CARBS 33% / PROTEIN 33% / FATS 33%

Sweet potato with spicy beans and tempeh



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INGREDIENTS

Plain Greek yoghurt, 0%, or Skyr yoghurt - 6.5tbsp
Sweet potato - 235g
Tempeh - 149g
Butter beans - 107g
Pumpkin seeds - 60g
Spinach - 43g
Parsley fresh - 9g
Hot curry powder - to taste




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