Tempeh and Sweet Potato Tacos
Vegetarian tacos that everyone loves? Yes please! Tortillas, guacamole, a mixture of grilled tempeh, sweet potatoes, tomato paste and spices that add a sweet and spicy touch; now there’s a recipe that brightens up a table and takes you on a culinary trip to Mexico! Fill your tacos as you see fit, easy peasy. For […]
Ingredients
- 2 packages (240 g each) tempeh, broken into little pieces
- 2 tbsp (30 ml) olive oil
- 2 cups (250 g) sweet potato, peeled and grated (about 1 medium sweet potato)
- 1/4 cup (60 ml) tomato paste
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 1/2 cups (375 ml) water
- 12 soft wheat tortillas, each about 6 inches (15 cm) in diameter, warmed
- Sour cream, to taste
- 1 red onion, thinly sliced
- 1 ripe avocado, sliced
- 1 lime, quartered
- 1/4 cup (10 g) cilantro leaves
Instructions
- In a large non-stick skillet over medium-high heat, brown the tempeh in the oil for 5 minutes. Season with salt and pepper.
- Add the sweet potato, tomato paste and spices to the skillet. Cook for 2 minutes while stirring. Add the water and let reduce until dry or until the sweet potato is tender. Adjust the seasoning.
Vegetarian tacos that everyone loves? Yes please! Tortillas, guacamole, a mixture of grilled tempeh, sweet potatoes, tomato paste and spices that add a sweet and spicy touch; now there’s a recipe that brightens up a table and takes you on a culinary trip to Mexico! Fill your tacos as you see fit, easy peasy. For a most festive taco Monday!