NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato (150g)

1/2 cup Black Beans (rinsed & drained, ~130g)

5 ounces Tempeh (141g)

1 tbsp Olive Oil

1 cup Baby Spinach (30g)

1 tbsp Lime Juice

1 tsp Cumin

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Peel (if desired) and dice the sweet potato into 1-inch cubes. Place them on a baking sheet.

• 3

  Drizzle the sweet potato cubes with half the olive oil, and sprinkle with 1/2 tsp cumin, 1/2 tsp smoked paprika, salt, and pepper. Toss to evenly coat.

• 4

  Roast the sweet potato in the preheated oven for 20-25 minutes, or until tender and edges are slightly crispy. Stir halfway through for even roasting.

• 5

  While the sweet potato is roasting, cut the tempeh into cubes. In a bowl, toss the tempeh with the remaining olive oil, the rest of the cumin, smoked paprika, garlic powder, and a pinch of salt and pepper.

• 6

  Heat a non-stick skillet over medium heat and add the seasoned tempeh. Cook for about 6-8 minutes, stirring occasionally, until the tempeh is golden and crispy on all sides.

• 7

  Rinse and drain the black beans. If preferred, quickly warm them in a small pot on the stove with a pinch of salt and a dash of cumin.

• 8

  Assemble the bowl by placing a bed of baby spinach, then add the roasted sweet potatoes, crispy tempeh, and black beans.

• 9

  Drizzle the lime juice over the assembled bowl, toss gently, and adjust seasoning with additional salt and pepper if needed.

• 10

  Serve warm and enjoy your nutritious, balanced meal.