NUTRITION

SERVINGS

INGREDIENTS

3.5 oz tempeh

0.5 cup black beans

0.75 cup sweet potato

0.5 cup red bell pepper

0.25 cup red onion

0.25 tbsp extra virgin olive oil

1 tbsp nutritional yeast

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Peel and dice the sweet potato into small, uniform half-inch cubes to ensure even cooking.

• 2

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 3

  Add the sweet potato cubes to the skillet and cook for 8 to 10 minutes, stirring occasionally, until tender and golden brown.

• 4

  While the potatoes cook, crumble the tempeh into small bite-sized pieces using your hands.

• 5

  Add the crumbled tempeh, diced red onion, and diced red bell pepper to the skillet with the potatoes.

• 6

  Sauté the mixture for another 5 to 6 minutes until the vegetables have softened and the tempeh is slightly crispy.

• 7

  Rinse and drain the black beans, then add them to the skillet along with the nutritional yeast, smoked paprika, garlic powder, sea salt, and black pepper.

• 8

  Toss everything together and cook for 2 to 3 minutes until the beans are heated through and the spices are fragrant.

• 9

  Remove from heat and garnish with freshly chopped cilantro before serving warm.