YOUR SOLIN GENERATED RECIPE
Lentil and Quinoa Power Salad with Roasted Tempeh and Edamame
This vibrant vegan and gluten-free salad pairs warm roasted tempeh with hearty lentils and quinoa, accented by crunchy edamame and fresh garden vegetables. A simple lemon-olive oil dressing ties the flavors together for a satisfying, protein-packed lunch.
INGREDIENTS
85g Tempeh
90g Cooked Quinoa
140g Cooked Lentils
70g Shelled Edamame
30g Baby Spinach
37g Cherry Tomatoes
20g Red Bell Pepper
1 tbsp Fresh Lemon Juice
0.5 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Cut the tempeh into bite-sized cubes and lightly toss with a pinch of salt, pepper, and a few drops of olive oil.
Place the tempeh cubes on a lined baking sheet and roast for 15-20 minutes, turning halfway through, until edges are golden.
In the meantime, prepare your base by mixing the cooked quinoa, lentils, and shelled edamame in a large bowl.
Add baby spinach, halved cherry tomatoes, and thinly sliced red bell pepper to the bowl.
Once roasted, let the tempeh cool slightly before adding it to the salad.
Whisk together fresh lemon juice with the remaining olive oil, and season with salt and pepper. Drizzle the dressing over the salad and gently toss to combine.
Serve immediately and enjoy your nutritious, protein-packed power salad.