Grilled Tempeh with Creamy Chickpea Mash and Steamed Asparagus

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

Grilled Tempeh with Creamy Chickpea Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy Chickpea Mash and Steamed Asparagus

Grilled marinated tempeh and steamed asparagus served over a bowl of creamy chickpea mash.

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NUTRITION

482kcal
Protein
44.3g
Fat
18.6g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Tempeh

2.8 ounces Canned Chickpeas

1.8 ounces Non-fat Greek Yogurt

3.5 ounces Asparagus

1 tablespoon Low Sodium Soy Sauce

1 clove Garlic

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PREPARATION

  • 1

    Slice the tempeh into thin strips and marinate in soy sauce and minced garlic for ten minutes.

  • 2

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

  • 3

    In a medium bowl, mash the chickpeas with the Greek yogurt and a pinch of salt until the texture is creamy.

  • 4

    Steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.

  • 5

    Spread the chickpea mash onto a plate and top with the grilled tempeh strips and steamed asparagus.

Grilled Tempeh with Creamy Chickpea Mash and Steamed Asparagus

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

Grilled Tempeh with Creamy Chickpea Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy Chickpea Mash and Steamed Asparagus

Grilled marinated tempeh and steamed asparagus served over a bowl of creamy chickpea mash.

NUTRITION

482kcal
Protein
44.3g
Fat
18.6g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Tempeh

2.8 ounces Canned Chickpeas

1.8 ounces Non-fat Greek Yogurt

3.5 ounces Asparagus

1 tablespoon Low Sodium Soy Sauce

1 clove Garlic

PREPARATION

  • 1

    Slice the tempeh into thin strips and marinate in soy sauce and minced garlic for ten minutes.

  • 2

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

  • 3

    In a medium bowl, mash the chickpeas with the Greek yogurt and a pinch of salt until the texture is creamy.

  • 4

    Steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.

  • 5

    Spread the chickpea mash onto a plate and top with the grilled tempeh strips and steamed asparagus.