NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Sweet potato

4 oz Tempeh

0.5 cup Black beans

2 tbsp Nutritional yeast

1 cup Vegetable broth

0.5 cup Tomato puree

0.25 cup Red onion

0.5 cup Bell pepper

1 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lime juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Spread the diced sweet potato and crumbled tempeh on the tray, seasoning with a pinch of sea salt and black pepper.

• 3

  Roast for 20 minutes until the sweet potatoes are tender and the tempeh is slightly crisp.

• 4

  While roasting, heat a large pot over medium heat and sauté the red onion and bell pepper with two tablespoons of vegetable broth until softened.

• 5

  Stir in the chili powder, cumin, and garlic powder, cooking for one minute until fragrant.

• 6

  Pour in the black beans, tomato puree, and the remaining vegetable broth, then bring the mixture to a gentle simmer.

• 7

  Fold in the roasted sweet potatoes and tempeh, allowing the flavors to meld for 10 minutes.

• 8

  Remove from heat and stir in the nutritional yeast and lime juice before serving.