Herb-Roasted Tempeh with Garlic Green Beans and Sweet Potato Mash

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

Herb-Roasted Tempeh with Garlic Green Beans and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Garlic Green Beans and Sweet Potato Mash

Savory tempeh roasted with fresh herbs, served alongside tender garlic green beans and a creamy sweet potato mash with a hint of toasted rosemary.

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NUTRITION

380kcal
Protein
24.7g
Fat
16.9g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

3.9 ounces Tempeh

1 cup Green Beans

0.5 cup Sweet Potato Mash

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Dried Rosemary

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PREPARATION

  • 1

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

  • 2

    Slice tempeh into strips and toss with half the olive oil and dried rosemary.

  • 3

    Peel and cube the sweet potato, then boil in water until tender, about 15 minutes.

  • 4

    Place tempeh on the baking sheet and roast for 15-20 minutes until edges are golden.

  • 5

    While roasting, sauté green beans in a pan with the remaining olive oil and minced garlic until crisp-tender.

  • 6

    Drain sweet potatoes and mash until smooth, seasoning with a pinch of salt and pepper.

  • 7

    Plate the roasted tempeh over the sweet potato mash with the garlic green beans on the side.

Herb-Roasted Tempeh with Garlic Green Beans and Sweet Potato Mash

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

Herb-Roasted Tempeh with Garlic Green Beans and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Garlic Green Beans and Sweet Potato Mash

Savory tempeh roasted with fresh herbs, served alongside tender garlic green beans and a creamy sweet potato mash with a hint of toasted rosemary.

NUTRITION

380kcal
Protein
24.7g
Fat
16.9g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

3.9 ounces Tempeh

1 cup Green Beans

0.5 cup Sweet Potato Mash

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Dried Rosemary

PREPARATION

  • 1

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

  • 2

    Slice tempeh into strips and toss with half the olive oil and dried rosemary.

  • 3

    Peel and cube the sweet potato, then boil in water until tender, about 15 minutes.

  • 4

    Place tempeh on the baking sheet and roast for 15-20 minutes until edges are golden.

  • 5

    While roasting, sauté green beans in a pan with the remaining olive oil and minced garlic until crisp-tender.

  • 6

    Drain sweet potatoes and mash until smooth, seasoning with a pinch of salt and pepper.

  • 7

    Plate the roasted tempeh over the sweet potato mash with the garlic green beans on the side.