Herb-Roasted Tempeh with Garlic Spinach and Roasted Sweet Potato

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 Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Garlic Spinach and Roasted Sweet Potato

Sheet-pan roasted tempeh and sweet potatoes seasoned with fragrant herbs, paired with garlic-sautéed spinach for a savory, earthy finish.

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NUTRITION

376kcal
Protein
27.2g
Fat
18.9g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

4.6 ounces Tempeh

0.5 cup cubed Sweet Potato

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

0.5 teaspoon Dried Rosemary and Thyme

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PREPARATION

  • 1

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

  • 2

    Cut the tempeh and sweet potato into bite-sized cubes and place them in a mixing bowl.

  • 3

    Toss the cubes with half of the olive oil, dried rosemary, thyme, salt, and pepper until evenly coated.

  • 4

    Spread the mixture in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender.

  • 5

    While roasting, heat the remaining olive oil in a skillet over medium heat and add minced garlic.

  • 6

    Add the fresh spinach to the skillet and sauté for 2-3 minutes until just wilted.

  • 7

    Serve the roasted tempeh and sweet potatoes over the warm bed of garlic spinach.

Herb-Roasted Tempeh with Garlic Spinach and Roasted Sweet Potato

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 Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Garlic Spinach and Roasted Sweet Potato

Sheet-pan roasted tempeh and sweet potatoes seasoned with fragrant herbs, paired with garlic-sautéed spinach for a savory, earthy finish.

NUTRITION

376kcal
Protein
27.2g
Fat
18.9g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

4.6 ounces Tempeh

0.5 cup cubed Sweet Potato

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

0.5 teaspoon Dried Rosemary and Thyme

PREPARATION

  • 1

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

  • 2

    Cut the tempeh and sweet potato into bite-sized cubes and place them in a mixing bowl.

  • 3

    Toss the cubes with half of the olive oil, dried rosemary, thyme, salt, and pepper until evenly coated.

  • 4

    Spread the mixture in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender.

  • 5

    While roasting, heat the remaining olive oil in a skillet over medium heat and add minced garlic.

  • 6

    Add the fresh spinach to the skillet and sauté for 2-3 minutes until just wilted.

  • 7

    Serve the roasted tempeh and sweet potatoes over the warm bed of garlic spinach.