Cajun-spiced Tempeh with Sweet Potato, Tenderstem & Peppers
Cajun-spiced Tempeh with Sweet Potato, Tenderstem & Peppers brings Cajun flavour to a plate that delivers 39g of protein for 513 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 130g tempeh
- 200g sweet potato
- 80g tenderstem broccoli
- 80g red pepper
- 2 tsp Cajun seasoning
- 10g lemon juice
- 50g greek yoghurt
- chopped parsley
Method
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1
Prep everything first: wash and trim the tenderstem and peppers, then measure out the sauce ingredients.
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2
Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.
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3
Slice the tempeh and pan-fry for 3-4 minutes per side until golden, then glaze with some of the sauce.
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4
Coat the protein generously in Cajun seasoning. Mix the yoghurt with lemon juice and a pinch of the spice to make a cooling dip.
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5
Meanwhile, steam or stir-fry the tenderstem and peppers for 3-5 minutes until just tender with a little bite.
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6
Build the plate: sweet potato first, then the veg and tempeh, spooning over any remaining sauce. Finish with the chopped parsley.
Tap ingredients and steps to tick them off as you cook.