Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tempeh roasted with peppers, red onion and courgette in a smoky harissa glaze.
Equipment: Large roasting tray
Measures and names
Ingredients
- 350 g tempeh, cut into cubes
- 2 tbsp rose or regular harissa paste
- 2 tbsp olive oil
- 2 red peppers, cut into chunks
- 1 red onion, cut into wedges
- 1 courgette (zucchini), cut into chunks
- 1 tsp ground cumin
- 1/2 lemon, juiced
- 1 small handful of parsley, chopped
- Salt and black pepper
Method
- Heat the oven to 200°C (fan 180°C).
- Mix the harissa, oil and cumin in a large roasting tray. Add the tempeh and vegetables, season and toss to coat.
- Roast for 25 minutes, turning halfway, until the vegetables are soft and the tempeh is browned at the edges.
- Squeeze over the lemon and scatter with parsley to serve.
Swaps and tips
Harissa varies a lot in heat, so start with less and add more. A spoonful of plain soya yoghurt on top cools it down. Leftovers are good cold in a lunchbox.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 38 g | 18 g | 19 g | 26 g | 460 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
