CARBS 33% / PROTEIN 33% / FATS 33%

Sweet potato with spicy beans



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INGREDIENTS

Plain greek yogurt 0% fat - 6.5tbsp
Sweet potato - 235g
Tempeh - 149g
Butter beans - 107g
Pumpkin seeds - 60g
Spinach - 43g
Parsley - 2pinch
Hot curry powder - 3tsp




COOKING INSTRUCTIONS

  1. Microwave the sweet potato for 4-5 minutes and then bake in the oil in the oven at 180°C for 8-12 minutes.
  2. Cut tempeh into .5cm slices and dry fry in a pan until slightly crispy.
  3. Add pumpkin seeds, beans, curry powder and spinach. Cover pan until spinach is wilted, stirring once or twice
  4. Serve with sweet potato and yoghurt