Crispy Pan-Seared Tempeh with Garlic Green Beans and Quinoa

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

Crispy Pan-Seared Tempeh with Garlic Green Beans and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Tempeh with Garlic Green Beans and Quinoa

Enjoy a vibrant plate featuring crispy, golden tempeh paired with aromatic garlic-infused green beans and a fluffy serving of quinoa. This dish combines satisfying textures with bold flavors for a balanced, nutrient-dense meal.

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NUTRITION

561kcal
Protein
35g
Fat
31.5g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 cup Green Beans

1/2 cup cooked Quinoa

2 cloves Garlic

1 tbsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tempeh lightly with paper towels and slice into 1/4-inch thick pieces.

  • 2

    Heat half the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the tempeh slices and cook for about 3-4 minutes on each side, until crispy and golden brown. Season with a pinch of salt and pepper while cooking.

  • 4

    In a separate pan, heat the remaining olive oil and sauté minced garlic until fragrant, about 30 seconds.

  • 5

    Add the green beans and stir-fry for 4-5 minutes until they are tender yet crisp. Season with salt, pepper, and a splash of lemon juice.

  • 6

    Warm the cooked quinoa if necessary, and plate as the base of the dish.

  • 7

    Arrange the crispy tempeh slices over the quinoa and top with the garlic green beans.

  • 8

    Drizzle a little extra lemon juice over the dish if desired, and serve immediately.

Crispy Pan-Seared Tempeh with Garlic Green Beans and Quinoa

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

Crispy Pan-Seared Tempeh with Garlic Green Beans and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Tempeh with Garlic Green Beans and Quinoa

Enjoy a vibrant plate featuring crispy, golden tempeh paired with aromatic garlic-infused green beans and a fluffy serving of quinoa. This dish combines satisfying textures with bold flavors for a balanced, nutrient-dense meal.

NUTRITION

561kcal
Protein
35g
Fat
31.5g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 cup Green Beans

1/2 cup cooked Quinoa

2 cloves Garlic

1 tbsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tempeh lightly with paper towels and slice into 1/4-inch thick pieces.

  • 2

    Heat half the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the tempeh slices and cook for about 3-4 minutes on each side, until crispy and golden brown. Season with a pinch of salt and pepper while cooking.

  • 4

    In a separate pan, heat the remaining olive oil and sauté minced garlic until fragrant, about 30 seconds.

  • 5

    Add the green beans and stir-fry for 4-5 minutes until they are tender yet crisp. Season with salt, pepper, and a splash of lemon juice.

  • 6

    Warm the cooked quinoa if necessary, and plate as the base of the dish.

  • 7

    Arrange the crispy tempeh slices over the quinoa and top with the garlic green beans.

  • 8

    Drizzle a little extra lemon juice over the dish if desired, and serve immediately.