Indian tempeh bowl

2 persons
20 min cooking time

Ingredients bowl:

175g BUMI tempeh
2 medium sweet potatoes
1 small cauliflower
¾ tbsp garam masala or curry spices
80g washed spinach
Olive or coconut oil for frying

 Ingredients dressing:

1 small beetroot (80g)
60g cashew nuts
1 tbsp lime juice
1 tbsp maple/agave syrup
¼ clove garlic
Pinch of salt

Preparation method

1 For the cauliflower, put a little water in a steamer* and bring to the boil.

2 Wash the sweet potato and cauliflower. Cut the sweet potato into small cubes and remove the florets from the cauliflower. Steam the cauliflower for about 10 minutes. Heat the (coconut) oil in a frying pan and fry the sweet potato for approx. 15 minutes until tender. Stir regularly.

3 In the meantime, cut the beetroot into pieces and mix them with 60ml of water and the other dressing ingredients with a hand blender or a blender until smooth.

4 Once the cauliflower is cooked, drain it in a deep dish and sprinkle with some garam masala or curry spices and salt and pepper.

5 Finally, fry the tempeh for a few minutes along with the sweet potato. You can mix it up or fry it side by side in the pan.

6 Place the spinach in a bowl, add the remaining ingredients and finish off with the dressing. Taste it!

Don't have a steamer? Then cook the cauliflower in a layer of water in a normal pan.