Smoked Paprika Tempeh and Edamame Bowl with Hemp Chimichurri
Steamed then seared tempeh with edamame and quinoa, under a raw hemp seed chimichurri that carries its own protein.
- 200 g tempeh
- 150 g edamame
- 100 g quinoa
- 240 ml vegetable stock
- 1 tbsp avocado oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 70 g hemp seeds
- 30 g flat-leaf parsley
- 2 pc garlic
- 2 tbsp red wine vinegar
- 2 tbsp extra-virgin olive oil
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Simmer the rinsed quinoa in the stock, covered, for 12 minutes. Scatter the edamame on top, re-cover, and steam together for 3 minutes more. Fluff with a fork.
- Step 2
Steam the sliced tempeh over boiling water for 10 minutes, then pat it completely dry. Skipping this is what makes tempeh bitter and heavy.
- Step 3
Blend the hemp seeds with the vinegar and 45ml water until completely smooth, THEN add the parsley, garlic, olive oil and salt and blend again. Seeds first, liquid first - the other order gives you a gritty sauce.
- Step 4
Rub the tempeh with the smoked paprika, cumin, salt and pepper.
- Step 5
Heat the avocado oil in a pan over medium-high heat and sear the tempeh 3 minutes a side, to deep golden rather than dark.
- Step 6
Divide the quinoa and edamame between two bowls, lay the tempeh over, and spoon the chimichurri generously on top.
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