Crispy Tempeh and Edamame Power Salad with Lemon-Tahini Dressing

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

Crispy Tempeh and Edamame Power Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Edamame Power Salad with Lemon-Tahini Dressing

Pan-seared tempeh and steamed edamame tossed with massaged kale and a lemon-pea protein dressing, featuring a nutty toasted finish.

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NUTRITION

449kcal
Protein
43.8g
Fat
20.2g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

100g Shelled Edamame

2 cups Raw Kale

9g Pea Protein Powder

1 tsp Tahini

1 tbsp Lemon Juice

0.5 cup Cucumber

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PREPARATION

  • 1

    Steam the shelled edamame until bright green and tender.

  • 2

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

  • 3

    Whisk the tahini, lemon juice, and pea protein powder in a small bowl with a tablespoon of warm water until smooth.

  • 4

    Place the chopped kale in a large mixing bowl and massage with a pinch of sea salt until the leaves are dark and tender.

  • 5

    Add the sliced cucumber, steamed edamame, and warm tempeh to the bowl.

  • 6

    Pour the dressing over the salad and toss thoroughly to ensure every leaf is coated.

Crispy Tempeh and Edamame Power Salad with Lemon-Tahini Dressing

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

Crispy Tempeh and Edamame Power Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Edamame Power Salad with Lemon-Tahini Dressing

Pan-seared tempeh and steamed edamame tossed with massaged kale and a lemon-pea protein dressing, featuring a nutty toasted finish.

NUTRITION

449kcal
Protein
43.8g
Fat
20.2g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

100g Shelled Edamame

2 cups Raw Kale

9g Pea Protein Powder

1 tsp Tahini

1 tbsp Lemon Juice

0.5 cup Cucumber

PREPARATION

  • 1

    Steam the shelled edamame until bright green and tender.

  • 2

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

  • 3

    Whisk the tahini, lemon juice, and pea protein powder in a small bowl with a tablespoon of warm water until smooth.

  • 4

    Place the chopped kale in a large mixing bowl and massage with a pinch of sea salt until the leaves are dark and tender.

  • 5

    Add the sliced cucumber, steamed edamame, and warm tempeh to the bowl.

  • 6

    Pour the dressing over the salad and toss thoroughly to ensure every leaf is coated.