Crispy Tempeh Power Salad with White Beans and Roasted Broccoli

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

Crispy Tempeh Power Salad with White Beans and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Salad with White Beans and Roasted Broccoli

Enjoy a vibrant vegan salad featuring crispy, marinated tempeh, hearty white beans, and tender roasted broccoli, tossed with fresh mixed greens and a zesty lemon dressing. Each bite delivers a satisfying crunch and a burst of tangy flavor, making it a perfect power-packed lunch.

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NUTRITION

497kcal
Protein
41.1g
Fat
19.5g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

0.5 cup White Beans (rinsed)

1 cup Broccoli

2 cups Mixed Salad Greens

0.5 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Cornstarch

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Slice the tempeh into thin strips or cubes. In a bowl, toss the tempeh with a little salt, pepper, and the teaspoon of cornstarch until evenly coated.

  • 3

    Spread the tempeh on half of the baking sheet and roast in the oven for about 15-20 minutes, flipping halfway through, until the tempeh becomes crispy and golden.

  • 4

    Meanwhile, cut the broccoli into florets. Toss the florets lightly with a pinch of salt and a few drops of water if needed. Spread them on the other half of the baking sheet and roast for roughly 15 minutes until tender and slightly charred.

  • 5

    In a large bowl, combine the mixed salad greens and white beans.

  • 6

    Prepare the dressing by whisking together the lemon juice, 0.5 teaspoon olive oil, and a pinch of salt and pepper.

  • 7

    Once roasted, add the crispy tempeh and broccoli to the salad bowl. Drizzle the dressing over the salad and toss gently to combine all flavors.

  • 8

    Serve immediately and enjoy your nutritious, protein-packed vegan power salad.

Crispy Tempeh Power Salad with White Beans and Roasted Broccoli

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

Crispy Tempeh Power Salad with White Beans and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Salad with White Beans and Roasted Broccoli

Enjoy a vibrant vegan salad featuring crispy, marinated tempeh, hearty white beans, and tender roasted broccoli, tossed with fresh mixed greens and a zesty lemon dressing. Each bite delivers a satisfying crunch and a burst of tangy flavor, making it a perfect power-packed lunch.

NUTRITION

497kcal
Protein
41.1g
Fat
19.5g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

0.5 cup White Beans (rinsed)

1 cup Broccoli

2 cups Mixed Salad Greens

0.5 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Cornstarch

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Slice the tempeh into thin strips or cubes. In a bowl, toss the tempeh with a little salt, pepper, and the teaspoon of cornstarch until evenly coated.

  • 3

    Spread the tempeh on half of the baking sheet and roast in the oven for about 15-20 minutes, flipping halfway through, until the tempeh becomes crispy and golden.

  • 4

    Meanwhile, cut the broccoli into florets. Toss the florets lightly with a pinch of salt and a few drops of water if needed. Spread them on the other half of the baking sheet and roast for roughly 15 minutes until tender and slightly charred.

  • 5

    In a large bowl, combine the mixed salad greens and white beans.

  • 6

    Prepare the dressing by whisking together the lemon juice, 0.5 teaspoon olive oil, and a pinch of salt and pepper.

  • 7

    Once roasted, add the crispy tempeh and broccoli to the salad bowl. Drizzle the dressing over the salad and toss gently to combine all flavors.

  • 8

    Serve immediately and enjoy your nutritious, protein-packed vegan power salad.