YOUR SOLIN GENERATED RECIPE
Lentil and Vegetable Power Bowl
Steamed tempeh and hearty lentils tossed with vibrant edamame and wilted spinach in a zesty, oil-free nutritional yeast dressing for a savory and satisfying finish.
INGREDIENTS
0.5 cup cooked brown lentils
2 oz organic tempeh
0.25 cup shelled edamame
2 cup fresh baby spinach
0.5 cup diced red bell pepper
1 tbsp nutritional yeast
1 tbsp fresh lemon juice
0.25 cup low-sodium vegetable broth
0.5 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.13 tsp black pepper
PREPARATION
Crumble the tempeh into small pieces and place in a steamer basket over boiling water for 10 minutes to soften and remove any bitterness.
In a large non-stick skillet, add 2 tablespoons of the vegetable broth and sauté the diced red bell pepper over medium heat until tender-crisp.
Add the steamed tempeh, cooked lentils, and shelled edamame to the skillet, stirring gently to combine and heat through.
Stir in the baby spinach and allow it to wilt slightly from the residual heat of the other ingredients.
In a small bowl, whisk together the nutritional yeast, lemon juice, garlic powder, onion powder, sea salt, black pepper, and the remaining vegetable broth to create a smooth, oil-free dressing.
Pour the dressing over the lentil and vegetable mixture, tossing well to coat every ingredient evenly.
Transfer the mixture to a large bowl and serve immediately while warm.