Name: Crispy Tempeh and Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Tempeh; 0.5 cup Sweet potato; 1 tsp Olive oil; 2 tbsp Nutritional yeast; 1 cup Fresh spinach; 1 tbsp Tamari; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Crispy Tempeh and Roasted Sweet Potatoes

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

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Roasted Sweet Potatoes

Pan-seared tempeh and oven-roasted sweet potatoes tossed with savory nutritional yeast and wilted spinach for a satisfying, earthy bowl.

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NUTRITION

Protein

47.8g

Fat

28.9g

Carbs

46.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Tempeh

0.5 cup Sweet potato

1 tsp Olive oil

2 tbsp Nutritional yeast

1 cup Fresh spinach

1 tbsp Tamari

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss cubed sweet potatoes with half the olive oil, salt, and pepper; roast for 20 minutes until tender.
3
Slice tempeh into thin strips or cubes and whisk together tamari, garlic powder, and smoked paprika in a small bowl.
4
Heat remaining oil in a non-stick skillet over medium-high heat and sear tempeh until golden and crispy on all sides.
5
Pour the tamari mixture over the tempeh, stirring to coat until the liquid evaporates.
6
Add the roasted sweet potatoes and spinach to the skillet, tossing until the spinach is just wilted.
7
Sprinkle with nutritional yeast before serving for a nutty, cheesy finish.