A simple everyday dish built around the essentials: protein, fiber, and seasonal greens.
It’s the kind of meal you come back to again and again. Easy to prepare, deeply satisfying, and flexible enough to adapt to what you have on hand. The creamy base of beans and pasta brings comfort, while lemon and greens keep it light and fresh.
Finished with crispy tempeh for contrast, this is a balanced, nourishing bowl that works just as well for a quick dinner as it does for meal prep. Make a bigger batch and save some for later, it’s the kind of dish that holds up beautifully.
Ingredients (2–3 servings)
- cooked white beans
- water
- olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- a handful or two of spinach (or kale, cavolo nero, broccoli)
- small pasta (orzo or similar)
- salt, pepper
- juice of 1/2 lemon
- lemon zest
- fresh herbs
For the tempeh:
- tempeh
- soy sauce
- (optional: garlic)
Method
1. Beans
Soak the beans overnight, then cook until tender.
2. Base
Heat olive oil in a pot. Add the onion and cook until soft, then add garlic and cook briefly.
3. Greens
Add the spinach (or other greens), season with salt and pepper. Cook for a few minutes until wilted.
4. Pasta
Add the orzo and pour in water. Cook over medium heat until the pasta is tender and the stew slightly thickens.
5. Tempeh
Crumble or cut the tempeh into small pieces. Bake at 180–200°C for 15–20 minutes until golden and slightly crisp. While still warm, toss with soy sauce (and garlic if using).
6. Finish
In the last few minutes of cooking, add the cooked beans. Stir in lemon juice and finish with lemon zest.
To serve
Serve warm as a creamy stew. Top with crispy tempeh and fresh herbs.
Grashka tips
- Make a larger batch and freeze portions for later
- Adjust the greens based on the season
- For a creamier texture, add more beans or reduce the water