilled tempeh paired with a silky white bean mash and a bed of lightly garlic-sautéed spinach. The dish boasts a delicate balance of earthiness from the tempeh and creaminess from the beans, all uplifted by a subtle tang of lemon. Perfect for a nourishing weeknight meal.

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NUTRITION

448kcal
Protein
31.6g
Fat
20.6g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

120 grams Tempeh

2/3 cup White Beans

1 cup Spinach

2/3 tablespoon Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Slice the tempeh into 1/4-inch thick pieces and marinate it lightly with salt, pepper, and a squeeze of lemon juice for about 10 minutes.

  • 2

    Preheat a grill pan over medium heat. Lightly brush the tempeh slices with a portion of the olive oil and grill each side for 3-4 minutes until grill marks appear and the tempeh is warmed through.

  • 3

    Meanwhile, rinse the white beans and transfer them to a bowl. Add the lemon juice, a drizzle of olive oil, salt, and pepper. Mash the beans with a fork or potato masher until creamy but still textural.

  • 4

    In a separate skillet, heat the remaining olive oil over medium heat. Add a minced garlic clove and sauté for 30 seconds until fragrant. Add the spinach and sauté until just wilted (about 2 minutes). Season with a pinch of salt and pepper.

  • 5

    Plate the dish by spooning a generous portion of the creamy white bean mash onto the plate. Arrange the grilled tempeh slices on top or alongside, and add the sautéed spinach as a fresh, vibrant side.

  • 6

    Finish with an extra squeeze of lemon if desired, and serve warm.

Grilled Tempeh with Creamy White Bean Mash and Sautéed Spinach

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

Grilled Tempeh with Creamy White Bean Mash and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy White Bean Mash and Sautéed Spinach

Savor a vibrant vegetarian dinner featuring marinated, grilled tempeh paired with a silky white bean mash and a bed of lightly garlic-sautéed spinach. The dish boasts a delicate balance of earthiness from the tempeh and creaminess from the beans, all uplifted by a subtle tang of lemon. Perfect for a nourishing weeknight meal.

NUTRITION

448kcal
Protein
31.6g
Fat
20.6g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

120 grams Tempeh

2/3 cup White Beans

1 cup Spinach

2/3 tablespoon Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Slice the tempeh into 1/4-inch thick pieces and marinate it lightly with salt, pepper, and a squeeze of lemon juice for about 10 minutes.

  • 2

    Preheat a grill pan over medium heat. Lightly brush the tempeh slices with a portion of the olive oil and grill each side for 3-4 minutes until grill marks appear and the tempeh is warmed through.

  • 3

    Meanwhile, rinse the white beans and transfer them to a bowl. Add the lemon juice, a drizzle of olive oil, salt, and pepper. Mash the beans with a fork or potato masher until creamy but still textural.

  • 4

    In a separate skillet, heat the remaining olive oil over medium heat. Add a minced garlic clove and sauté for 30 seconds until fragrant. Add the spinach and sauté until just wilted (about 2 minutes). Season with a pinch of salt and pepper.

  • 5

    Plate the dish by spooning a generous portion of the creamy white bean mash onto the plate. Arrange the grilled tempeh slices on top or alongside, and add the sautéed spinach as a fresh, vibrant side.

  • 6

    Finish with an extra squeeze of lemon if desired, and serve warm.