Name: Sauteed Tempeh and Avocado Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz Organic tempeh; 0.5 tbsp Extra virgin olive oil; 1 cup Cremini mushrooms; 2 cup Curly kale; 1 tbsp Coconut aminos; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 whole Avocado; 3 tbsp Hemp hearts; 2 tbsp Raw pumpkin seeds; 1 tbsp Nutritional yeast

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

YOUR SOLIN GENERATED RECIPE

Sauteed Tempeh and Avocado Power Bowl

Sautéed tempeh cubes and sliced avocado nestled on a bed of garlicky kale and mushrooms, topped with a satisfyingly crunchy blend of hemp and pumpkin seeds.

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NUTRITION

Protein

81.0g

Fat

74.4g

Carbs

58.2g

SERVINGS

1 serving

INGREDIENTS

10 oz Organic tempeh

0.5 tbsp Extra virgin olive oil

1 cup Cremini mushrooms

2 cup Curly kale

1 tbsp Coconut aminos

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 whole Avocado

3 tbsp Hemp hearts

2 tbsp Raw pumpkin seeds

1 tbsp Nutritional yeast

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PREPARATION

1
Slice the organic tempeh into 1/2-inch cubes to ensure even browning.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3
Add the tempeh cubes to the skillet and sauté for 5-7 minutes, turning occasionally until golden brown and crispy on all sides.
4
Toss in the sliced cremini mushrooms and continue to cook for 3 minutes until they release their moisture and soften.
5
Add the chopped curly kale, coconut aminos, garlic powder, sea salt, and black pepper to the pan.
6
Sauté for an additional 2-3 minutes until the kale is wilted and vibrant green.
7
Transfer the sautéed mixture to a large serving bowl.
8
Top the bowl with sliced avocado, hemp hearts, raw pumpkin seeds, and a final sprinkle of nutritional yeast for a savory finish.