Main course

Pan-Seared Tempeh and Navy Beans Bowl

Name: Pan-Seared Tempeh and Navy Beans Bowl
Total time: 41 min
Ingredients: 1 bunch Savory; 2 piece Celery root; 1 bunch Kale; 1 piece Rutabaga; 132 g Navy beans; 5 g Salt; 37 ml Flaxseed oil; 235 g Tempeh; 5 g Caraway seed; 82 ml Caesar dressing

by Andrii M.

Cooking time41 min

Calories2,238 kcal / portion

Creation dateJul 29, 2026

Rating

Caesar dressing82 ml444 kcal
Caraway seed5 g17 kcal
Celery root2 piece336 kcal
Flaxseed oil37 ml327 kcal
Kale1 bunch53 kcal
Navy beans132 g445 kcal
Rutabaga1 piece111 kcal
Salt5 g0 kcal
Savory1 bunch54 kcal
Tempeh235 g451 kcal

Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.

Description

Tender tempeh paired with kale, celery root and rutabaga and navy beans, finished with savory and a hit of caraway seed. 1. Pat the tempeh dry and season with salt, caraway seed. 2. Heat flaxseed oil in a heavy pan and sauté the tempeh until it develops a deep golden crust, about 16 minutes. 3. Add kale, celery root and rutabaga to the pan and cook until just tender, stirring in savory for fragrance. 4. Cook the navy beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of caesar dressing before serving hot.

Allergens

CelerySoybeansEggsFish