Lentil Tempeh Curry Bowl with Roasted Cauliflower

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

Lentil Tempeh Curry Bowl with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Lentil Tempeh Curry Bowl with Roasted Cauliflower

Simmered red lentils and seared tempeh cubes served over golden roasted cauliflower with a squeeze of zesty lime.

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NUTRITION

447kcal
Protein
39.3g
Fat
14.8g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

120g Cooked Red Lentils

150g Cauliflower florets

30g Fresh Spinach

25g Yellow Onion

1 clove Garlic

5g Fresh Ginger

1 tsp Curry Powder

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F and toss cauliflower florets with curry powder and a splash of water.

  • 2

    Roast cauliflower for 20 minutes until edges are golden and tender.

  • 3

    In a non-stick pan, sauté diced onion, minced garlic, and grated ginger until fragrant.

  • 4

    Add cubed tempeh to the pan and sear until lightly browned on all sides.

  • 5

    Stir in cooked red lentils and a splash of vegetable broth to create a thick curry consistency.

  • 6

    Fold in fresh spinach until wilted and season with a pinch of salt and lemon juice.

  • 7

    Assemble the bowl by layering the lentil-tempeh mixture with the roasted cauliflower.

Lentil Tempeh Curry Bowl with Roasted Cauliflower

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

Lentil Tempeh Curry Bowl with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Lentil Tempeh Curry Bowl with Roasted Cauliflower

Simmered red lentils and seared tempeh cubes served over golden roasted cauliflower with a squeeze of zesty lime.

NUTRITION

447kcal
Protein
39.3g
Fat
14.8g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

120g Cooked Red Lentils

150g Cauliflower florets

30g Fresh Spinach

25g Yellow Onion

1 clove Garlic

5g Fresh Ginger

1 tsp Curry Powder

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F and toss cauliflower florets with curry powder and a splash of water.

  • 2

    Roast cauliflower for 20 minutes until edges are golden and tender.

  • 3

    In a non-stick pan, sauté diced onion, minced garlic, and grated ginger until fragrant.

  • 4

    Add cubed tempeh to the pan and sear until lightly browned on all sides.

  • 5

    Stir in cooked red lentils and a splash of vegetable broth to create a thick curry consistency.

  • 6

    Fold in fresh spinach until wilted and season with a pinch of salt and lemon juice.

  • 7

    Assemble the bowl by layering the lentil-tempeh mixture with the roasted cauliflower.