Crispy Tempeh with Roasted Sweet Potatoes and Garlicky Greens

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

Crispy Tempeh with Roasted Sweet Potatoes and Garlicky Greens

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh with Roasted Sweet Potatoes and Garlicky Greens

Savor the contrasting textures and flavors in this vibrant dish featuring crispy, pan-fried tempeh, lightly roasted sweet potatoes, and a garlicky kale sauté. The dish is perfectly balanced, offering a hearty protein boost with a medley of sweet and savory elements, ideal for a clean, nourishing meal.

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NUTRITION

468kcal
Protein
37.9g
Fat
18.4g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh

1/2 medium Sweet Potato

1 cup chopped Kale

1 tsp Olive Oil

2 cloves Garlic

1/2 tsp Smoked Paprika

Salt & Pepper to taste

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the sweet potato into small cubes and toss with a pinch of salt, pepper, and a tiny drizzle of olive oil. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, press the tempeh to remove excess moisture. Slice it into bite-sized strips or cubes. In a small bowl, toss with smoked paprika, a pinch of salt, and freshly ground pepper.

  • 3

    Heat a nonstick skillet over medium heat. Add a small amount of oil and lay the tempeh pieces in a single layer. Cook for 3-4 minutes on each side until golden and crispy, then remove from the skillet.

  • 4

    In the same skillet, add a dash more olive oil if needed, then add minced garlic and sauté briefly until fragrant. Add the chopped kale and a splash of lemon juice, stirring until the greens wilt slightly, about 2-3 minutes.

  • 5

    Plate the roasted sweet potatoes, crispy tempeh, and garlicky greens together. Adjust seasoning with salt and pepper to taste. Serve warm and enjoy your balanced, nutrient-packed meal.

Crispy Tempeh with Roasted Sweet Potatoes and Garlicky Greens

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

Crispy Tempeh with Roasted Sweet Potatoes and Garlicky Greens

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh with Roasted Sweet Potatoes and Garlicky Greens

Savor the contrasting textures and flavors in this vibrant dish featuring crispy, pan-fried tempeh, lightly roasted sweet potatoes, and a garlicky kale sauté. The dish is perfectly balanced, offering a hearty protein boost with a medley of sweet and savory elements, ideal for a clean, nourishing meal.

NUTRITION

468kcal
Protein
37.9g
Fat
18.4g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh

1/2 medium Sweet Potato

1 cup chopped Kale

1 tsp Olive Oil

2 cloves Garlic

1/2 tsp Smoked Paprika

Salt & Pepper to taste

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the sweet potato into small cubes and toss with a pinch of salt, pepper, and a tiny drizzle of olive oil. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, press the tempeh to remove excess moisture. Slice it into bite-sized strips or cubes. In a small bowl, toss with smoked paprika, a pinch of salt, and freshly ground pepper.

  • 3

    Heat a nonstick skillet over medium heat. Add a small amount of oil and lay the tempeh pieces in a single layer. Cook for 3-4 minutes on each side until golden and crispy, then remove from the skillet.

  • 4

    In the same skillet, add a dash more olive oil if needed, then add minced garlic and sauté briefly until fragrant. Add the chopped kale and a splash of lemon juice, stirring until the greens wilt slightly, about 2-3 minutes.

  • 5

    Plate the roasted sweet potatoes, crispy tempeh, and garlicky greens together. Adjust seasoning with salt and pepper to taste. Serve warm and enjoy your balanced, nutrient-packed meal.