Spicy sweet potato tempeh tortillas

Ingredients for 3 servings:

• 3 tortillas
• 200g tempeh
• 2 spring onions
• 1 garlic clove(s)
• 1 red bell pepper(s)
• 1 sweet potato(s)
• 1 tbsp cumin powder
• 1 tbsp smoked paprika powder
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

the perfect vegan brunch

Dice the sweet potato and bell pepper, crumble the tempeh. Slice the spring onion and set the green part aside for garnish. Finely chop the garlic clove. Fry the potato cubes for five minutes, then stir in the spring onion and garlic and sauté for another minute. Add the tempeh and bell pepper and season lightly with salt and pepper. Fry everything together for another five minutes and finally stir in the sauce. Heat the tortillas in a large pan without oil. Spread the filling and the green part of the spring onion on top and roll up the tortillas. Tip: Avocado and chili sauce go well with the filling.