Silky Black Bean and Tempeh Stir-Fry with Spinach and Bell Peppers

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

Silky Black Bean and Tempeh Stir-Fry with Spinach and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Silky Black Bean and Tempeh Stir-Fry with Spinach and Bell Peppers

Sautéed tempeh and black beans tossed with vibrant bell peppers and wilted spinach in a savory ginger-tamari glaze, finished with a toasted sesame aroma.

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NUTRITION

690kcal
Protein
57.4g
Fat
31.1g
Carbs
58.6g

SERVINGS

1 serving

INGREDIENTS

225g Tempeh, cubed

1/2 cup cooked Black Beans

2 cups Fresh Spinach

1 Red Bell Pepper, sliced

1 tsp Avocado Oil

2 tbsp Tamari

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

1 tsp Arrowroot Powder

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PREPARATION

  • 1

    Prepare the silky sauce by whisking together the tamari, grated ginger, minced garlic, arrowroot powder, and two tablespoons of water in a small bowl until smooth.

  • 2

    Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the cubed tempeh to the skillet and sauté for 5-7 minutes, turning occasionally, until all sides are golden brown and slightly crisp.

  • 4

    Toss in the sliced bell peppers and cook for another 3 minutes until they are tender-crisp.

  • 5

    Add the black beans to the pan and pour the sauce mixture over the ingredients.

  • 6

    Stir constantly for 1-2 minutes as the sauce bubbles and thickens into a glossy, silky glaze that coats the tempeh and beans.

  • 7

    Fold in the fresh spinach and stir for about 30-60 seconds until the leaves are just wilted but still vibrant green.

  • 8

    Remove from heat and serve immediately while the aromas are at their peak.

Silky Black Bean and Tempeh Stir-Fry with Spinach and Bell Peppers

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

Silky Black Bean and Tempeh Stir-Fry with Spinach and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Silky Black Bean and Tempeh Stir-Fry with Spinach and Bell Peppers

Sautéed tempeh and black beans tossed with vibrant bell peppers and wilted spinach in a savory ginger-tamari glaze, finished with a toasted sesame aroma.

NUTRITION

690kcal
Protein
57.4g
Fat
31.1g
Carbs
58.6g

SERVINGS

1 serving

INGREDIENTS

225g Tempeh, cubed

1/2 cup cooked Black Beans

2 cups Fresh Spinach

1 Red Bell Pepper, sliced

1 tsp Avocado Oil

2 tbsp Tamari

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

1 tsp Arrowroot Powder

PREPARATION

  • 1

    Prepare the silky sauce by whisking together the tamari, grated ginger, minced garlic, arrowroot powder, and two tablespoons of water in a small bowl until smooth.

  • 2

    Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the cubed tempeh to the skillet and sauté for 5-7 minutes, turning occasionally, until all sides are golden brown and slightly crisp.

  • 4

    Toss in the sliced bell peppers and cook for another 3 minutes until they are tender-crisp.

  • 5

    Add the black beans to the pan and pour the sauce mixture over the ingredients.

  • 6

    Stir constantly for 1-2 minutes as the sauce bubbles and thickens into a glossy, silky glaze that coats the tempeh and beans.

  • 7

    Fold in the fresh spinach and stir for about 30-60 seconds until the leaves are just wilted but still vibrant green.

  • 8

    Remove from heat and serve immediately while the aromas are at their peak.