Crispy Tempeh and Roasted Sweet Potato Salad with Toasted Pumpkin Seeds

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

Crispy Tempeh and Roasted Sweet Potato Salad with Toasted Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Roasted Sweet Potato Salad with Toasted Pumpkin Seeds

Pan-seared hemp tempeh and roasted sweet potatoes served over fresh baby spinach, finished with a sprinkle of crunchy toasted pumpkin seeds.

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NUTRITION

371kcal
Protein
31.3g
Fat
17.4g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

115g Hemp Tempeh

35g Sweet Potato

60g Baby Spinach

15g Nutritional Yeast

5g Pumpkin Seeds

5ml Coconut Aminos

15ml Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Dice the sweet potato into small half-inch cubes and roast for 20 minutes until tender and lightly browned.

  • 3

    Slice the hemp tempeh into thin strips and toss them in a bowl with the coconut aminos and nutritional yeast until evenly coated.

  • 4

    Heat a non-stick skillet over medium heat and sear the tempeh strips for 3-4 minutes per side until the edges are golden and crispy.

  • 5

    In the same skillet, briefly toast the pumpkin seeds for 1-2 minutes until they become fragrant and slightly puffed.

  • 6

    Place the fresh baby spinach in a large serving bowl and arrange the roasted sweet potatoes and crispy tempeh on top.

  • 7

    Drizzle the entire salad with fresh lemon juice and garnish with the toasted pumpkin seeds before serving.

Crispy Tempeh and Roasted Sweet Potato Salad with Toasted Pumpkin Seeds

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

Crispy Tempeh and Roasted Sweet Potato Salad with Toasted Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Roasted Sweet Potato Salad with Toasted Pumpkin Seeds

Pan-seared hemp tempeh and roasted sweet potatoes served over fresh baby spinach, finished with a sprinkle of crunchy toasted pumpkin seeds.

NUTRITION

371kcal
Protein
31.3g
Fat
17.4g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

115g Hemp Tempeh

35g Sweet Potato

60g Baby Spinach

15g Nutritional Yeast

5g Pumpkin Seeds

5ml Coconut Aminos

15ml Lemon Juice

PREPARATION

  • 1

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

  • 2

    Dice the sweet potato into small half-inch cubes and roast for 20 minutes until tender and lightly browned.

  • 3

    Slice the hemp tempeh into thin strips and toss them in a bowl with the coconut aminos and nutritional yeast until evenly coated.

  • 4

    Heat a non-stick skillet over medium heat and sear the tempeh strips for 3-4 minutes per side until the edges are golden and crispy.

  • 5

    In the same skillet, briefly toast the pumpkin seeds for 1-2 minutes until they become fragrant and slightly puffed.

  • 6

    Place the fresh baby spinach in a large serving bowl and arrange the roasted sweet potatoes and crispy tempeh on top.

  • 7

    Drizzle the entire salad with fresh lemon juice and garnish with the toasted pumpkin seeds before serving.