Crispy Lentil and Tempeh Power Bowl with Spinach

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

Crispy Lentil and Tempeh Power Bowl with Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Tempeh Power Bowl with Spinach

Enjoy a vibrant, crunchy power bowl featuring crispy marinated tempeh, hearty cooked lentils, and fresh spinach, all elevated by a unique drizzle of a tangy, unflavored vegan protein dressing. This dynamic bowl packs a lean protein punch with a pleasant medley of textures and flavors perfect for a nourishing vegan lunch.

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NUTRITION

321kcal
Protein
36g
Fat
9.1g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

80g Tempeh

80g Cooked Lentils

50g Fresh Spinach

0.625 scoop Unflavored Vegan Protein Powder Isolate

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the tempeh into small cubes. In a bowl, lightly coat the tempeh cubes with a sprinkle of your favorite spices (such as smoked paprika, garlic powder, and a pinch of salt) and a dusting of cornstarch to help them crisp up. No oil is needed for this step.

  • 3

    Place the tempeh cubes on a parchment-lined baking sheet and bake for 15-20 minutes, flipping halfway through, until they achieve a crispy texture.

  • 4

    While the tempeh bakes, warm your pre-cooked lentils in a small saucepan over low heat and gently toss the fresh spinach in a bowl.

  • 5

    In a separate small bowl, prepare a light, protein-packed drizzle by mixing the unflavored vegan protein powder isolate with a small amount of warm water until smooth. Adjust the consistency so it can be drizzled over the bowl without clumping.

  • 6

    Assemble your power bowl by layering the spinach, then the warm lentils, and finally the crispy tempeh. Drizzle the protein mixture evenly on top.

  • 7

    Serve immediately and enjoy this balanced, protein-rich vegan lunch!

Crispy Lentil and Tempeh Power Bowl with Spinach

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

Crispy Lentil and Tempeh Power Bowl with Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Tempeh Power Bowl with Spinach

Enjoy a vibrant, crunchy power bowl featuring crispy marinated tempeh, hearty cooked lentils, and fresh spinach, all elevated by a unique drizzle of a tangy, unflavored vegan protein dressing. This dynamic bowl packs a lean protein punch with a pleasant medley of textures and flavors perfect for a nourishing vegan lunch.

NUTRITION

321kcal
Protein
36g
Fat
9.1g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

80g Tempeh

80g Cooked Lentils

50g Fresh Spinach

0.625 scoop Unflavored Vegan Protein Powder Isolate

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the tempeh into small cubes. In a bowl, lightly coat the tempeh cubes with a sprinkle of your favorite spices (such as smoked paprika, garlic powder, and a pinch of salt) and a dusting of cornstarch to help them crisp up. No oil is needed for this step.

  • 3

    Place the tempeh cubes on a parchment-lined baking sheet and bake for 15-20 minutes, flipping halfway through, until they achieve a crispy texture.

  • 4

    While the tempeh bakes, warm your pre-cooked lentils in a small saucepan over low heat and gently toss the fresh spinach in a bowl.

  • 5

    In a separate small bowl, prepare a light, protein-packed drizzle by mixing the unflavored vegan protein powder isolate with a small amount of warm water until smooth. Adjust the consistency so it can be drizzled over the bowl without clumping.

  • 6

    Assemble your power bowl by layering the spinach, then the warm lentils, and finally the crispy tempeh. Drizzle the protein mixture evenly on top.

  • 7

    Serve immediately and enjoy this balanced, protein-rich vegan lunch!