Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Tip: Avocado and chili sauce can also be used with the filling.