Roast Sweet Potato
with tempeh and smoky paprika
A simple recipe that can serve four people as a light meal or two as a main course.
2 large sweet potatoes
250 g block of tempeh
1 large onion, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
Juice of 1⁄2 lemon or lime
2 teaspoons (25-30g) of RASAKU turmeric paste
(Add more if you like your food spicier)
1 can (400g) of Italian tomatoes
2 teaspoons smoky paprika
3 tablespoons olive oil (1.5 tablespoons for cooking the shallots and 1.5 tbsp for the sweet potatoes)
Salt and black pepper to taste
Serve with 4 tablespoons Greek yoghurt or dairy free yoghurt and 2 tablespoons chopped parsley
Pre-heat the oven to 180oC/35oF/Gas 4.
Cut each sweet potato in half lengthways. Season with salt and black pepper, drizzle with olive oil, and bake for around 30-40 minutes, until soft.
In the meantime, cut the tempeh into bite sized cubes, then mince for few seconds using a food processor. Set aside.
In a medium heated pan add the oil and sauté the chopped shallots, garlic for around 2-3 minutes until soft. Add the RASAKU turmeric paste and mix well - it does not matter if the paste does not spread evenly at first. Mix in the minced tempeh, the canned tomatoes and smoky paprika. Season with salt and black pepper, bring to the boil and simmer for around 20 – 25 minutes, stirring from time to time. Add lime/lemon juice and check the final seasoning.
Remove the baked sweet potatoes from the oven, place on a serving plate and top with the tempeh mixture. Drizzle Greek or dairy free yoghurt & chopped parsley and serve with a mixed salad and olive oil/lime juice dressing .