Grilled Tempeh with Creamy White Bean Mash and Sautéed Spinach

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

Grilled Tempeh with Creamy White Bean Mash and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy White Bean Mash and Sautéed Spinach

Smoky grilled tempeh served over a velvety cannellini bean mash with garlic-sautéed spinach, finished with a bright squeeze of lemon.

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NUTRITION

474kcal
Protein
46.3g
Fat
16.8g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh, sliced

100g Cannellini Beans, drained and rinsed

10g Nutritional Yeast

60g Fresh Spinach

2 cloves Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick grill pan over medium-high heat and grill the tempeh for 3-4 minutes per side until deeply charred and firm.

  • 3

    In a small food processor or blender, combine the white beans, nutritional yeast, and half of the minced garlic, processing until smooth and creamy.

  • 4

    In a separate non-stick skillet, sauté the remaining garlic with a splash of water or vegetable broth for 1 minute, then add the spinach and cook until just wilted.

  • 5

    Spread the warm bean mash onto a plate, layer the sautéed spinach on top, and finish with the grilled tempeh.

  • 6

    Drizzle the entire dish with fresh lemon juice before serving for a bright, acidic finish.

Grilled Tempeh with Creamy White Bean Mash and Sautéed Spinach

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

Grilled Tempeh with Creamy White Bean Mash and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy White Bean Mash and Sautéed Spinach

Smoky grilled tempeh served over a velvety cannellini bean mash with garlic-sautéed spinach, finished with a bright squeeze of lemon.

NUTRITION

474kcal
Protein
46.3g
Fat
16.8g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh, sliced

100g Cannellini Beans, drained and rinsed

10g Nutritional Yeast

60g Fresh Spinach

2 cloves Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat a non-stick grill pan over medium-high heat and grill the tempeh for 3-4 minutes per side until deeply charred and firm.

  • 3

    In a small food processor or blender, combine the white beans, nutritional yeast, and half of the minced garlic, processing until smooth and creamy.

  • 4

    In a separate non-stick skillet, sauté the remaining garlic with a splash of water or vegetable broth for 1 minute, then add the spinach and cook until just wilted.

  • 5

    Spread the warm bean mash onto a plate, layer the sautéed spinach on top, and finish with the grilled tempeh.

  • 6

    Drizzle the entire dish with fresh lemon juice before serving for a bright, acidic finish.