Ingredients
For the tempeh and glaze
- 1 pack of all plants Golden Lentil Veggie Tempeh
- 2 tablespoons sweet chilli sauce
- 1-2 teaspoons sriracha
- 2 tablespoons soy sauce
- 1-2 teaspoons maple syrup
- 1 clove garlic
- 1 small knob ginger
- 1/2 a red chilli
- 1 lime, juiced
- A sprinkle of paprika and chilli flakes
For the sweet potatoes
- 2 sweet potatoes
- A dash of Olive Oil
For the dip
- 3 tablespoons coconut yoghurt
- A few pinches of salt
- ½ lime juice squeezed
To Serve
- 1/4 red onion (optional)
- A dash of Olive Oil
- 1/2 avocado
- Big bunch coriander
Method
- Prepare your sweet potato - cover in olive oil and salt and then microwave on medium/high for 5 mins, followed by the air fryer for 15
- Whilst it’s cooking, prepare your tempeh marinade by combining sweet chilli sauce, sriracha, soy sauce, maple syrup, the juice of one lime, garlic, ginger and a sprinkle of chilli flakes and paprika
- Cut your tempeh into pieces (between 6-8 slices)
- Fry off the tempeh in a frying pan with olive oil and a bit of salt for a few minutes on each side until golden brown
- Whilst your tempeh is cooking, prepare your toppings - guacamole (avocado, 1/2 fresh lime, salt, coriander and optional red onion) and coconut “sour cream” (coconut yoghurt, the juice of 1/2 fresh lime and salt)
- Add in your marinade & cook off / toss over the tempeh for a until the tempeh is nice and covered, before removing the tempeh and setting to the side
- With your remaining marinade in the pan, add in your red chilli (cut into rounds), the juice of 1/2 lime and a splash of water to lengthen out your sauce.
- Get out your sweet potato, cut it into quarters and drizzle with olive oil and a sprinkle of salt and fluff up the insides
- Top with your tempeh, a drizzle of extra sauce, guacamole, coconut “sour cream” and a big handful of coriander
