Spicy Sweet Potato Tempeh Tortillas
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 12 mins |
| Total Time | 32 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 tortilla (s)
- 200 g tempeh
- 2 spring onion (s)
- 1 clove garlic
- 1 red pepper (s)
- 1 sweet potato (s)
For the sauce:
- 1 tablespoon cumin powder
- 1 tablespoon paprika powder, smoked
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Dice the sweet potato and bell pepper, crumble the tempeh. Cut the spring onion into slices and set aside the green part as a garnish. Finely chop the garlic clove.
- Fry the diced potatoes for five minutes, then stir in the spring onions and garlic and sauté for a minute. Add tempeh and paprika and lightly season with salt and pepper. Fry everything together for another five minutes and then stir in the sauce.
- Heat the tortillas in a large pan without oil. Spread the filling and the green part of the spring onion on top and roll up the tortillas.
- Tip: Avocado and chili sauce can also be used with the filling.
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