Name: Hearty Tempeh and Black Bean Stir Fry with Broccoli and Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 125g Tempeh, cubed; 1/2 cup Black Beans, rinsed and drained; 1 cup Broccoli florets; 1/2 cup Red Bell Pepper, sliced; 1 tbsp Coconut Aminos; 1/2 tsp Toasted Sesame Oil; 1 clove Garlic, minced; 1 tsp Fresh Ginger, grated

Hearty Tempeh and Black Bean Stir Fry with Broccoli and Peppers

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

YOUR SOLIN GENERATED RECIPE

Hearty Tempeh and Black Bean Stir Fry with Broccoli and Peppers

Pan-seared tempeh and black beans tossed with crisp broccoli and bell peppers in a savory ginger-garlic sauce, finished with a drizzle of toasted sesame oil.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

35.0g

Fat

17g

Carbs

47g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh, cubed

1/2 cup Black Beans, rinsed and drained

1 cup Broccoli florets

1/2 cup Red Bell Pepper, sliced

1 tbsp Coconut Aminos

1/2 tsp Toasted Sesame Oil

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Slice the tempeh into bite-sized cubes and chop the broccoli and peppers.
2
Heat a large non-stick skillet over medium-high heat with a small splash of water to prevent sticking.
3
Add the tempeh cubes to the skillet and sear for 5-6 minutes, turning occasionally until golden brown on all sides.
4
Stir in the minced garlic and grated ginger, cooking for 30 seconds until the aroma is released.
5
Add the broccoli florets and red bell pepper slices to the pan, sautéing for 3-4 minutes until the broccoli is bright green and tender-crisp.
6
Pour in the black beans and coconut aminos, tossing everything together for 2 minutes until the beans are heated through and the sauce is well distributed.
7
Remove the skillet from the heat and drizzle the toasted sesame oil over the stir fry before serving hot.