Herb-Roasted Tempeh with Garlic Spinach and Quinoa

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

Herb-Roasted Tempeh with Garlic Spinach and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Garlic Spinach and Quinoa

Herb-roasted tempeh cubes served over garlic-sautéed spinach and fluffy quinoa, finished with a squeeze of lemon and toasted nutritional yeast.

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NUTRITION

424kcal
Protein
39.6g
Fat
16g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh, cubed

10g Nutritional Yeast

200g Fresh Spinach

30g Cooked Quinoa

1 clove Garlic, minced

1 tablespoon Lemon Juice

Dried Thyme and Rosemary to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed tempeh with dried thyme, rosemary, and half of the lemon juice until evenly coated.

  • 3

    Spread the tempeh on the baking sheet and roast for 18-20 minutes until golden brown and slightly firm.

  • 4

    While the tempeh roasts, heat a non-stick skillet over medium heat and add the minced garlic with a splash of water.

  • 5

    Add the fresh spinach to the skillet and sauté until the leaves are completely wilted.

  • 6

    Stir the cooked quinoa and nutritional yeast into the spinach, mixing well until the yeast creates a savory coating.

  • 7

    Transfer the spinach and quinoa mixture to a plate and top with the herb-roasted tempeh cubes.

  • 8

    Drizzle the remaining lemon juice over the dish before serving.

Herb-Roasted Tempeh with Garlic Spinach and Quinoa

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

Herb-Roasted Tempeh with Garlic Spinach and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Garlic Spinach and Quinoa

Herb-roasted tempeh cubes served over garlic-sautéed spinach and fluffy quinoa, finished with a squeeze of lemon and toasted nutritional yeast.

NUTRITION

424kcal
Protein
39.6g
Fat
16g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh, cubed

10g Nutritional Yeast

200g Fresh Spinach

30g Cooked Quinoa

1 clove Garlic, minced

1 tablespoon Lemon Juice

Dried Thyme and Rosemary to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed tempeh with dried thyme, rosemary, and half of the lemon juice until evenly coated.

  • 3

    Spread the tempeh on the baking sheet and roast for 18-20 minutes until golden brown and slightly firm.

  • 4

    While the tempeh roasts, heat a non-stick skillet over medium heat and add the minced garlic with a splash of water.

  • 5

    Add the fresh spinach to the skillet and sauté until the leaves are completely wilted.

  • 6

    Stir the cooked quinoa and nutritional yeast into the spinach, mixing well until the yeast creates a savory coating.

  • 7

    Transfer the spinach and quinoa mixture to a plate and top with the herb-roasted tempeh cubes.

  • 8

    Drizzle the remaining lemon juice over the dish before serving.