Name: Smoky Tempeh & Spring Vegetable Risoni
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 300 g (10.5 oz) risoni; 340 g (12 oz) tempeh; 400 g (14 oz) asparagus; 150 g (5.3 oz) frozen peas; 90 g (6 tbsp) tahini; 60 ml (1/4 cup) olive oil

About This Recipe

Title

Smoky Tempeh & Spring Vegetable Risoni with Green Tahini-Lemon Dressing

Introduction

Bright, crunchy spring vegetables meet smoky, protein-rich tempeh in this risoni (orzo) bowl that’s built for quick weeknight dinners and spring meal-prep. Inspired by Mediterranean flavors and modern plant-forward trends, the dish layers charred asparagus, peas, and radishes with a silky green tahini-lemon dressing for freshness and punch.

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300 g (10.5 oz) risoni
340 g (12 oz) tempeh
400 g (14 oz) asparagus
150 g (5.3 oz) frozen peas
90 g (6 tbsp) tahini
60 ml (1/4 cup) olive oil

520 kcal

Calories 26% daily value

💪 Protein 25.0g

50% daily value

⚡ Carbs 58.0g

19% daily value

🫧 Fat 22.0g

34% daily value

🌿 Fiber 8.0g

32% daily value

👨‍🍳 Instructions

1

Cook risoni until al dente, drain.

2

Marinate tempeh 5-10 min, then char 3-4 min per side until golden.

3

Char asparagus in same pan until tender-crisp.

4

Blend tahini, lemon, herbs and warm water to a pourable dressing.

5

Toss risoni with veggies and most dressing; top with sliced tempeh and garnish.

💡 Pro Tips

Press tempeh to improve texture and flavor absorption.
Thin tahini with warm water for a smooth dressing.
Use high heat to char vegetables and tempeh for depth.

🔄 Substitutions

Replace tempeh with firm tofu or chickpeas.
Swap risoni for farro or brown rice.
Use yogurt instead of tahini for a lower-fat option.

📦 Storage & Reheating

Refrigerate components separately for up to 4 days. Freeze cooked tempeh up to 2 months. Reheat tempeh in oven at 200°C (400°F) for 6–8 minutes and warm salad components gently before tossing.