Crispy Herb-Roasted Vegetable Sandwich

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

Crispy Herb-Roasted Vegetable Sandwich

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Vegetable Sandwich

Savor the hearty crunch and vibrant flavors of roasted tempeh paired with crisp vegetables and a tangy Greek yogurt herb spread, all nestled between toasted whole wheat slices for a satisfying and balanced meal.

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NUTRITION

448kcal
Protein
32.3g
Fat
16.5g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread (56g total)

3 oz Tempeh (85g)

1/4 cup Nonfat Greek Yogurt (60g)

1/2 medium Roasted Red Bell Pepper (75g)

1/4 cup Sliced Zucchini (50g)

1 cup Baby Spinach (30g)

1 tsp Mixed Fresh Herbs (2g)

1 tsp Olive Oil (4.5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the tempeh into thin strips or cubes. Toss with olive oil and mixed fresh herbs.

  • 3

    Spread the tempeh evenly on a baking sheet and roast in the oven for about 15-20 minutes until lightly crispy and fragrant.

  • 4

    While the tempeh roasts, lightly toast the whole wheat bread slices.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with a pinch of extra herbs if desired for enhanced flavor.

  • 6

    Assemble the sandwich by spreading the yogurt mixture on both slices of toasted bread.

  • 7

    Layer on the roasted tempeh, followed by the roasted red bell pepper, sliced zucchini, and baby spinach.

  • 8

    Close the sandwich and serve immediately while warm and crisp.

Crispy Herb-Roasted Vegetable Sandwich

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

Crispy Herb-Roasted Vegetable Sandwich

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Vegetable Sandwich

Savor the hearty crunch and vibrant flavors of roasted tempeh paired with crisp vegetables and a tangy Greek yogurt herb spread, all nestled between toasted whole wheat slices for a satisfying and balanced meal.

NUTRITION

448kcal
Protein
32.3g
Fat
16.5g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread (56g total)

3 oz Tempeh (85g)

1/4 cup Nonfat Greek Yogurt (60g)

1/2 medium Roasted Red Bell Pepper (75g)

1/4 cup Sliced Zucchini (50g)

1 cup Baby Spinach (30g)

1 tsp Mixed Fresh Herbs (2g)

1 tsp Olive Oil (4.5g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the tempeh into thin strips or cubes. Toss with olive oil and mixed fresh herbs.

  • 3

    Spread the tempeh evenly on a baking sheet and roast in the oven for about 15-20 minutes until lightly crispy and fragrant.

  • 4

    While the tempeh roasts, lightly toast the whole wheat bread slices.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with a pinch of extra herbs if desired for enhanced flavor.

  • 6

    Assemble the sandwich by spreading the yogurt mixture on both slices of toasted bread.

  • 7

    Layer on the roasted tempeh, followed by the roasted red bell pepper, sliced zucchini, and baby spinach.

  • 8

    Close the sandwich and serve immediately while warm and crisp.