Grilled Tempeh with Sautéed Spinach and White Bean Mash

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

Grilled Tempeh with Sautéed Spinach and White Bean Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Sautéed Spinach and White Bean Mash

Enjoy a hearty, mostly vegetarian dinner featuring marinated tempeh grilled to perfection, paired with a creamy white bean mash and tender sautéed spinach. The dish offers robust flavors with a balance of savory grilled protein and a refreshing, velvety bean mash, accented by the earthy goodness of spinach.

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NUTRITION

503kcal
Protein
44.0g
Fat
21.2g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

175g Tempeh

1/2 cup White Beans (canned, no salt added)

2 cups fresh Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium heat.

  • 2

    Slice the tempeh into 1/4-inch thick pieces. In a small bowl, mix lemon juice, minced garlic, salt, and pepper. Brush the tempeh slices with this marinade and let sit for 10 minutes.

  • 3

    Grill the tempeh slices for about 3-4 minutes on each side until grill marks appear and the tempeh is heated through.

  • 4

    While tempeh is grilling, drain and rinse the white beans. In a small saucepan, warm the beans over low heat, lightly mashing them with a fork. Add a pinch of salt, pepper, and a squeeze of lemon if desired to enhance flavor.

  • 5

    In a skillet, heat olive oil over medium heat. Add the fresh spinach and sauté for 2-3 minutes until wilted. Season with a little salt and pepper.

  • 6

    To assemble, plate a portion of the white bean mash, top with a few pieces of grilled tempeh, and serve alongside the sautéed spinach. Enjoy warm.

Grilled Tempeh with Sautéed Spinach and White Bean Mash

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

Grilled Tempeh with Sautéed Spinach and White Bean Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Sautéed Spinach and White Bean Mash

Enjoy a hearty, mostly vegetarian dinner featuring marinated tempeh grilled to perfection, paired with a creamy white bean mash and tender sautéed spinach. The dish offers robust flavors with a balance of savory grilled protein and a refreshing, velvety bean mash, accented by the earthy goodness of spinach.

NUTRITION

503kcal
Protein
44.0g
Fat
21.2g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

175g Tempeh

1/2 cup White Beans (canned, no salt added)

2 cups fresh Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a grill or grill pan over medium heat.

  • 2

    Slice the tempeh into 1/4-inch thick pieces. In a small bowl, mix lemon juice, minced garlic, salt, and pepper. Brush the tempeh slices with this marinade and let sit for 10 minutes.

  • 3

    Grill the tempeh slices for about 3-4 minutes on each side until grill marks appear and the tempeh is heated through.

  • 4

    While tempeh is grilling, drain and rinse the white beans. In a small saucepan, warm the beans over low heat, lightly mashing them with a fork. Add a pinch of salt, pepper, and a squeeze of lemon if desired to enhance flavor.

  • 5

    In a skillet, heat olive oil over medium heat. Add the fresh spinach and sauté for 2-3 minutes until wilted. Season with a little salt and pepper.

  • 6

    To assemble, plate a portion of the white bean mash, top with a few pieces of grilled tempeh, and serve alongside the sautéed spinach. Enjoy warm.