Grilled Tempeh with Roasted Broccoli and Garlic 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 Garlic White Bean Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Roasted Broccoli and Garlic White Bean Mash

Smoky grilled tempeh served over a creamy garlic-infused white bean mash with tender roasted broccoli florets, finished with a bright and zesty lemon squeeze.

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NUTRITION

497kcal
Protein
42.0g
Fat
21.8g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

120g Cannellini Beans

150g Broccoli florets

1 tsp Extra Virgin Olive Oil

10g Tamari

1 clove Garlic

Fresh lemon juice to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then spread on a baking sheet and roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Slice the tempeh into 1/2-inch thick strips and marinate in the tamari for 5 minutes.

  • 4

    Heat a grill pan or non-stick skillet over medium-high heat and cook the tempeh for 3-4 minutes per side until golden brown grill marks appear.

  • 5

    In a small saucepan, combine the rinsed cannellini beans, minced garlic, and a splash of water or vegetable broth. Heat through for 5 minutes.

  • 6

    Remove the beans from heat, add the remaining olive oil, and mash with a fork or immersion blender until creamy and smooth.

  • 7

    Spread the garlic white bean mash onto a plate, top with the grilled tempeh and roasted broccoli, and finish with a generous squeeze of fresh lemon juice.

Grilled Tempeh with Roasted Broccoli and Garlic 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 Garlic White Bean Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Roasted Broccoli and Garlic White Bean Mash

Smoky grilled tempeh served over a creamy garlic-infused white bean mash with tender roasted broccoli florets, finished with a bright and zesty lemon squeeze.

NUTRITION

497kcal
Protein
42.0g
Fat
21.8g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

120g Cannellini Beans

150g Broccoli florets

1 tsp Extra Virgin Olive Oil

10g Tamari

1 clove Garlic

Fresh lemon juice to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then spread on a baking sheet and roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Slice the tempeh into 1/2-inch thick strips and marinate in the tamari for 5 minutes.

  • 4

    Heat a grill pan or non-stick skillet over medium-high heat and cook the tempeh for 3-4 minutes per side until golden brown grill marks appear.

  • 5

    In a small saucepan, combine the rinsed cannellini beans, minced garlic, and a splash of water or vegetable broth. Heat through for 5 minutes.

  • 6

    Remove the beans from heat, add the remaining olive oil, and mash with a fork or immersion blender until creamy and smooth.

  • 7

    Spread the garlic white bean mash onto a plate, top with the grilled tempeh and roasted broccoli, and finish with a generous squeeze of fresh lemon juice.