Sweet Potato Tempeh Bowl

• Preparation time: 15 mins
• Cooking time: 30 mins
• Servings: 2

Let’s throw a real feast for your gut. This bowl is not only packed with probiotics, fibre, vitamins, minerals, but is also full of colour and flavour. Tempeh is a high-protein, plant-based food made from fermented soybeans. It is a complete protein source, meaning it contains all nine essential amino acids needed by the body. Therefore, a real superfood you might want to add to your diet regularly. Tempeh is naturally gluten-free, but check the label, as there is always a danger of cross-contamination in the production. Warning: introducing too much fibre into your diet at once or too quickly can lead to digestive discomfort. In that case, consider starting small – e.g. skipping the red cabbage at first.

Ingredients

• 200g tempeh (1 package)
• 2 sweet potatoes
• tamari sauce (enough to cover the tempeh)
• 2 tbsp maple syrup
• 200g red cabbage
• 1 avocado
• 1 tbsp olive oil
• Optional toppings: black sesame seeds, spring onions

Instructions

1. Preheat the oven on 180°C (air-fryer works well here too and I would recommend using it).
2. Cut the potatoes in half along the long side). Drizzle with a little olive oil and make sure they are well covered. Stab a couple holes in the flat parts and sprinkle with a little salt.
3. Using a tray lined with parchment paper, bake the halved potatoes with the flat side up for 30 mins or until soft (test with a fork).
4. In the meantime, cut the tempeh into triangles.
5. In a large bowl or baking dish, mix the tamari and maple syrup. Insert the tempeh and make sure it is well covered. Let it soak for 15 mins.
6. Heat up olive oil in a non-sticky pan. Take the tempeh out the marinade and bake for ca 5 mins on both sides, occasionally brushing the remaining marinade on top.
7. Cut the red cabbage and lay it out on the plate. Drizzle with a little olive oil.
8. Serve the tempeh on top of the cabbage and potatoes. Garnish with half an avocado.