Name: Grilled Tempeh with Herb-Roasted Vegetables and Edamame
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 120g Tempeh, sliced; 40g Shelled Edamame; 100g Zucchini, chopped; 50g Red Bell Pepper, sliced; 1/2 tsp Extra Virgin Olive Oil; 1/2 tsp Dried Oregano; 1/2 tbsp Lemon Juice; Pinch of Sea Salt and Black Pepper

Grilled Tempeh with Herb-Roasted Vegetables and Edamame

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

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Herb-Roasted Vegetables and Edamame

Marinated tempeh grilled until charred, served with herb-roasted zucchini and peppers and protein-rich edamame for a satisfying, nutty finish.

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NUTRITION

Protein

29.4g

Fat

17.8g

Carbs

20.7g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh, sliced

40g Shelled Edamame

100g Zucchini, chopped

50g Red Bell Pepper, sliced

1/2 tsp Extra Virgin Olive Oil

1/2 tsp Dried Oregano

1/2 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the chopped zucchini and red bell pepper with the olive oil, dried oregano, salt, and pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 15-18 minutes until tender and slightly browned.
4
While the vegetables roast, whisk the lemon juice with a splash of water and a pinch of salt to create a quick marinade for the tempeh.
5
Brush the tempeh slices with the marinade and place them on a preheated non-stick grill pan over medium-high heat.
6
Grill the tempeh for 3-4 minutes per side until distinct grill marks appear and the edges are golden.
7
Steam the shelled edamame in a small amount of water for 3 minutes until bright green and tender.
8
Arrange the grilled tempeh alongside the roasted vegetables and edamame on a plate to serve.