Grilled Tempeh with Quinoa and Sautéed Kale

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

Grilled Tempeh with Quinoa and Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Quinoa and Sautéed Kale

Enjoy a hearty and vibrant vegan dinner featuring marinated grilled tempeh served atop a bed of fluffy quinoa with sautéed kale. The dish is enhanced with a bright lemon-garlic marinade and a sprinkle of nutritional yeast for an extra umami kick, making it a deliciously balanced meal that delights your taste buds while supporting your nutritional goals.

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NUTRITION

513kcal
Protein
41.8g
Fat
22.2g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/2 cup cooked Quinoa (~92g)

2 cups cooked Kale

1/2 teaspoon Olive Oil

1 tablespoon Nutritional Yeast

1 clove Garlic, minced

1 Lemon (zest and juice)

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PREPARATION

  • 1

    Slice the tempeh into 1/4-inch thick pieces and lightly score each side.

  • 2

    In a small bowl, whisk together the juice and zest of one lemon, minced garlic, and a drizzle of olive oil. Marinate the tempeh in this mixture for at least 15 minutes.

  • 3

    Preheat a grill pan over medium heat and grill the marinated tempeh for about 3-4 minutes per side until golden and slightly charred.

  • 4

    While the tempeh is grilling, warm the cooked quinoa in a small pot or microwave.

  • 5

    In a separate pan, lightly sauté the kale with a few splashes of water or a tiny bit of olive oil until just wilted, seasoning with a pinch of salt if desired.

  • 6

    Plate the quinoa as a base, arrange the grilled tempeh over it, and top with the sautéed kale.

  • 7

    Finish by sprinkling nutritional yeast over the dish for a savory finish and serve immediately.

Grilled Tempeh with Quinoa and Sautéed Kale

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

Grilled Tempeh with Quinoa and Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Quinoa and Sautéed Kale

Enjoy a hearty and vibrant vegan dinner featuring marinated grilled tempeh served atop a bed of fluffy quinoa with sautéed kale. The dish is enhanced with a bright lemon-garlic marinade and a sprinkle of nutritional yeast for an extra umami kick, making it a deliciously balanced meal that delights your taste buds while supporting your nutritional goals.

NUTRITION

513kcal
Protein
41.8g
Fat
22.2g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/2 cup cooked Quinoa (~92g)

2 cups cooked Kale

1/2 teaspoon Olive Oil

1 tablespoon Nutritional Yeast

1 clove Garlic, minced

1 Lemon (zest and juice)

PREPARATION

  • 1

    Slice the tempeh into 1/4-inch thick pieces and lightly score each side.

  • 2

    In a small bowl, whisk together the juice and zest of one lemon, minced garlic, and a drizzle of olive oil. Marinate the tempeh in this mixture for at least 15 minutes.

  • 3

    Preheat a grill pan over medium heat and grill the marinated tempeh for about 3-4 minutes per side until golden and slightly charred.

  • 4

    While the tempeh is grilling, warm the cooked quinoa in a small pot or microwave.

  • 5

    In a separate pan, lightly sauté the kale with a few splashes of water or a tiny bit of olive oil until just wilted, seasoning with a pinch of salt if desired.

  • 6

    Plate the quinoa as a base, arrange the grilled tempeh over it, and top with the sautéed kale.

  • 7

    Finish by sprinkling nutritional yeast over the dish for a savory finish and serve immediately.