Light Chimichurri Tempeh with Sweet Potato, Green Beans & Courgette
Big flavour, sensible numbers. This Argentinian plate pairs tempeh with sweet potato for 33g protein and roughly 541 kcal.
Ingredients
- 130g tempeh
- 160g sweet potato
- 80g green beans
- 80g courgette
- 10g olive oil
- 6g garlic
- 10g lemon juice
- large handful of parsley & oregano, chilli flakes
- 15g red onion
Method
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1
Prep everything first: wash and trim the green beans and courgette, 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
Finely chop the herbs and mix with the garlic, olive oil, lemon juice and chilli flakes. Spoon the chimichurri over the sliced protein.
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5
Meanwhile, steam or stir-fry the green beans and courgette 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 red onion.
Tap ingredients and steps to tick them off as you cook.