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

Savor a beautifully balanced plate featuring marinated tempeh roasted to perfection with aromatic herbs, paired with garlicky sautéed spinach and fluffy quinoa. This dish delivers a wholesome, plant-based protein boost and delightful bursts of earthy flavors, making it a satisfying dinner that’s as nurturing as it is delicious.

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NUTRITION

502kcal
Protein
41.7g
Fat
16.1g
Carbs
45.9g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

2/3 cup cooked Quinoa (approx. 123 grams)

1.5 cups cooked Spinach (approx. 270 grams)

1/4 tsp Garlic Powder

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the tempeh into cubes or strips. In a bowl, toss the tempeh with garlic powder, dried rosemary, dried thyme, salt, and pepper.

  • 3

    Spread the seasoned tempeh on a baking sheet lined with parchment paper and roast for about 20-25 minutes, flipping halfway, until it turns golden and slightly crisp.

  • 4

    While the tempeh roasts, prepare the quinoa according to package instructions until fluffy and tender.

  • 5

    In a skillet over medium heat, lightly sauté the cooked spinach with a dash of salt and pepper to enhance its natural flavor. If desired, sprinkle a pinch more garlic powder for extra garlic flavor without adding fresh garlic.

  • 6

    Plate the dish by serving a portion of quinoa topped with the roasted tempeh and garlicky spinach.

  • 7

    Enjoy your hearty, herb-infused dinner!

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

Savor a beautifully balanced plate featuring marinated tempeh roasted to perfection with aromatic herbs, paired with garlicky sautéed spinach and fluffy quinoa. This dish delivers a wholesome, plant-based protein boost and delightful bursts of earthy flavors, making it a satisfying dinner that’s as nurturing as it is delicious.

NUTRITION

502kcal
Protein
41.7g
Fat
16.1g
Carbs
45.9g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

2/3 cup cooked Quinoa (approx. 123 grams)

1.5 cups cooked Spinach (approx. 270 grams)

1/4 tsp Garlic Powder

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the tempeh into cubes or strips. In a bowl, toss the tempeh with garlic powder, dried rosemary, dried thyme, salt, and pepper.

  • 3

    Spread the seasoned tempeh on a baking sheet lined with parchment paper and roast for about 20-25 minutes, flipping halfway, until it turns golden and slightly crisp.

  • 4

    While the tempeh roasts, prepare the quinoa according to package instructions until fluffy and tender.

  • 5

    In a skillet over medium heat, lightly sauté the cooked spinach with a dash of salt and pepper to enhance its natural flavor. If desired, sprinkle a pinch more garlic powder for extra garlic flavor without adding fresh garlic.

  • 6

    Plate the dish by serving a portion of quinoa topped with the roasted tempeh and garlicky spinach.

  • 7

    Enjoy your hearty, herb-infused dinner!