Grilled Tempeh with Garlic Spinach and Chickpea Mash

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

Grilled Tempeh with Garlic Spinach and Chickpea Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Garlic Spinach and Chickpea Mash

Smoky grilled tempeh served over a creamy chickpea mash with garlicky sautéed spinach, finished with a bright squeeze of lemon.

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NUTRITION

523kcal
Protein
50.8g
Fat
22.1g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

180g Tempeh

80g Canned Chickpeas

15g Nutritional Yeast

150g Fresh Spinach

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Slice the tempeh into thin strips and season with smoked paprika and a dash of sea salt.

  • 2

    Heat a non-stick grill pan over medium-high heat and sear the tempeh for 4 minutes per side until charred.

  • 3

    Drain and rinse the chickpeas, then mash them in a small bowl with nutritional yeast and a tablespoon of warm water until creamy.

  • 4

    Sauté the minced garlic in a separate pan with a splash of water, then add the spinach and cook until just wilted.

  • 5

    Spread the chickpea mash onto a plate and top with the grilled tempeh and sautéed spinach.

  • 6

    Drizzle the entire dish with fresh lemon juice before serving.

Grilled Tempeh with Garlic Spinach and Chickpea Mash

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

Grilled Tempeh with Garlic Spinach and Chickpea Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Garlic Spinach and Chickpea Mash

Smoky grilled tempeh served over a creamy chickpea mash with garlicky sautéed spinach, finished with a bright squeeze of lemon.

NUTRITION

523kcal
Protein
50.8g
Fat
22.1g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

180g Tempeh

80g Canned Chickpeas

15g Nutritional Yeast

150g Fresh Spinach

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Slice the tempeh into thin strips and season with smoked paprika and a dash of sea salt.

  • 2

    Heat a non-stick grill pan over medium-high heat and sear the tempeh for 4 minutes per side until charred.

  • 3

    Drain and rinse the chickpeas, then mash them in a small bowl with nutritional yeast and a tablespoon of warm water until creamy.

  • 4

    Sauté the minced garlic in a separate pan with a splash of water, then add the spinach and cook until just wilted.

  • 5

    Spread the chickpea mash onto a plate and top with the grilled tempeh and sautéed spinach.

  • 6

    Drizzle the entire dish with fresh lemon juice before serving.