Crispy Peanut Tempeh with Roasted Brussels Sprouts and Ginger-Lime Drizzle

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

Crispy Peanut Tempeh with Roasted Brussels Sprouts and Ginger-Lime Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tempeh with Roasted Brussels Sprouts and Ginger-Lime Drizzle

Enjoy a vibrant blend of crispy, pan-fried tempeh and roasted Brussels sprouts drizzled with a tangy, spicy ginger-lime peanut sauce. This dish offers an enticing mix of textures and flavors, balancing nutty, savory, and zesty notes for a satisfying meal that fits perfectly into a clean eating lifestyle.

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NUTRITION

502kcal
Protein
34.1g
Fat
28.5g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

150g Brussels Sprouts

2 tbsp Peanut Butter

1 tbsp Rice Flour

1 tsp Fresh Ginger, grated

2 tbsp Lime Juice

1 tsp Low-Sodium Soy Sauce

Olive Oil Cooking Spray

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tempeh lightly with a paper towel to remove excess moisture, then cut into 1/2-inch cubes or thin strips.

  • 2

    In a shallow bowl, add the rice flour along with a pinch of salt and pepper. Toss the tempeh pieces in the flour until lightly coated.

  • 3

    Preheat a non-stick skillet over medium-high heat and lightly spray with olive oil. Sauté the tempeh until golden and crispy on all sides, about 4-5 minutes per side. Remove and set aside.

  • 4

    Preheat your oven to 425°F. Trim the ends off the Brussels sprouts and slice them in half. Toss with a light spray of olive oil, salt, and pepper. Arrange them on a baking sheet in a single layer and roast for 18-20 minutes until tender and caramelized, stirring halfway through.

  • 5

    In a small bowl, whisk together the peanut butter, grated ginger, lime juice, and soy sauce. If the drizzle feels too thick, add a teaspoon of water at a time until a smooth consistency is achieved.

  • 6

    Plate the roasted Brussels sprouts and top with the crispy tempeh. Drizzle generously with the ginger-lime peanut sauce.

  • 7

    Serve immediately and enjoy the blend of crispy, nutty, and zesty flavors.

Crispy Peanut Tempeh with Roasted Brussels Sprouts and Ginger-Lime Drizzle

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

Crispy Peanut Tempeh with Roasted Brussels Sprouts and Ginger-Lime Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tempeh with Roasted Brussels Sprouts and Ginger-Lime Drizzle

Enjoy a vibrant blend of crispy, pan-fried tempeh and roasted Brussels sprouts drizzled with a tangy, spicy ginger-lime peanut sauce. This dish offers an enticing mix of textures and flavors, balancing nutty, savory, and zesty notes for a satisfying meal that fits perfectly into a clean eating lifestyle.

NUTRITION

502kcal
Protein
34.1g
Fat
28.5g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

150g Brussels Sprouts

2 tbsp Peanut Butter

1 tbsp Rice Flour

1 tsp Fresh Ginger, grated

2 tbsp Lime Juice

1 tsp Low-Sodium Soy Sauce

Olive Oil Cooking Spray

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tempeh lightly with a paper towel to remove excess moisture, then cut into 1/2-inch cubes or thin strips.

  • 2

    In a shallow bowl, add the rice flour along with a pinch of salt and pepper. Toss the tempeh pieces in the flour until lightly coated.

  • 3

    Preheat a non-stick skillet over medium-high heat and lightly spray with olive oil. Sauté the tempeh until golden and crispy on all sides, about 4-5 minutes per side. Remove and set aside.

  • 4

    Preheat your oven to 425°F. Trim the ends off the Brussels sprouts and slice them in half. Toss with a light spray of olive oil, salt, and pepper. Arrange them on a baking sheet in a single layer and roast for 18-20 minutes until tender and caramelized, stirring halfway through.

  • 5

    In a small bowl, whisk together the peanut butter, grated ginger, lime juice, and soy sauce. If the drizzle feels too thick, add a teaspoon of water at a time until a smooth consistency is achieved.

  • 6

    Plate the roasted Brussels sprouts and top with the crispy tempeh. Drizzle generously with the ginger-lime peanut sauce.

  • 7

    Serve immediately and enjoy the blend of crispy, nutty, and zesty flavors.