Grilled Tempeh with Roasted Broccoli and Creamy White Bean Mash

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

Grilled Tempeh with Roasted Broccoli and Creamy White Bean Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Roasted Broccoli and Creamy White Bean Mash

Smoky grilled tempeh served over a velvety white bean mash with oven-roasted broccoli florets, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

467kcal
Protein
40.7g
Fat
18.4g
Carbs
44.8g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh, sliced

80g Canned White Beans, rinsed and drained

100g Broccoli florets

5g Nutritional Yeast

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a small amount of water or lemon juice and roast for 15-20 minutes until the edges are slightly browned.

  • 3

    While the broccoli roasts, heat a non-stick grill pan over medium-high heat and sear the tempeh strips for 3-4 minutes per side until charred grill marks appear.

  • 4

    In a small food processor or using a hand masher, combine the white beans, nutritional yeast, minced garlic, and a splash of warm water.

  • 5

    Process the bean mixture until it reaches a smooth and creamy consistency, then season with sea salt and black pepper to taste.

  • 6

    Spread the creamy white bean mash onto a plate and top with the grilled tempeh and roasted broccoli.

  • 7

    Finish the dish with a fresh squeeze of lemon juice over the top before serving.

Grilled Tempeh with Roasted Broccoli and Creamy White Bean Mash

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

Grilled Tempeh with Roasted Broccoli and Creamy White Bean Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Roasted Broccoli and Creamy White Bean Mash

Smoky grilled tempeh served over a velvety white bean mash with oven-roasted broccoli florets, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

467kcal
Protein
40.7g
Fat
18.4g
Carbs
44.8g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh, sliced

80g Canned White Beans, rinsed and drained

100g Broccoli florets

5g Nutritional Yeast

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a small amount of water or lemon juice and roast for 15-20 minutes until the edges are slightly browned.

  • 3

    While the broccoli roasts, heat a non-stick grill pan over medium-high heat and sear the tempeh strips for 3-4 minutes per side until charred grill marks appear.

  • 4

    In a small food processor or using a hand masher, combine the white beans, nutritional yeast, minced garlic, and a splash of warm water.

  • 5

    Process the bean mixture until it reaches a smooth and creamy consistency, then season with sea salt and black pepper to taste.

  • 6

    Spread the creamy white bean mash onto a plate and top with the grilled tempeh and roasted broccoli.

  • 7

    Finish the dish with a fresh squeeze of lemon juice over the top before serving.