Barcelona orzo salad with spicy tempeh “patatas bravas”

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Barcelona orzo salad with spicy tempeh “patatas bravas”

Mediterranean, Spicy, Vegan, Dairy-Free

2 Servings, 780 Calories/Serving

35–50 Minutes

Our higher-protein riff on patatas bravas, the beloved Spanish tapa, makes a fun side dish for this warm orzo salad studded with green beans and olives.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces orzo
  • ½ pound organic flax tempeh
  • 1 or 2 organic shallots
  • 3 ounces organic green beans
  • ¼ cup pitted Castelvetrano olives
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sun Basket spicy-smoky tomato blend (tomatoes - tomato paste - garlic - sweet smoked paprika - cayenne)
  • 1 tablespoon sherry vinegar

Nutrition per serving

Calories: 780, Protein: 32g (64% DV), Fiber: 16g (64% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 8g, Saturated Fat: 4g (20% DV), Cholesterol: 0mg (0% DV), Sodium: 320mg (13% DV), Carbohydrates: 75g (25% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains: Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the orzo

Bring a medium sauce pot of generously salted water to a boil. Add the orzo and cook until just tender, 6 to 8 minutes. Drain and transfer to a medium bowl. Wipe out the pot.
While the water heats and the orzo cooks, prepare the tempeh.


Start the tempeh

  • Crumble or cut the tempeh into ½-inch pieces.
In a large frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh and transfer to a plate; pat dry with a paper towel and season generously with salt and pepper. Wipe the pan dry.
While the tempeh cooks, prepare the vegetables.


Prep the vegetables

  • Peel and finely chop the shallots.
  • Trim the stem ends from the green beans if needed; cut the beans into 1-inch lengths.
  • Cut the olives in half, checking for any pits.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Divide into two equal portions, one for the orzo salad and one for garnish.


Crisp the tempeh; warm the sauce

In the same pan used to soften the tempeh, warm 2 to 3 tablespoons oil over medium-high heat until hot but not smoking. Add the tempeh and cook, stirring occasionally, until golden brown and crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate. Wipe out the pan.
In the same pan over medium-low heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the spicy-smoky tomato blend, season with salt and pepper, and cook until heated through, 1 to 2 minutes. Remove from the heat.
While the tempeh crisps and the tomato blend heats, cook the vegetables and finish the orzo salad.


Cook the vegetables; assemble the salad

In the same pot used for the orzo, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Stir in the shallots and cook until starting to soften, 1 to 2 minutes. Add the green beans, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Remove from the heat.
In a small bowl, stir together the sherry vinegar and 2 teaspoons [4 tsp] oil.
To the bowl with the orzo, add the shallots and green beans, olives, half the parsley, and as much sherry vinaigrette as you like and toss to coat (set aside any remaining vinaigrette for serving). Season to taste with salt and pepper.


Transfer the orzo salad and tempeh to individual plates. Drizzle the tempeh with half the spicy-smoky tomato blend and garnish with the remaining parsley. Serve any remaining vinaigrette and tomato blend on the side.
Kids Can!
  • Crumble the tempeh.
  • Strip the parsley leaves.
  • Make the vinaigrette.
  • Help assemble the salad.
  • Garnish with the parsley.