YOUR SOLIN GENERATED RECIPE
Grilled Tempeh and Lentil Power Salad with Creamy Tahini Dressing
Sliced tempeh grilled until golden and served over a bed of lentils and massaged kale, drizzled with a velvety lemon-tahini dressing.
INGREDIENTS
4 ounces Tempeh
1/3 cup Cooked Lentils
2 cups chopped Kale
2 teaspoons Tahini
1 tablespoon Nutritional Yeast
1 tablespoon Lemon Juice
PREPARATION
Slice the tempeh into thin strips and grill on a non-stick pan over medium heat until golden brown on both sides.
Place the chopped kale in a large bowl and add half of the lemon juice, massaging the leaves with your hands until they become tender.
Toss the cooked lentils into the bowl with the massaged kale.
In a small ramekin, whisk together the tahini, remaining lemon juice, and a splash of water until the consistency is smooth and creamy.
Top the salad with the grilled tempeh strips and sprinkle the nutritional yeast over the top.
Drizzle the tahini dressing over the entire dish and serve immediately.