Name: Grilled Tempeh and Lentil Power Bowl with Roasted Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Tempeh; 0.5 cup Cooked Lentils; 0.5 cup Roasted Sweet Potato; 2 cups Raw Kale; 2 tsp Tahini; 0.5 tsp Olive Oil; 1 tbsp Lemon Juice

Grilled Tempeh and Lentil Power Bowl with Roasted Sweet Potato

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

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Lentil Power Bowl with Roasted Sweet Potato

Grilled tempeh and earthy lentils served over massaged kale with roasted sweet potatoes, finished with a drizzle of creamy lemon-tahini and toasted sesame seeds.

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NUTRITION

Protein

32.3g

Fat

20g

Carbs

52.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Tempeh

0.5 cup Cooked Lentils

0.5 cup Roasted Sweet Potato

2 cups Raw Kale

2 tsp Tahini

0.5 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Preheat oven to 400°F and toss cubed sweet potatoes with a tiny bit of oil and salt.
2
Roast the sweet potatoes for 20-25 minutes until tender and slightly browned.
3
Slice the tempeh into thin strips and grill in a non-stick pan over medium heat until golden on both sides.
4
In a large bowl, massage the kale with a splash of lemon juice until it becomes dark green and soft.
5
Add the cooked lentils and warm roasted sweet potatoes to the kale base.
6
Whisk together the tahini, remaining lemon juice, and a splash of water until the dressing is smooth and pourable.
7
Top the bowl with the grilled tempeh strips and drizzle the creamy tahini dressing over everything before serving.