Recipe description
June 21, 2026
Tempeh with kale and potato
Tempeh with kale and potato: a fiber-rich, gut-friendly meal
Plant Based
High Fiber
90%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: soy, tree_nut
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from kale and potato and tempeh.
- Uses fermented tempeh for gut-friendly protein.
- Colorful vegetables provide polyphenols and nutrition for balanced meals.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Tempeh
6
slice
Potato
3
piece
Kale
4
cup
Oil, olive
2
tablespoon
Onion
1
piece
Garlic
2
piece
Soy sauce
6
teaspoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Lemon
0.5
piece
Instructions
1
Wash and peel the potatoes, then cut them into cubes.
2
In a skillet, heat olive oil over medium heat.
3
Add the cubed potatoes to the skillet and sauté until golden and tender, about 10-12 minutes.
4
Meanwhile, slice the tempeh and add it to the skillet, cooking until browned, about 5 minutes.
5
Add the chopped kale to the skillet and cook until wilted, about 3-4 minutes.
6
Season with salt and black pepper to taste, then serve warm.
More Recipes For Your Gut
Nutrition
420 kcal
Calories
22 g
Protein
40 g
Carbohydrates
7 g
Fiber
3 g
Sugar
12 g
Fat
1 g
Saturated fat
0.9 g
Salt
FAQ
Is tempeh a good protein source for this dish?
Yes. Tempeh is a good plant-based protein source and provides fiber; pairing with a grain adds extra protein if needed.
Is this recipe suitable for vegetarians or vegans?
Yes. It's fully plant-based and dairy-free.
Can I make this gluten-free?
Gluten can come from tempeh and from soy sauces or marinades. Use certified gluten-free tempeh and gluten-free sauces; check the label.
How can I cook the tempeh to get it crisp?
Slice the tempeh, toss with a little oil or marinade, and cook in a skillet over medium heat until browned on both sides, or roast on a sheet pan.
Can I prepare this in advance or for meal prep?
Yes. Cook components ahead and store separately in the fridge for up to 3–4 days; reheat gently before serving.
What gut-friendly nutrients does this dish offer?
Tempeh provides fermentation-derived nutrients and soy-based nutrients; kale and potato add fiber and micronutrients; together they support gut health.
How should I store leftovers?
Cool promptly, store in an airtight container in the fridge for up to 3–4 days; reheat gently.
Can I customize with other vegetables or add grains?
Yes. Swap in other vegetables or greens and serve with rice, quinoa, or other grains.
What should I do if I have a soy allergy?
Tempeh is soy-based. If you have a soy allergy, replace tempeh with a non-soy protein such as lentils or chickpeas and adjust cooking time.
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