Roasted Sweet Potato with Sticky Tempeh
with sugared peanuts and vegan lime mayo
This recipe contains 250 grams of vegetables per portion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
300 g
Sweet potato
1 piece
Red onion
½ piece
Bell pepper
½ piece
Carrot
½ piece
Lime
10 g
Unsalted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
80 g
Diced tempeh
(Contains: Tarwe, Soja, Gluten)
40 g
Guacamole
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
[Reduced salt] soy sauce
½ tablespoon
[Reduced salt] ketjap manis
¼ teaspoon
Brown sugar
1 tablespoon
Vegan mayo
Nutrition Values
Utensils
Cooking Steps
- Peel or thoroughly wash the sweet potato and then cut it into quarters.
- Transfer to a bowl and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Transfer them to a parchment-lined baking sheet and bake in the oven for 35 - 40 minutes or until golden-brown, tossing halfway.
- Slice the onion into half rings.
- Dice the bell pepper.
- Chop the carrot into thin crescents.
- Cut the lime into 4 wedges.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the onion, carrot and bell pepper for 5 - 7 minutes.
- Add the tempeh, ketjap and soy sauce and fry for 5 - 7 minutes.
- Roughly chop the peanuts.
- Heat a frying pan without any oil over medium-high heat.
- Add the peanuts and sugar and toast for 5 - 7 minutes. Toss regularly so that the sugar doesn't stick to the pan.
- In a small bowl, mix the plant-based mayonnaise with the juice of 1 lime wedge per person.
Did you know... potatoes and sweet potatoes are rich in vitamins and minerals such as zinc, iron and potassium, as well as vitamins B and C. Sweet potatoes are also high in vitamin A, which supports eye health and boosts the immune system.
- Transfer the sweet potato to plates. Serve the onion, bell pepper, carrot and tempeh over the top.
- Garnish with the avocado dip and sugared peanuts.
- Drizzle over the lime mayo and serve with a lime wedge.
