Grilled Tempeh with Creamy Chickpea Mash and Steamed Asparagus

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

Grilled Tempeh with Creamy Chickpea Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy Chickpea Mash and Steamed Asparagus

Savor this vibrant plant-based dinner featuring marinated grilled tempeh paired with a silky chickpea mash and bright, tender steamed asparagus. This dish delights with zesty lemon and garlic hints, offering a hearty, balanced meal that is both nourishing and satisfying.

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NUTRITION

431kcal
Protein
35.9g
Fat
20.1g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

55g Canned Chickpeas

100g Asparagus

0.5 tsp Olive Oil

1 tbsp Lemon Juice

1 garlic clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Slice the tempeh into 1/4 inch thick pieces. In a shallow dish, combine the lemon juice, minced garlic, a pinch of salt and pepper. Marinate the tempeh for at least 15 minutes.

  • 2

    Meanwhile, steam the asparagus for about 5-7 minutes until tender yet still crisp.

  • 3

    Preheat a grill or grill pan over medium heat. Lightly brush with olive oil.

  • 4

    Grill the marinated tempeh for 3-4 minutes on each side until grill marks appear and the tempeh is heated through.

  • 5

    For the creamy chickpea mash, place the drained chickpeas in a bowl and lightly mash them with a fork, leaving some texture. Season with salt, pepper, and a squeeze of lemon to brighten the flavor.

  • 6

    Plate the grilled tempeh alongside a generous scoop of chickpea mash and a serving of steamed asparagus. Serve immediately and enjoy your balanced, plant-based dinner.

Grilled Tempeh with Creamy Chickpea Mash and Steamed Asparagus

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

Grilled Tempeh with Creamy Chickpea Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy Chickpea Mash and Steamed Asparagus

Savor this vibrant plant-based dinner featuring marinated grilled tempeh paired with a silky chickpea mash and bright, tender steamed asparagus. This dish delights with zesty lemon and garlic hints, offering a hearty, balanced meal that is both nourishing and satisfying.

NUTRITION

431kcal
Protein
35.9g
Fat
20.1g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

55g Canned Chickpeas

100g Asparagus

0.5 tsp Olive Oil

1 tbsp Lemon Juice

1 garlic clove

Salt and Pepper to taste

PREPARATION

  • 1

    Slice the tempeh into 1/4 inch thick pieces. In a shallow dish, combine the lemon juice, minced garlic, a pinch of salt and pepper. Marinate the tempeh for at least 15 minutes.

  • 2

    Meanwhile, steam the asparagus for about 5-7 minutes until tender yet still crisp.

  • 3

    Preheat a grill or grill pan over medium heat. Lightly brush with olive oil.

  • 4

    Grill the marinated tempeh for 3-4 minutes on each side until grill marks appear and the tempeh is heated through.

  • 5

    For the creamy chickpea mash, place the drained chickpeas in a bowl and lightly mash them with a fork, leaving some texture. Season with salt, pepper, and a squeeze of lemon to brighten the flavor.

  • 6

    Plate the grilled tempeh alongside a generous scoop of chickpea mash and a serving of steamed asparagus. Serve immediately and enjoy your balanced, plant-based dinner.