Name: Umami Tempeh Coconut Amino Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Tempeh; 1 large Egg; 1 cup Kale; 1 tbsp Coconut aminos; 0.5 tsp Toasted sesame oil; 1 clove Garlic; 0.25 tsp Red pepper flakes; 1 tsp Rice vinegar; 0.13 tsp Sea salt; 0.13 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Umami Tempeh Coconut Amino Bowl

Pan-seared tempeh and a soft-boiled egg served over a bed of wilted garlicky kale, finished with a savory and sweet coconut amino glaze.

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NUTRITION

Protein

31.5g

Fat

21.2g

Carbs

21.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh

1 large Egg

1 cup Kale

1 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

1 clove Garlic

0.25 tsp Red pepper flakes

1 tsp Rice vinegar

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

1
Bring a small pot of water to a boil and cook the egg for 7 minutes, then transfer to an ice bath, peel, and halve.
2
Slice the tempeh into thin strips or small cubes.
3
Heat the toasted sesame oil in a non-stick skillet over medium heat.
4
Add the tempeh to the skillet and sear until golden brown and crispy on both sides.
5
Stir in the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
6
Add the kale and coconut aminos to the pan, tossing until the kale is wilted and the tempeh is well coated.
7
Splash in the rice vinegar to deglaze the pan and season with sea salt and black pepper.
8
Transfer the mixture to a shallow bowl and top with the halved soft-boiled egg.