Crispy Sweet Potato and Tempeh Stir-Fry with Mixed Vegetables

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

Crispy Sweet Potato and Tempeh Stir-Fry with Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Tempeh Stir-Fry with Mixed Vegetables

Pan-seared tempeh and roasted sweet potatoes tossed with vibrant broccoli and peppers in a savory peanut-barbecue glaze, finished with a satisfyingly toasted crunch.

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NUTRITION

543kcal
Protein
40.7g
Fat
23.6g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

165g Tempeh, cubed

100g Sweet Potato, cubed

100g Broccoli florets

50g Red Bell Pepper, sliced

10g Natural Peanut Butter

15g Vegan Barbecue Sauce

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Steam the cubed sweet potatoes until just tender, then set aside.

  • 2

    Slice the tempeh into bite-sized cubes and pan-sear in a non-stick skillet until the edges are golden and crispy.

  • 3

    Add the steamed sweet potatoes to the skillet with the tempeh, allowing them to develop a light crust.

  • 4

    Toss in the broccoli florets and sliced bell peppers, sautéing until the vegetables are bright and crisp-tender.

  • 5

    In a small bowl, whisk together the peanut butter, barbecue sauce, and a splash of water to create a smooth glaze.

  • 6

    Pour the sauce over the stir-fry and toss well to coat every ingredient evenly.

  • 7

    Serve immediately while the glaze is warm and the tempeh is perfectly toasted.

Crispy Sweet Potato and Tempeh Stir-Fry with Mixed Vegetables

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

Crispy Sweet Potato and Tempeh Stir-Fry with Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Tempeh Stir-Fry with Mixed Vegetables

Pan-seared tempeh and roasted sweet potatoes tossed with vibrant broccoli and peppers in a savory peanut-barbecue glaze, finished with a satisfyingly toasted crunch.

NUTRITION

543kcal
Protein
40.7g
Fat
23.6g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

165g Tempeh, cubed

100g Sweet Potato, cubed

100g Broccoli florets

50g Red Bell Pepper, sliced

10g Natural Peanut Butter

15g Vegan Barbecue Sauce

PREPARATION

  • 1

    Steam the cubed sweet potatoes until just tender, then set aside.

  • 2

    Slice the tempeh into bite-sized cubes and pan-sear in a non-stick skillet until the edges are golden and crispy.

  • 3

    Add the steamed sweet potatoes to the skillet with the tempeh, allowing them to develop a light crust.

  • 4

    Toss in the broccoli florets and sliced bell peppers, sautéing until the vegetables are bright and crisp-tender.

  • 5

    In a small bowl, whisk together the peanut butter, barbecue sauce, and a splash of water to create a smooth glaze.

  • 6

    Pour the sauce over the stir-fry and toss well to coat every ingredient evenly.

  • 7

    Serve immediately while the glaze is warm and the tempeh is perfectly toasted.