Grilled Tempeh Salad with Roasted Sweet Potato and Quinoa

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

Grilled Tempeh Salad with Roasted Sweet Potato and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Salad with Roasted Sweet Potato and Quinoa

A vibrant bowl of grilled tempeh and roasted sweet potatoes over quinoa and fresh spinach, finished with a squeeze of zesty lemon and toasted cumin.

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NUTRITION

363kcal
Protein
30.1g
Fat
15.9g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh, sliced

70g Shelled Edamame

35g Cooked Quinoa

30g Roasted Sweet Potato cubes

40g Fresh Baby Spinach

1 tablespoon Lemon Juice

Toasted Cumin and Sea Salt to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and roast the cubed sweet potatoes until they are tender and slightly caramelized.

  • 2

    Steam the tempeh slices for 10 minutes to remove any bitterness and soften the texture.

  • 3

    Heat a grill pan over medium-high heat and sear the steamed tempeh until dark grill marks appear on both sides.

  • 4

    Lightly steam the edamame until bright green and tender, then set aside.

  • 5

    Place the fresh baby spinach in a large bowl as a base.

  • 6

    Add the cooked quinoa, roasted sweet potatoes, and edamame on top of the spinach.

  • 7

    Arrange the grilled tempeh slices over the salad.

  • 8

    Drizzle the entire bowl with fresh lemon juice and season with a pinch of toasted cumin and sea salt.

Grilled Tempeh Salad with Roasted Sweet Potato and Quinoa

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

Grilled Tempeh Salad with Roasted Sweet Potato and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Salad with Roasted Sweet Potato and Quinoa

A vibrant bowl of grilled tempeh and roasted sweet potatoes over quinoa and fresh spinach, finished with a squeeze of zesty lemon and toasted cumin.

NUTRITION

363kcal
Protein
30.1g
Fat
15.9g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh, sliced

70g Shelled Edamame

35g Cooked Quinoa

30g Roasted Sweet Potato cubes

40g Fresh Baby Spinach

1 tablespoon Lemon Juice

Toasted Cumin and Sea Salt to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and roast the cubed sweet potatoes until they are tender and slightly caramelized.

  • 2

    Steam the tempeh slices for 10 minutes to remove any bitterness and soften the texture.

  • 3

    Heat a grill pan over medium-high heat and sear the steamed tempeh until dark grill marks appear on both sides.

  • 4

    Lightly steam the edamame until bright green and tender, then set aside.

  • 5

    Place the fresh baby spinach in a large bowl as a base.

  • 6

    Add the cooked quinoa, roasted sweet potatoes, and edamame on top of the spinach.

  • 7

    Arrange the grilled tempeh slices over the salad.

  • 8

    Drizzle the entire bowl with fresh lemon juice and season with a pinch of toasted cumin and sea salt.