Chickpea and Tempeh Stir Fry with Brown Rice

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

Chickpea and Tempeh Stir Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Chickpea and Tempeh Stir Fry with Brown Rice

A hearty whole foods plant-based dinner packed with savory tempeh and protein-rich chickpeas, combined with colorful red bell pepper, sweet onion, and garlic. This stir fry is enlivened with a splash of olive oil and a drizzle of tamari, served over fluffy brown rice. Every bite delivers a pleasant mix of textures and flavors while keeping you comfortably within your nutritional targets.

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NUTRITION

738kcal
Protein
42.1g
Fat
23.3g
Carbs
104.7g

SERVINGS

1 serving

INGREDIENTS

125 grams Tempeh

100 grams Cooked Chickpeas

1 cup Brown Rice, cooked

1 medium Red Bell Pepper

1 small Yellow Onion

2 cloves Garlic

1 teaspoon Olive Oil

1 tablespoon Tamari Soy Sauce

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PREPARATION

  • 1

    Press the tempeh lightly with a paper towel and cut it into small, bite-sized cubes.

  • 2

    Heat olive oil in a large non-stick skillet over medium heat. Add sliced yellow onion and minced garlic, sautéing until fragrant and translucent.

  • 3

    Add the cubed tempeh to the pan and stir-fry for about 5-7 minutes until it begins to brown slightly on all sides.

  • 4

    Stir in diced red bell pepper and cook for an additional 3-4 minutes, allowing the pepper to soften while retaining a slight crunch.

  • 5

    Gently mix in the cooked chickpeas and drizzle with tamari soy sauce, stirring to evenly coat all ingredients. Allow the flavors to meld for another 2 minutes.

  • 6

    While the stir fry is finishing, reheat or prepare the brown rice if not already done.

  • 7

    Serve the chickpea and tempeh stir fry over a bed of warm brown rice and enjoy your wholesome, plant-powered dinner.

Chickpea and Tempeh Stir Fry with Brown Rice

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

Chickpea and Tempeh Stir Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Chickpea and Tempeh Stir Fry with Brown Rice

A hearty whole foods plant-based dinner packed with savory tempeh and protein-rich chickpeas, combined with colorful red bell pepper, sweet onion, and garlic. This stir fry is enlivened with a splash of olive oil and a drizzle of tamari, served over fluffy brown rice. Every bite delivers a pleasant mix of textures and flavors while keeping you comfortably within your nutritional targets.

NUTRITION

738kcal
Protein
42.1g
Fat
23.3g
Carbs
104.7g

SERVINGS

1 serving

INGREDIENTS

125 grams Tempeh

100 grams Cooked Chickpeas

1 cup Brown Rice, cooked

1 medium Red Bell Pepper

1 small Yellow Onion

2 cloves Garlic

1 teaspoon Olive Oil

1 tablespoon Tamari Soy Sauce

PREPARATION

  • 1

    Press the tempeh lightly with a paper towel and cut it into small, bite-sized cubes.

  • 2

    Heat olive oil in a large non-stick skillet over medium heat. Add sliced yellow onion and minced garlic, sautéing until fragrant and translucent.

  • 3

    Add the cubed tempeh to the pan and stir-fry for about 5-7 minutes until it begins to brown slightly on all sides.

  • 4

    Stir in diced red bell pepper and cook for an additional 3-4 minutes, allowing the pepper to soften while retaining a slight crunch.

  • 5

    Gently mix in the cooked chickpeas and drizzle with tamari soy sauce, stirring to evenly coat all ingredients. Allow the flavors to meld for another 2 minutes.

  • 6

    While the stir fry is finishing, reheat or prepare the brown rice if not already done.

  • 7

    Serve the chickpea and tempeh stir fry over a bed of warm brown rice and enjoy your wholesome, plant-powered dinner.