YOUR SOLIN GENERATED RECIPE
Crispy Tempeh with Roasted Sweet Potato and Peppers
Pan-seared tempeh strips served with tender roasted sweet potatoes and vibrant bell peppers, finished with a touch of smoky paprika.
INGREDIENTS
150 grams Tempeh
70 grams Sweet Potato
50 grams Red Bell Pepper
0.5 teaspoon Avocado Oil
1 teaspoon Tamari
0.25 teaspoon Smoked Paprika
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Dice the sweet potato into small cubes and slice the red bell pepper into thin strips.
Toss the vegetables with half of the avocado oil and a pinch of salt on the prepared tray.
Roast the vegetables for 20-25 minutes until the sweet potatoes are tender and lightly browned.
While the vegetables roast, slice the tempeh into thin, bite-sized rectangles.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the tempeh in the skillet and cook for 3-4 minutes per side until golden and crispy.
Lower the heat and add the tamari and smoked paprika to the pan, tossing the tempeh to coat evenly.
Plate the roasted vegetables alongside the crispy tempeh and enjoy immediately.