Description
Vegetarian tacos with tempeh and sweet potato are a recipe that combines simplicity and balance, perfect for conscious, gourmet eating.
Ingredients
Units
Scale
For 10 to 12 tacos:
- 1 small onion, diced
- 250gr tempeh
- 2 medium-sized sweet potatoes
- 1 diced red peppers
- 2 tablespoon tamari
- 1 teaspoon smoked paprika (or paprika)
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1/4 cup water
- 1 tablespoon tomato paste
- Juice of one lime
- 2 tablespoon maple syrup
- 1 tin of kidney beans
- 1 can of Corn
- 10-12 small corn tortillas
Additional toppings: (All optional, can help you use up leftovers).
- 1/3 cup kale, cut into medium-sized pieces (Optional)
- Spinach
- Tabasco
- Avocado, sliced
- Hot sauce
- Salsa
- Fresh tomatoes, diced
- Lettuce
- Guacamole
- Cream on
- rice
- ...
Instructions
- Heat a little vegetable oil in a frying pan, then fry the onions until they begin to colour.
- Using your hands, crumble the tempeh into the pan and cook for a further 5-7 minutes (until golden brown).
- Add the cubed sweet potato and diced bell bell pepper and sauté in the pan.
- Add tamari, smoked paprika, cumin, garlic powder and chili powder.
- Stir and cook for 2-3 minutes.
- Add the tomato paste, water and lime juice.
- Add here the other vegetables, kidney beans and corn, as well as any optional vegetables that need to be cooked (kale, spinach...).
- Add the maple syrup, stir to combine, then remove from heat to prevent burning.
- Assemble tacos using corn tortillas and top with salsa and sliced avocado.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main course
- Cuisine: Mexican
English 
French