Name: Cucumber Tempeh Bowl with Peanut Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz tempeh; 0.5 tbsp peanut butter; 1 tbsp tamari; 0.25 tsp sesame oil; 1 tbsp rice vinegar; 1 tsp fresh ginger; 1 cup cucumber; 0.5 cup carrots; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp avocado oil; 1 tbsp green onions; 0.5 tsp sesame seeds

Cucumber Tempeh Bowl with Peanut Dressing

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

YOUR SOLIN GENERATED RECIPE

Cucumber Tempeh Bowl with Peanut Dressing

Pan-seared tempeh cubes glazed in a creamy peanut sauce and served over a bed of crisp cucumbers and vibrant shredded carrots.

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NUTRITION

Protein

35.9g

Fat

25.9g

Carbs

31.6g

SERVINGS

1 serving

INGREDIENTS

6 oz tempeh

0.5 tbsp peanut butter

1 tbsp tamari

0.25 tsp sesame oil

1 tbsp rice vinegar

1 tsp fresh ginger

1 cup cucumber

0.5 cup carrots

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp avocado oil

1 tbsp green onions

0.5 tsp sesame seeds

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PREPARATION

1
Slice the tempeh into bite-sized cubes and season evenly with sea salt and black pepper.
2
In a small mixing bowl, whisk together the peanut butter, tamari, rice vinegar, sesame oil, and grated fresh ginger until the dressing is smooth.
3
Heat the avocado oil in a large non-stick skillet over medium-high heat.
4
Add the tempeh cubes to the skillet and sear for 3 to 4 minutes per side until they are golden brown and crispy.
5
Reduce the heat to low and pour half of the peanut dressing over the tempeh, tossing for 1 minute to ensure each cube is well-coated and glazed.
6
Thinly slice the cucumber and place it in a serving bowl along with the shredded carrots.
7
Top the fresh vegetables with the warm glazed tempeh, drizzle with the remaining peanut dressing, and garnish with sliced green onions and sesame seeds.