Name: Creamy White Bean and Tempeh Skillet with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 160g Tempeh, crumbled; 0.5 cup Cannellini Beans, rinsed; 2 cups Baby Spinach; 2 tbsp Nutritional Yeast; 0.25 cup Unsweetened Almond Milk; 1 clove Garlic, minced; 1 tbsp Lemon Juice

Creamy White Bean and Tempeh Skillet with Spinach

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

YOUR SOLIN GENERATED RECIPE

Creamy White Bean and Tempeh Skillet with Spinach

Pan-seared tempeh and cannellini beans simmered in a velvety garlic-herb sauce with wilted spinach and a bright squeeze of lemon.

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NUTRITION

Protein

45.2g

Fat

19.6g

Carbs

41.8g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh, crumbled

0.5 cup Cannellini Beans, rinsed

2 cups Baby Spinach

2 tbsp Nutritional Yeast

0.25 cup Unsweetened Almond Milk

1 clove Garlic, minced

1 tbsp Lemon Juice

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PREPARATION

1
Crumble the tempeh into small bite-sized pieces.
2
Heat a non-stick skillet over medium-high heat and add the crumbled tempeh, searing until golden brown on all sides.
3
Add the minced garlic and rinsed cannellini beans to the skillet, stirring for 2 minutes until fragrant.
4
Lower the heat to medium and pour in the almond milk and nutritional yeast, stirring constantly to create a smooth, creamy sauce.
5
Add the baby spinach to the pan and toss gently until the leaves are just wilted.
6
Remove from heat and stir in the fresh lemon juice before serving warm.