Sweet Potato & Tempeh Bowl

Sweet Potato & Tempeh Bowl with braised red cabbage, kale, and couscous. This dish is spiced with Moroccan-inspired flavors and is easy to make!

Ingredients

Serves: 3-4 Time: 45 minutes

Sweet Potato & Tempeh Bowl

• 2 large sweet potatoes, cut into 1/2 inch chunks across the length
• 1 small onion, peeled and chopped
• 2 large carrots, chopped
• 1 package tempeh, cubed
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• Pinch of salt and black pepper
• 1/2 tsp red cayenne pepper
• 1 tsp cumin
• 2 Tbs olive oil plus extra
• 1-2 cups kale, chopped
• Cooked couscous
• 2-3 cups red cabbage, finely chopped
• 1-2 Tbs apple cider vinegar

Directions

1. Preheat the oven to 400ºF and prepare the carrot, sweet potato, tempeh, and onion.
2. Toss the vegetables into a bowl and combine them with the olive oil and seasonings. Spread the veggies onto a baking sheet, place in the oven, and roast for 25-30 minutes or until the sweet potato is done.
3. Meanwhile, cook your couscous according to its packaging, and chop the kale and cabbage.
4. In a small skillet, set heat to medium. Once hot, lightly coat with olive oil and add the cabbage. Cook for 5 minutes; add a generous pinch of salt and pepper and the other seasonings used.
5. Add the apple cider vinegar, cover the skillet with a lid, and reduce heat to medium-low. Allow the cabbage to soften, and cook until tender.
6. When everything is cooked, serve together and enjoy!

Nutrition Information

Nutrition Disclaimer

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