Smoky Harissa-Maple Tempeh & Sumac Zucchini Noodle Bowl

Ingredients

• 8 oz Tempeh
• 2 tbsp Harissa paste
• 1 tbsp Maple syrup
• 0.5 tsp Smoked paprika
• 0.25 tsp Garlic powder
• 2 tbsp Olive oil
• 1 tbsp Soy sauce or Tamari
• 2 medium Zucchini
• 1 cup Chickpeas
• 0.25 cup Red onion
• 0.5 cup Cherry tomatoes
• 2 tbsp Fresh parsley
• 1 tbsp Fresh mint
• 2 tbsp Lemon juice
• 1 tsp Sumac
• 1 tsp Dijon mustard
• 0.25 tsp Salt
• 0.125 tsp Black pepper
• 2 tbsp Pumpkin seeds

Instructions

1. Prepare Tempeh: Slice the tempeh block into 1/2-inch thick rectangles or cubes. In a shallow dish, whisk together harissa paste, maple syrup, smoked paprika, garlic powder, and soy sauce (or tamari). Add tempeh, ensuring it's well coated. Let marinate for at least 10 minutes while you prepare other ingredients.
2. Prepare Zucchini & Veggies: Spiralize zucchinis into noodles. Rinse and drain chickpeas. Thinly slice the red onion, halve the cherry tomatoes, and finely chop fresh parsley and mint.
3. Make Dressing: In a small bowl, whisk together lemon juice, 1 tablespoon of olive oil, sumac, Dijon mustard, salt (to taste), and black pepper (to taste) until emulsified.
4. Cook Tempeh: Heat the remaining 1 tablespoon of olive oil in a non-stick pan over medium-high heat. Add the marinated tempeh in a single layer (do not overcrowd the pan). Cook for 3-4 minutes per side, until golden brown and slightly caramelized. Remove from pan and set aside.
5. Assemble Bowls: In a large bowl, combine zucchini noodles, chickpeas, red onion, cherry tomatoes, parsley, and mint. Pour the sumac-lemon dressing over the mixture and toss gently to coat evenly.
6. Serve: Divide the dressed zucchini noodle mixture between two serving bowls. Top each bowl with the cooked harissa-maple tempeh. Garnish with toasted pumpkin seeds and serve immediately.

Nutrition (per serving)