Hearty Grilled Vegetable Sandwich

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

Hearty Grilled Vegetable Sandwich

YOUR SOLIN GENERATED RECIPE

Hearty Grilled Vegetable Sandwich

Savor the satisfying blend of grilled tempeh, tender mixed vegetables, and a perfectly fried egg, all nestled between slices of rustic whole grain bread. This colorful sandwich boasts a burst of flavor from freshly grilled zucchini, red bell pepper, red onion, and spinach, enhanced with a smooth spread of hummus and a drizzle of olive oil for richness.

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NUTRITION

547kcal
Protein
35.5g
Fat
26g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (112g total)

100g Tempeh

1 large Egg

1/2 medium Zucchini (~75g)

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

1/4 medium Red Onion (~30g)

1 handful Spinach (~20g)

2 tablespoons Hummus (~30g)

1 teaspoon Olive Oil (~5g)

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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 and marinate lightly with a drizzle of olive oil, salt, and pepper.

  • 3

    Slice zucchini, red bell pepper, and red onion into even strips. Rinse the spinach and pat dry.

  • 4

    Grill the tempeh and vegetables until they develop light char marks and are tender, about 3-4 minutes per side.

  • 5

    In a small pan, lightly fry the egg to your preference (sunny side up or over easy).

  • 6

    Toast the whole grain bread slices until lightly crisp.

  • 7

    Spread hummus on one side of each bread slice, then layer the grilled tempeh and vegetables on one slice.

  • 8

    Top with the fresh spinach and place the fried egg on the vegetables before capping with the second bread slice.

  • 9

    Slice in half and serve warm.

Hearty Grilled Vegetable Sandwich

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

Hearty Grilled Vegetable Sandwich

YOUR SOLIN GENERATED RECIPE

Hearty Grilled Vegetable Sandwich

Savor the satisfying blend of grilled tempeh, tender mixed vegetables, and a perfectly fried egg, all nestled between slices of rustic whole grain bread. This colorful sandwich boasts a burst of flavor from freshly grilled zucchini, red bell pepper, red onion, and spinach, enhanced with a smooth spread of hummus and a drizzle of olive oil for richness.

NUTRITION

547kcal
Protein
35.5g
Fat
26g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (112g total)

100g Tempeh

1 large Egg

1/2 medium Zucchini (~75g)

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

1/4 medium Red Onion (~30g)

1 handful Spinach (~20g)

2 tablespoons Hummus (~30g)

1 teaspoon Olive Oil (~5g)

PREPARATION

  • 1

    Preheat a grill or grill pan over medium heat.

  • 2

    Slice the tempeh into 1/4-inch thick pieces and marinate lightly with a drizzle of olive oil, salt, and pepper.

  • 3

    Slice zucchini, red bell pepper, and red onion into even strips. Rinse the spinach and pat dry.

  • 4

    Grill the tempeh and vegetables until they develop light char marks and are tender, about 3-4 minutes per side.

  • 5

    In a small pan, lightly fry the egg to your preference (sunny side up or over easy).

  • 6

    Toast the whole grain bread slices until lightly crisp.

  • 7

    Spread hummus on one side of each bread slice, then layer the grilled tempeh and vegetables on one slice.

  • 8

    Top with the fresh spinach and place the fried egg on the vegetables before capping with the second bread slice.

  • 9

    Slice in half and serve warm.