SWEET POTATO WITH TEMPEH
Tempeh recommendation: Black bean tempeh
Baked sweet potato filled with creamy plant-based yogurt, combined with golden-brown fried tempeh and a fresh cucumber salad - a perfect blend of hearty and refreshing! Complemented by tender leek vegetables, this dish is a harmonious delight that leaves you full and satisfied.
2 servings
40 min
Ingredients
- 200 g black bean tempeh
- 2 large sweet potatoes
- 1/2 cucumber, grated
- 100 g leek, cut into rings
- 3 carrots, sliced
- 1 tbsp rapeseed oil
- 2 tbsp plant-based yogurt (for the sweet potato)
- 1 tbsp lemon juice
- 1 tbsp rapeseed oil (for the cucumber salad)
- Salt and pepper
- Fresh parsley (optional)
Preparation
- Bake the sweet potato: Cut the sweet potato in half, rub with a little olive oil and bake in the oven at 200°C for about 30-40 minutes until soft.
- Fry the tempeh: Cut the tempeh into strips and fry in a pan with a little rapeseed oil until golden brown on both sides. Season with salt and pepper.
- Leek vegetables: Fry the leek and carrot in a pan with olive oil until the vegetables are soft. Season with salt and pepper.
- Cucumber salad: Mix the grated cucumber with lemon juice, olive oil, salt and pepper.
- To serve: Fill the baked sweet potato with the plant-based yogurt. Arrange the cucumber salad, leek vegetables and fried tempeh on the plates. Garnish with fresh parsley.
Order the right tempeh for you straight away
Rich in protein and nutrients
Natural ingredients without additives
Regionally grown and handmade
