Piri Piri Tempeh with Farro & Arugula Citrus Salad

Piri Piri Tempeh

with Farro & Arugula Citrus Salad

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dinner

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
430
FAT
10g
CARBOHYDRATES
76g
PROTEIN
29g

MAIN INGREDIENTS

  1. ½ cup farro
  2. 8 oz tempeh
  3. 1 red bell pepper
  4. 1 shallot
  5. 3 garlic cloves
  6. 2 oz Castelvetrano olives
  7. 1 Thai chile
  8. ½ oz fresh mint
  9. 1 orange
  10. 1 tbsp smoked paprika
  11. 2 tbsp sherry vinegar
  12. 4 oz baby arugula
  13. 3 tbsp olive oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Small saucepan
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the farro
Place a small saucepan over medium-high heat with the farro. Toast, stirring occasionally, until aromatic and lightly browned, about 1 to 3 minutes. Cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, about 18 to 20 minutes. Drain and return the grains to the saucepan, off of the heat. Cover to keep warm.
2
Prepare the produce
Dice the tempeh into 1 inch pieces. Trim, deseed, and dice the red bell pepper into 1 inch pieces. Peel and mince the shallot and garlic. Check the Castelvetrano olives for pits, then roughly chop. Destem and mince the Thai chile. Pick the mint leaves from their stems and roughly chop.
3
Supreme the orange
Supreme the orange by trimming the ends and cutting away the peel and white pith. Working over a medium bowl, remove the segments and drop them into the bowl. Transfer the orange segments to a cutting board, reserving the juice in the bowl. Squeeze the remaining juice out of the membrane into the bowl.
4
Cook the tempeh
Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the diced tempeh and a pinch of salt and pepper. Cook until it begins to brown, about 3 to 5 minutes. Add the diced bell pepper and just half of the minced garlic, and cook until the pepper is slightly tender, about 3 to 5 minutes. Add the smoked paprika, toss to coat evenly, and cook until aromatic, about 1 minute.
5
Make the piri piri vinaigrette
Add the minced shallot, remaining minced garlic, as much minced chile as you’d like, sherry vinegar, a pinch of salt and pepper, and 2 tbsp olive oil to the bowl with the orange juice. Whisk to combine, taste, and adjust seasoning with salt and pepper as needed.
6
Serve
Divide the cooked farro and baby arugula between shallow bowls. Top with the tempeh, Castelvetrano olives, and orange supremes. Drizzle with piri piri vinaigrette and sprinkle with chopped mint. Enjoy!