Herb-Grilled Tempeh with Garlic Spinach and White Beans

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

Herb-Grilled Tempeh with Garlic Spinach and White Beans

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Tempeh with Garlic Spinach and White Beans

Herb-marinated tempeh grilled until golden and served over a bed of garlicky sautéed spinach and creamy white beans.

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NUTRITION

457kcal
Protein
40.4g
Fat
22.4g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

175g Tempeh

1/3 cup Cannellini Beans

2 cups Fresh Spinach

1/2 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Slice the tempeh into thin strips and toss with dried oregano, thyme, salt, pepper, and half of the lemon juice.

  • 2

    Heat a non-stick grill pan or skillet over medium heat and lightly coat with a small portion of the olive oil.

  • 3

    Grill the tempeh for 4-5 minutes per side until golden brown and slightly crisp on the edges.

  • 4

    In a separate pan, sauté the minced garlic with the remaining oil until fragrant.

  • 5

    Add the drained white beans and fresh spinach to the pan, stirring until the spinach is wilted and the beans are warmed through.

  • 6

    Serve the grilled tempeh over the bean and spinach mixture, finishing with the remaining squeeze of lemon juice.

Herb-Grilled Tempeh with Garlic Spinach and White Beans

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

Herb-Grilled Tempeh with Garlic Spinach and White Beans

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Tempeh with Garlic Spinach and White Beans

Herb-marinated tempeh grilled until golden and served over a bed of garlicky sautéed spinach and creamy white beans.

NUTRITION

457kcal
Protein
40.4g
Fat
22.4g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

175g Tempeh

1/3 cup Cannellini Beans

2 cups Fresh Spinach

1/2 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Slice the tempeh into thin strips and toss with dried oregano, thyme, salt, pepper, and half of the lemon juice.

  • 2

    Heat a non-stick grill pan or skillet over medium heat and lightly coat with a small portion of the olive oil.

  • 3

    Grill the tempeh for 4-5 minutes per side until golden brown and slightly crisp on the edges.

  • 4

    In a separate pan, sauté the minced garlic with the remaining oil until fragrant.

  • 5

    Add the drained white beans and fresh spinach to the pan, stirring until the spinach is wilted and the beans are warmed through.

  • 6

    Serve the grilled tempeh over the bean and spinach mixture, finishing with the remaining squeeze of lemon juice.