Summary
| Prep Time | 20 mins |
| Cook Time | 12 mins |
| Total Time | 32 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
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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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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