What to serve with Tempeh, Spinach & Potato Plate?

Teriyaki Chicken Quinoa Bowl, Greek Chicken Couscous Bowl, or Chicken Burrito Bowl. Those sit in the same style as Tempeh, Spinach & Potato Plate and keep the grocery list from exploding.

Is Tempeh, Spinach & Potato Plate good for a weeknight?

25 minutes, start to plate. That is the kind of meal you cook the night you eat it, not Sunday.

Is Tempeh, Spinach & Potato Plate vegan?

Yes. Tempeh, Spinach & Potato Plate is vegan.

Is Tempeh, Spinach & Potato Plate vegetarian?

Yes. Tempeh, Spinach & Potato Plate is vegetarian.

Tempeh, Spinach & Potato Plate — $3.89 a serving

Name: Tempeh, Spinach & Potato Plate
Cook time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 130 g tempeh; ½ cup baby potatoes; 2⅔ cups spinach; ¼ lemon; 2 tsp olive oil; ⅓ tsp smoked paprika

$3.89 a serving · 25 min

Under 30 min
One pan
Vegan
Gluten-free
Dairy-free
Nut-free
Low carb
High protein
Diabetic-friendly
PCOS-friendly
Heart-healthy
Anti-inflammatory
IBS / Low-FODMAP
Tofu

Cost is the ingredients you actually use. About $21.39 if you cook for four.

Calories: 410 kcal
Protein: 30g
Carbs: 28g
Fat: 24g

Ingredients

For one serving, in kitchen measures, grouped the way the store is laid out.

Produce

Tempeh130 g
Baby potatoes½ cup
Spinach2⅔ cups
Lemons¼

Pantry

Olive oil2 tsp

Spices

Smoked paprika⅓ tsp

How to cook it

1
Boil the halved potatoes for 12 minutes and drain.
2
Slice the tempeh and fry with the potatoes in the oil for 6 minutes until golden, then dust with paprika.
3
Add the spinach and toss until it wilts.
4
Season and finish with a squeeze of lemon.