Raw Zucchini Noodle Bowl with Marinated Tempeh and Edamame

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

Raw Zucchini Noodle Bowl with Marinated Tempeh and Edamame

YOUR SOLIN GENERATED RECIPE

Raw Zucchini Noodle Bowl with Marinated Tempeh and Edamame

Spiralized zucchini noodles and marinated tempeh tossed with edamame and peppers in a bright and zesty ginger-lime dressing.

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NUTRITION

442kcal
Protein
39.9g
Fat
21.1g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

160 grams Tempeh

50 grams Shelled Edamame

250 grams Zucchini

30 grams Red Bell Pepper

1 tablespoon Coconut Aminos

1 tablespoon Lime Juice

1 teaspoon Fresh Ginger

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PREPARATION

  • 1

    Slice the tempeh into small cubes and place them in a shallow bowl.

  • 2

    Whisk together the coconut aminos, lime juice, and grated ginger to create the marinade.

  • 3

    Pour the marinade over the tempeh and let it sit for 15 minutes to absorb the flavors.

  • 4

    Spiralize the zucchini into thin noodles and thinly slice the red bell pepper.

  • 5

    Combine the zucchini, marinated tempeh, edamame, and peppers in a large bowl.

  • 6

    Toss everything together until well coated and serve chilled.

Raw Zucchini Noodle Bowl with Marinated Tempeh and Edamame

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

Raw Zucchini Noodle Bowl with Marinated Tempeh and Edamame

YOUR SOLIN GENERATED RECIPE

Raw Zucchini Noodle Bowl with Marinated Tempeh and Edamame

Spiralized zucchini noodles and marinated tempeh tossed with edamame and peppers in a bright and zesty ginger-lime dressing.

NUTRITION

442kcal
Protein
39.9g
Fat
21.1g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

160 grams Tempeh

50 grams Shelled Edamame

250 grams Zucchini

30 grams Red Bell Pepper

1 tablespoon Coconut Aminos

1 tablespoon Lime Juice

1 teaspoon Fresh Ginger

PREPARATION

  • 1

    Slice the tempeh into small cubes and place them in a shallow bowl.

  • 2

    Whisk together the coconut aminos, lime juice, and grated ginger to create the marinade.

  • 3

    Pour the marinade over the tempeh and let it sit for 15 minutes to absorb the flavors.

  • 4

    Spiralize the zucchini into thin noodles and thinly slice the red bell pepper.

  • 5

    Combine the zucchini, marinated tempeh, edamame, and peppers in a large bowl.

  • 6

    Toss everything together until well coated and serve chilled.