Roasted Tempeh with Garlic Spinach and Chickpea Mash

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

Roasted Tempeh with Garlic Spinach and Chickpea Mash

YOUR SOLIN GENERATED RECIPE

Roasted Tempeh with Garlic Spinach and Chickpea Mash

Oven-roasted tempeh strips served over a savory garlic-infused chickpea mash and sautéed spinach, finished with a squeeze of zesty lemon.

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NUTRITION

349kcal
Protein
28.7g
Fat
13.1g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

0.5 cup Canned Chickpeas

2 cups Fresh Spinach

1 clove Garlic

1 tsp Tamari

1 tsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Slice the tempeh into thin strips and toss them in a small bowl with the tamari until evenly coated.

  • 3

    Spread the tempeh on the baking sheet and roast for 15 minutes until the edges are golden and slightly crisp.

  • 4

    While the tempeh roasts, place the drained chickpeas in a small saucepan with a tablespoon of water and heat over medium heat.

  • 5

    Mash the chickpeas with a fork or potato masher until they reach a creamy consistency, then stir in half of the lemon juice.

  • 6

    In a non-stick skillet, sauté the minced garlic and fresh spinach with a splash of water until the leaves are just wilted.

  • 7

    Plate the chickpea mash topped with the roasted tempeh and garlic spinach, finishing the dish with the remaining squeeze of zesty lemon.

Roasted Tempeh with Garlic Spinach and Chickpea Mash

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

Roasted Tempeh with Garlic Spinach and Chickpea Mash

YOUR SOLIN GENERATED RECIPE

Roasted Tempeh with Garlic Spinach and Chickpea Mash

Oven-roasted tempeh strips served over a savory garlic-infused chickpea mash and sautéed spinach, finished with a squeeze of zesty lemon.

NUTRITION

349kcal
Protein
28.7g
Fat
13.1g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

0.5 cup Canned Chickpeas

2 cups Fresh Spinach

1 clove Garlic

1 tsp Tamari

1 tsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Slice the tempeh into thin strips and toss them in a small bowl with the tamari until evenly coated.

  • 3

    Spread the tempeh on the baking sheet and roast for 15 minutes until the edges are golden and slightly crisp.

  • 4

    While the tempeh roasts, place the drained chickpeas in a small saucepan with a tablespoon of water and heat over medium heat.

  • 5

    Mash the chickpeas with a fork or potato masher until they reach a creamy consistency, then stir in half of the lemon juice.

  • 6

    In a non-stick skillet, sauté the minced garlic and fresh spinach with a splash of water until the leaves are just wilted.

  • 7

    Plate the chickpea mash topped with the roasted tempeh and garlic spinach, finishing the dish with the remaining squeeze of zesty lemon.