Name: Grilled Tempeh Salad with Creamy White Bean Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 125g Tempeh, sliced; 75g Cannellini Beans, rinsed; 150g Mixed Greens; 50g Red Bell Pepper, sliced; 5g Nutritional Yeast; 10g Hemp Seeds; 5g Olive Oil; 15g Lemon Juice; 3g Garlic, minced

Grilled Tempeh Salad with Creamy White Bean Dressing

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

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Salad with Creamy White Bean Dressing

Char-grilled tempeh strips served over a bed of crisp mixed greens and colorful peppers, finished with a velvety white bean and lemon dressing.

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NUTRITION

Protein

39.9g

Fat

24.2g

Carbs

41.9g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh, sliced

75g Cannellini Beans, rinsed

150g Mixed Greens

50g Red Bell Pepper, sliced

5g Nutritional Yeast

10g Hemp Seeds

5g Olive Oil

15g Lemon Juice

3g Garlic, minced

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PREPARATION

1
Slice the tempeh into thin strips and lightly season with a pinch of salt and a squeeze of lemon.
2
Heat the olive oil in a grill pan over medium-high heat and sear the tempeh for 3-4 minutes per side until golden brown with visible grill marks.
3
In a small blender or food processor, combine the cannellini beans, nutritional yeast, lemon juice, garlic, and 1-2 tablespoons of water.
4
Blend the dressing until completely smooth and velvety, adding more water if needed to reach your desired consistency.
5
Place the mixed greens and sliced bell peppers in a large serving bowl and toss gently.
6
Arrange the warm grilled tempeh strips over the salad and sprinkle with hemp seeds.
7
Drizzle the creamy white bean dressing over the top and serve immediately.