Ingredients
4 servings · 10 min prep · 20 min cooking
- 400 g Tempeh
- 500 g cooked Sweet Potato
- 500 g Courgette & Tomato
- 20 g Olive oil
- to taste Herbs and spices
Method
- Prepare the sweet potato.
- Cook the tempeh thoroughly.
- Cook the vegetables until tender.
- Combine, season and divide into four servings.
Approx. nutrition
369 kcal
23.2 g protein
37.8 g carbs
16.4 g fat
9.1 g fibre
Approximate values only. Actual nutrition varies by ingredient brands, portion sizes and preparation.
Health & nutrition disclaimer: Recipes and nutrition information are for general educational purposes only. If you have allergies, intolerances, medical conditions or specific dietary requirements, check ingredients carefully and seek advice from an appropriately qualified healthcare professional or registered dietitian where needed.