YOUR SOLIN GENERATED RECIPE
Crispy Tempeh Power Bowl with Lentils and Greens
Air-fried tempeh strips coated in a savory nutritional yeast crust, served over a bed of tender lentils and wilted garlicky spinach.
INGREDIENTS
105g Tempeh, sliced into strips
15g Soy Protein Isolate
10g Nutritional Yeast
50g Fresh Spinach
15g Cooked Lentils
1 tsp Garlic Powder
1 tbsp Lemon Juice
PREPARATION
Preheat your air fryer to 375°F.
In a small shallow bowl, whisk together the soy protein isolate, nutritional yeast, and garlic powder to create a high-protein breading.
Lightly mist the tempeh strips with water or a tiny bit of lemon juice, then dredge each piece in the protein mixture until evenly coated.
Place the coated tempeh in the air fryer basket in a single layer and cook for 10-12 minutes, flipping halfway through, until the exterior is golden and crispy.
While the tempeh cooks, place the spinach and cooked lentils in a non-stick skillet over medium heat with a splash of water.
Sauté the greens and lentils for 2-3 minutes until the spinach is just wilted and the lentils are warmed through.
Transfer the lentil and spinach mixture to a bowl and top with the crispy air-fried tempeh.
Drizzle the remaining lemon juice over the top and season with a pinch of sea salt if desired before serving.