Tempeh Orzo Bowl with Chipotle Dressing
Looking for new ways to cook with tempeh? This high-protein orzo bowl with a creamy chipotle dressing tastes incredible. You don't taste the tempeh and it's easy to make ahead.
Servings: 5 servings
Calories: 572kcal
Ingredients
- 16 ounces mushrooms or 3 ounces (85g) dried porcini mushrooms
- 8 ounces orzo (preferably whole grain)
- 8 ounces tempeh (see notes for substitutes)
- 1 (15-ounce) can chickpeas or 1 ½ cups cooked
- Drizzle of extra-virgin olive oil
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons dried marjoram or oregano
- 1 teaspoon chipotle powder
- 2 cups sweet corn kernels frozen or fresh (optional)
- 1 bunch kale tough stems removed, chopped (about 4 cups)
For the Chipotle miso dressing:
- 1 to 2 chipotle peppers in adobo sauce finely chopped
- 1 tablespoon plus 1 teaspoon adobo liquid from canned chipotle peppers
- ¼ cup tahini
- 1 tablespoon plus 1 teaspoon mellow miso or white miso
- 1 tablespoon maple syrup or to taste
- 2 teaspoons vinegar (apple cider or rice vinegar)
- ¼ cup water
Instructions
- If using dried mushrooms, soak them according to the package directions. Drain.
- Cook the orzo according to the directions on the packet until al dente.
- Optional: Simmer the block of tempeh for 7 minutes to remove any bitter flavor. Drain and set aside to cool.
- Preheat the oven to 375ºF.
- Tempeh: Break the tempeh into large chunks and transfer them to a food processor. Pulse until crumbles form. Transfer the crumbles to a large rimmed nonstick baking sheet.
- Chickpeas: Transfer the chickpeas to the same unwashed canister of the food processor. Pulse until crumbles form. Transfer to the baking sheet with the tempeh. Drizzle with oil, and add the paprika, garlic powder, marjoram, chipotle powder, and salt to taste. Toss to coat evenly.
- Mushrooms: Transfer the mushrooms to the unwashed food processor and pulse until roughly chopped. Transfer the chopped mushrooms to a large nonstick baking sheet. Drizzle with oil and add salt to taste. Toss to coat.
- Corn: Transfer the corn to a large nonstick baking sheet. Toss with a drizzle of oil, a dash of paprika, chipotle powder, and salt to taste.
- Bake: Bake the tempeh chickpea mixture, mushrooms, and corn for about 25 minutes, or until golden brown.
- Meanwhile, make the dressing. Mince the chipotle peppers. In a medium bowl, mix the chopped peppers, adobo liquid, tahini, miso, maple syrup, vinegar, and water until smooth.
- Combine the crispy tempeh chickpea mixture, mushrooms, corn, kale, and the desired amount of orzo in a large bowl. Add the dressing to taste.
Notes
- To substitute tempeh - Substitute with one (14-ounce) block of pressed tofu, or 1 ¼ cup cooked lentils instead. Follow the recipe for tofu, but do not pulse if using lentils. Add the whole cooked lentils to the baking sheet with the pulsed chickpeas.
- Optional: I simmered the tempeh for 7 minutes beforehand to remove the bitterness. I placed the kale above the hot water of the simmering tempeh for a few minutes to slightly tenderize it before chopping.
- Kale: Use chopped raw kale, or lightly steam the kale before chopping.
- Storage: Refrigerate leftover Tempeh Orzo Bowl with a Creamy Chipotle Dressing in separate containers for up to 5 days.
Nutrition
Calories: 572kcal | Carbohydrates: 89g | Protein: 33g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 175mg | Potassium: 1154mg | Fiber: 15g | Sugar: 12g | Vitamin A: 4276IU | Vitamin C: 46mg | Calcium: 237mg | Iron: 7mg
