CHILLI CON TEMPEH
Tempeh recommendation: Natural tempeh made from chickpeas
Hearty chilli with spicy tempeh meets a sweet mango salsa, creamy avocado and crispy chickpea chips. Served with sweet potato slices and fluffy couscous. Try it out straight away: Today's highlight, which tastes incredibly good and is full of energy.
3 servings
30 min
Ingredients
- 200 g tempeh
- 1 sweet potato, sliced
- 100 g couscous
- 1 avocado, sliced
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 1 tin of chopped tomatoes (400 g)
- 1 tin of kidney beans
- 1 tin of sweetcorn
- 2 tbsp rapeseed oil
- 1 tsp paprika powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper (optional)
- 100g spinach leaves
- Chickpea chips
- Vegetable yogurt (optional)
- Salt and pepperMango salsa
- 1 mango, diced
- Fresh coriander, chopped
- Lime
Preparation
- Prepare the couscous according to the packet instructions.
- Brush the sweet potato slices with oil and roast in the oven at 200°C for approx. 20 mins.
- Chilli: Sauté the onion and garlic in oil, crumble the tempeh, season with paprika, cumin and cayenne pepper and fry. Add the chopped tomatoes, sweetcorn and kidney beans and simmer for 10 minutes. Season to taste with salt, pepper and the juice of half a lime.
- Mango salsa: Mix the mango with the lime juice, coriander, salt and pepper.
- To serve: Arrange the couscous, chilli, sweet potato, mango salsa and avocado in bowls. Garnish with potato chips, spinach, yogurt and coriander.
Order the right tempeh for you straight away
Rich in protein and nutrients
Natural ingredients without additives
Regionally grown and handmade