Chipotle-Lime Tempeh, Sweet Potato & Sweetcorn Plate
Chipotle-Lime Tempeh, Sweet Potato & Sweetcorn Plate brings Mexican flavour to a plate that delivers 40g of protein for 553 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 130g tempeh
- 200g sweet potato
- 80g spinach
- 80g sweetcorn
- 8g sriracha
- 15g lime
- 50g greek yoghurt
- 1 tsp chipotle chilli flakes & cumin
- fresh coriander
Method
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1
Prep everything first: wash and trim the spinach and sweetcorn, 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
Rub the protein with chipotle and cumin. Stir the hot sauce and lime into the yoghurt for a smoky crema.
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5
Meanwhile, steam or stir-fry the spinach and sweetcorn 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 fresh coriander.
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